{"created":"2023-06-20T16:43:13.136125+00:00","id":14041,"links":{},"metadata":{"_buckets":{"deposit":"0d0ef910-d55d-4d00-9c5e-57b87d5ce123"},"_deposit":{"created_by":3,"id":"14041","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"14041"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00014041","sets":["14:2667:2671:2672"]},"author_link":["3870"],"item_8_alternative_title_3":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Isolation of Campylobacter phage from poultry and reduction of food-borne outbreak by Campylobacter jejuni/coli"}]},"item_8_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-01-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"5","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"科学研究費助成事業研究成果報告書 (2013. )"}]}]},"item_8_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"研究成果の概要（和文): 量販店6店舗で購入した調理用の鶏肝223検体から、Campylobacter jejuni/coli が100検体から分離された。これらの菌株を宿主に、その分離源である鶏肝の増菌培養液及び肝懸濁液をphage分離用の原液として、phageの分離および単離を試みた。その結果、溶菌活性の強いphageが３検体から分離され、７種の単離phageが10億～＞100億pfu/mlの濃度で得られた。これらのphageは分離株の30 %に感受性を示し、4℃、-20℃、-80℃で15ヶ月後も活性が認められた。しかし、phageの検出率が低いことと宿主の溶菌スペクトルの範囲が狭いことが課題であった。          研究成果の概要（英文): A total of 100 Campylobacter jejuni/coli strains was isolated from 223 specimens of poultry liver purchased at 6 retail stores. Three crude phages were detected from the Preston enrichment culture of livers and divided into seven pure phages, which made the plaque against 30 C. jejuni/coli isolates. The phage suspension was obtained at more than one billion pfu/ml, and the plaque forming activity of these phages in the SM buffer solution was retained for more than 15 months after preservation at 4C, -20C, and -80C.","subitem_description_type":"Abstract"}]},"item_8_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"研究種目：挑戦的萌芽研究;  研究期間：2012～2013;   課題番号：24659307;   研究分野：医歯薬学;   科研費の分科・細目：社会医学・衛生学","subitem_description_type":"Other"}]},"item_8_description_37":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Research Paper","subitem_description_type":"Other"}]},"item_8_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_8_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学"}]},"item_8_relation_11":{"attribute_name":"著者 外部リンク","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"http://kaken.nii.ac.jp/d/r/80158740.ja.html"}]}]},"item_8_text_10":{"attribute_name":"著者 役割","attribute_value_mlt":[{"subitem_text_value":"研究代表者"}]},"item_8_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"ISHII, Eiji"}]},"item_8_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学生物理工学部; 教授"}]},"item_8_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"石井,  營次"},{"creatorName":"イシイ, エイジ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-03-31"}],"displaytype":"detail","filename":"KAKEN_24659307seika.pdf","filesize":[{"value":"254.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KAKEN_24659307seika.pdf","url":"https://kindai.repo.nii.ac.jp/record/14041/files/KAKEN_24659307seika.pdf"},"version_id":"64ca650d-d662-4e7a-98f3-64e37c988ef2"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"カンピロバクター","subitem_subject_scheme":"Other"},{"subitem_subject":"食中毒","subitem_subject_scheme":"Other"},{"subitem_subject":"鶏肉","subitem_subject_scheme":"Other"},{"subitem_subject":"ファージ分離法","subitem_subject_scheme":"Other"},{"subitem_subject":"生物製剤","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"カンピロバクター食中毒の低減に用いるファージの分離とスクリーニング","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"カンピロバクター食中毒の低減に用いるファージの分離とスクリーニング"}]},"item_type_id":"8","owner":"3","path":["2672"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-10-02"},"publish_date":"2014-10-02","publish_status":"0","recid":"14041","relation_version_is_last":true,"title":["カンピロバクター食中毒の低減に用いるファージの分離とスクリーニング"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T23:03:57.314286+00:00"}