{"created":"2023-06-20T16:35:38.934548+00:00","id":5033,"links":{},"metadata":{"_buckets":{"deposit":"e48a2fa0-7551-433f-b084-e8958e502904"},"_deposit":{"created_by":3,"id":"5033","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5033"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005033","sets":["14:923:1379:1443","21:3039:3040:3064"]},"author_link":["7046","7045","7044"],"item_2_alternative_title_3":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"On the protection of mushroom cultivation from harmful microbial contamination (I) : Antifungal activities of various food preservatives against fungal contaminants"}]},"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1984-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"17","bibliographicPageEnd":"100","bibliographicPageStart":"91","bibliographic_titles":[{"bibliographic_title":"近畿大学農学部紀要"},{"bibliographic_title":"Memoirs of the Faculty of Agriculture of Kinki University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[Author abstract]Cultures are often contaminated by some fungal species in commercial mushroom houses, and entire or partial abortions of mushroom production are resulted. In this experiment, it was proved that mixtures of two or three specific food preservatives are effective to protect fungal contamination into the cultures of mushrooms.Straines of Aspergillus niger, Penicillium citrinum and Trichoderma viride were employed as test fungi causing damage in the cultivation of Flammulina velutipes after contamination. Thirty sorts of chemicals belonging to bezimidazoles, phenols, and carboxylic acids were chosen as test fungicides among commercially available food preservatives. For the estimation of antifungal activity of the chemicals, inhibition rates were determined by comparing mycelial growth of the fungi on nutrient agar plates with and without chemicals.The experimental results are summarized as follows:1) Carboxyl acids and their salts did not exhibit antifungal activity against all the test fungi used. However, the salts were stimulative to a detectable extent to mycelial growth of F. velutipes.2) O-Phenylphenol and its sodium salt exhibited antifungal activity against A. niger and P. citrinum, and thiabendazol against P. citrinum and T. viride.3) Mixtures of the following combinations of chemicals showed practical antifungal activity against all the test fungi used, while showed stimulative effect on the mycelial growth of F. velutipes: TBZ (30) +OPP-Na (30) +Sorbate-K (40), Dehydroacetate-Na (92) +TBZ (4) + Propionate-Ca (4), and Dehydroacetate-Na (84) +OPP-Na (8) +Sorbate-K (8).[著者抄録]低毒性で安全性の高い、しかも食品添加剤としても可能な各種化合物を取り上げ、エノキタケ菌とその害菌に対する抗菌活性について、スクリーニングを試みた。試験方法として寒天平面培養により菌糸伸長測定法で生育阻害度を求め、各濃度における培養日数に対する生育阻害度の曲線（阻害度曲線）を求めその抗菌特性を明らかにした。その結果を要約するとつぎの通りである。1. カルボン酸とその塩類および各種エステル化合物類はいずれも害菌に対する抗菌活性を示さなかった。これら薬剤のなかでデヒドロ酢酸ナトリウムが比較的抗菌活性を示し、500ppmでAspergillus niger、 Penicillium citrinumに対し100%の阻害度を示した。注目すべきことはこれらのカルボン酸塩類、すなわちプロピオン酸、ソルビン酸、安息香酸のカルシウム塩、カリウム塩、ナトリウム塩はエノキタケ菌糸の生育伸長に効果が認められることである。またこれらの化合物は食品防腐剤であり、細菌の汚染に対しては抗菌活性を示し、その点での効果も見逃すことができない。2. OPPおよびOPP-Naは500ppmの低濃度でAspergillus、 Penicillium害菌に対し抗菌活性を示し、Trichodermaに活性を示さなかった。反対にTBZはPenicillium、Trichodermaに活性を示し、Aspergillusに対し低い抗菌力であった。3. 害菌およびエノキタケ菌に対する抗菌活性の異なる2種類あるいは3種類の薬剤の配合による多面効果について測定した。TBZ+OPPの配合では20ppmの低濃度でいずれの害菌に対しても100%近い阻害度を示した。しかしエノキタケ菌に対してもかなり高い抗菌活性を示した。カルボン酸塩類の配合はこのエノキタケ菌に対する抗菌活性を小さいものにし、初期における菌糸の生育促進に効果があった。多面効果よりみた効果的な配合は、TBZ+OPP-Na+ソルビン酸カリウム、TBZ+デヒドロ酢酸ナトリウム+プロピオン酸カルシウム、OPP-Na+デヒドロ酢酸ナトリウム+ソルビン酸カリウムなどがあげられる。4. 一般に殺菌剤には4-クロロ-3,5ジメチルフェノールのように、害菌に阻害活性を示すが、同時にエノキタケ菌にも同程度か、それ以上の阻害活性を示すものが多い。以上の結果は寒天平面培養によるスクリーニングの結果であるので、今後木粉培養瓶を用いてその効果を検討する必要があり、さらに実際に瓶栽培や箱栽培を行っている現地での汚染菌に対する防除効果についても試験を進めている。","subitem_description_type":"Abstract"}]},"item_2_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"記念特集Ⅰ","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学農学部"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04538889","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Fuse, Goro"},{"subitem_text_language":"en","subitem_text_value":"Enoki, Akio"},{"subitem_text_language":"en","subitem_text_value":"Tanaka, Hiromi"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部農芸化学科林産化学研究室"},{"subitem_text_value":"近畿大学農学部農芸化学科林産化学研究室"},{"subitem_text_value":"近畿大学農学部農芸化学科林産化学研究室"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Laboratory of the Chemistry of Forest Products, Department of Agricultural Chemistry, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Laboratory of the Chemistry of Forest Products, Department of Agricultural Chemistry, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Laboratory of the Chemistry of Forest Products, Department of Agricultural Chemistry, Faculty of Agriculture, Kinki University"}]},"item_2_textarea_42":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_textarea_value":"本文非公開（著作権未処理）"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"布施,  五郎"},{"creatorName":"フセ, ゴロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"榎,  章郎"},{"creatorName":"エノキ, アキオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"田中,  裕美"},{"creatorName":"タナカ, ヒロミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_thumbnail":{"attribute_name":"サムネイル","attribute_value_mlt":[{"subitem_thumbnail":[{"thumbnail_label":"AN00064044-19840315-0091.jpeg","thumbnail_url":"/api/files/e48a2fa0-7551-433f-b084-e8958e502904/AN00064044-19840315-0091.jpeg?versionId=9483929d-d94f-46bb-a5f5-5b0c72ff71fe"}]}]},"item_title":"キノコ栽培における害菌の防除に関する研究（そのI） : 各種殺菌剤(食品保存剤)の害菌防除効果について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"キノコ栽培における害菌の防除に関する研究（そのI） : 各種殺菌剤(食品保存剤)の害菌防除効果について"}]},"item_type_id":"2","owner":"3","path":["1443","3064"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-01-28"},"publish_date":"2008-01-28","publish_status":"0","recid":"5033","relation_version_is_last":true,"title":["キノコ栽培における害菌の防除に関する研究（そのI） : 各種殺菌剤(食品保存剤)の害菌防除効果について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T00:56:00.981019+00:00"}