マスダ　カズヤ    MASUDA Kazuya
   桝田　和彌
   所属
食健康科学部 管理栄養学科
 
女性健康科学研究所 所属教員
   職種
専任講師
言語種別 英語
発行・発表の年月 2015/04
形態種別 学術雑誌
査読 査読あり
標題 Evaluation of the dynamics of microbiological quality in lightly pickled napa cabbages during manufacture.
執筆形態 共著
掲載誌名 Journal of Food Safety
掲載区分国外
出版社・発行元 John Wiley and Sons
巻・号・頁 35(4),pp.458-465
著者・共著者 ◎K. Masuda, S. Yamamoto, K. Kubota, H. Kurazono, S. Makino, F. Kasuga, S. Igimi, H. Asakura
概要 We evaluated the prerequisite program for the production of pickles in Japan was revised to include disinfection with sodium hypochlorite. Plate counts showed a significant reduction in coliform counts throughout processing, whereas the reduction in total viable counts was relatively less than that of coliforms. Shiga toxin-producing Escherichia coli and Slamonella spp. were not detected. Bacterial community composition in lightly pickles was evaluated by 16S rRNA pyrosequencing analysis and altered each processes. These results suggested that the prerequisite program is indeed functional to reduce the microbial risks.