Contamination by various bacterial spores in the production process of “Hyuganatsu” juice-Reference-Cited by-同舟云学术

Contamination by various bacterial spores in the production process of “Hyuganatsu” juice

Published:2023-09-15 Issue:9 Volume:70 Page:389-394
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Uchida Jousei¹,Oka Misato²,Nishibaru Takeru³,Sakatani Youichirou³,Osada Takashi¹

Affiliation:

1. Food Science Program, Department of Food Science Master’s Couse, Graduate School of Horticulture and Food Science, Graduate School of Minami Kyushu University

2. Department of Food Science and Technology, Faculty of Health and Nutrition, Minami Kyushu University

3. Research and Development Department of Miyazakiken Nokyo Kajyu Corporation

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/70/9/70_NSKKK-D-23-00012/_pdf

Reference14 articles.

1. 1) Kumazawa, K., Wada, Y., and Masuda, H. (2007). Characterization of potent odorants in hand-squeezed and heat processed citrus juices. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 54, 266–273 (熊沢賢二, 和田善行, 増田秀樹. カンキツ果汁の香気成分と加熱による香気変化, 日本食品科学工学会誌).

2. 2) Imai, H., Sakai, H., Fujitani, T., and Onishi, R. (1957). Studies on the browning of citrus juice. Part Ⅱ. The substance related to browning. Journal of the Japan Society for Bioscience, Biotechnology, and Agrochemistry (Nippon Nõgeikagaku Kaishi), 31, 165–168 (今井寛, 酒井宏美, 藤谷健, 大西隆三. 柑橘果汁の褐変に関する研究 (第2報) 褐変に関係ある物質について, 日本農芸化学会誌).

3. 3) 横田明, 藤井健夫監修, ILSI Japan 食品安全研究部会微生物分科会編 (2004).「好熱性好酸性菌–Alicyclobacillus属細菌–」, 建帛社, 東京.

4. 4) 長田隆, 花岡昌史, 山本大吾, 駒木勝 (2008). ニンジンジュース (pH4.6) 中におけるBacillus coagulansおよびClostridium thermosaccharolyticum芽胞の耐熱性. 缶詰時報, 87, 265–275.

5. 5) 長田隆, 武居みどり (2009). シーズンパックによるトマトジュース缶詰の製造工程における耐熱性細菌芽胞の汚染状況. 缶詰時報, 88, 733–743.