Comparative Analyses of Viable Bacterial Counts in Foods and Seawater under Microplate Based Liquid- and Conventional Agar Plate Cultivation: Increased Culturability of Marine Bacteria under Liquid Cultivation
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概要
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Bacterial counts under liquid cultivation using 96-well microplates were performed. The counts under liquid and under solid cultivation were equivalent in foods, although the counts under liquid cultivation exceeded those under solid cultivation in seawater, suggesting that some bacteria in seawater were viable but did not form detectable colonies. Phylogenetic analysis of bacteria obtained under liquid cultivation was also performed.
- 社団法人 日本農芸化学会の論文
著者
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MASAKI Haruhiko
Department of Biotechnology, The University of Tokyo
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Shigematsu Toru
Department of Materials and Life Science, Graduate School of Science and Technology, Kumamoto Univer
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Fujii Tomoyuki
Department Of Food Science And Technology Niigata University Of Pharmacy And Applied Life Sciences
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Shigematsu Toru
Niigata University of Pharmacy and Applied Life Sciences (NUPALS)
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Ueno Shigeaki
Niigata University of Pharmacy and Applied Life Sciences (NUPALS)
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Hayashi Mayumi
Department Of Biochemistry Unitika Research And Development Center
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UENO Shigeaki
Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences
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TSUCHIDA Yasuharu
Department of Food Science, Faculty of Applied Life Sciences, Niigata University of Pharmacy and App
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OKONOGI Hiroko
Department of Food Science, Faculty of Applied Life Sciences, Niigata University of Pharmacy and App
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