排序方式： 共有84条查询结果，搜索用时 0 毫秒
81.
Hiroshi Oikawa Tsuneo Fujita Ken Saito Masataka Satomi Yutaka Yano 《Fisheries Science》2007,73(2):395-403
ABSTRACT: The difference in paralytic shellfish poisoning (PSP) toxin accumulation in the crabs Telmessus acutidens and Charybdis japonica was investigated at Onahama, Fukushima Prefecture, from 2002 to 2005. The level of toxin accumulation in the hepatopancreas of T. acutidens corresponded to that of mussels when examined on a yearly basis. In 2003, some crabs had a high toxicity of approximately 1000 MU, which compares to one-third of the human minimum lethal dose. Therefore T. acutidens should be monitored as a vector species of PSP toxin. The toxin profile of T. acutidens was also investigated. Because an increase in highly toxic species of PSP toxins with a decrease in low toxic species, such as N -sulfocarbamoyl-11-hydroxysulfate toxins, was not clearly observed between consecutive samples, toxin transformation in T. acutidens was considered to have a minimal impact on toxicity. PSP toxins were also detected in several specimens of C. japonica , but the highest toxicity was only 7.4 MU/g in the hepatopancreas. Because C. japonica is widely distributed in the coastal waters of Japan, investigation of toxin accumulation in the crab should be continued, including its investigation in different areas of water from Onahama, where the causative dinoflagellates of PSP occur in different conditions. 相似文献
82.
Wakako Taira Yasuhiro Funatsu Masataka Satomi Takashi Takano Hiroki Abe 《Fisheries Science》2007,73(4):913-923
To make use of underutilized fish species and produce high-quality condiments substitutable for those of mammalian origin,
fish sauces were produced on a small industrial scale from three fish species, the flyingfish Cypselurus agoo agoo, the small dolphinfish Coryphaena hippurus, and the deepsea smelt Glossanodon semifasciatus, using salt and koji mold. During 180 days of fermentation, the pH decreased to approximately 4.5 and total nitrogen and free amino acids increased
to approximately 2 g/100 mL and 6000 mg/100 mL, respectively. Halophilic and extreme halophilic bacterial counts dramatically
increased from 106 to 108 colony forming units/mL between days 14 and 30 and decreased the reafter. In the final products, the pH and salt concentration
decreased to between soy sauce and a Vietnamese fish sauce, Nuoc mam. The total amino acid and organic acid contents were almost the same as those of Nuoc mam and soy sauce. Sensory evaluation found these products to have lower smell, saltiness, and bitterness, and higher sweetness
and umami taste than Nuoc mam. During fermentation, the histamine content increased in one or two of three fermentation tanks for each fish species. As
a result, the histamine content of the final products was higher than that in Nuoc mam. 相似文献
83.
Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor 总被引：1，自引：0，他引：1
Katsuya FUKAMI Masataka SATOMI Yasuhiro FUNATSU Ken-Ichi KAWASAKI Shugo WATABE 《Fisheries Science》2004,70(5):916-923
ABSTRACT: The two Staphylococcus strains that had been isolated from fish sauce mush (moromi) made from frigate mackerel in Japan and proved to improve fish sauce odor, were examined for their taxonomic positions. The sequence analysis based on 16S rRNA and rpoB showed that the two strains, R4Nu and R5G, had an identical sequence with sequence identities of 99.5% and 99.0% to the above two genes from the closest species of S. nepalensis , respectively. A DNA hybridization test of the two strains showed more than 80% DNA similarity with S. nepalensis , thus confirming the above-mentioned species identification. Polymerase chain reaction primers specific to the strain isolated from fish sauce mush were designed from rpoB and examined for the distribution of this species to various fish sauces made in Asian countries as well as to fish sauce starter (malt) made from soy beans and barley in Toyama Prefecture, Japan. The amplified DNA fragment bearing the S. nepalensis gene was detected in the enriched culture of the malt, although no positive reaction was shown with fish sauce samples. These results suggest that S. nepalensis indebted to improve fish sauce odor was originated from the fish sauce starter malt. 相似文献
84.
Katsuhisa Yamada Chiaki Imada Masataka Uchino Takeshi Kobayashi Naoko Hamada-Sato Katsumi Takano 《Fisheries Science》2008,74(3):662-669
ABSTRACT: Tyrosinase inhibitor-producing fungus of Trichoderma sp. strain H1-7, which was isolated from marine sediment, was investigated by phylogenetic analysis and physiological characteristics. Phylogenetic analyses of the strain were similar to Trichoderma atroviride or T. viride . Physiological characteristics of the strain were similar to T. viride , and based on these results, it was identified as T. viride . Characterization of tyrosinase inhibitory activity of a culture supernatant of the strain was investigated. The inhibitory activity of the supernatant of the strain decreased after cultivation for more than 3 days. Furthermore, sea water was not essential for the production of the tyrosinase inhibitor (TI). When TI production of the strain was compared to T. viride , the strain showed higher activity than T. viride . From this result, it seemed that the strain had characteristic features comparable to T. viride , which was isolated from the terrestrial environment. As TI production of the strain showed higher potential than that of T. viride , it is necessary to elucidate the chemical structure of TI exemplified in the present study. 相似文献