書誌事項
- タイトル別名
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- Effects of Lipids on Antimicrobial Activity of Yucca (Yucca schidigera Roezl ex Ortgies)(Studies on Antimicrobial Activity of Yucca Part III)
- ユッカ チュウシュツブツ ノ コウキン サヨウ ニ オヨボス シシツ ノ エイキョウ
- Studies on Antimicrobial Activity of Yucca Part III
- ユッカ抽出物の抗菌作用に関する研究(第3報)
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抄録
Yucca (Yucca schidigera Roezl ex Ortgies) has been used as a food additive and an animal diet in Japan and USA. The extract from yucca is now utilized as an anti-food-deteriorating agent in Japan. In this study, the effects of lipids on antimicrobial activity of yucca were investigated. Antimicrobial activity of yucca was inhibited by free unsaturated fatty acids, palmitoleic acid, oleic acid and linoleic acid. On the other hand, saturated fatty acids (palmitic acid and stearic acid) and oils composed of unsaturated fatty acids (olive oil, soybean oil and egg lecithin) had no effect on the antimicrobial activity of yucca.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 51 (6), 312-314, 2004
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206408471552
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- NII論文ID
- 10013145603
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- NII書誌ID
- AN10467499
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- COI
- 1:CAS:528:DC%2BD2cXntVymsLs%3D
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- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
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- NDL書誌ID
- 6996747
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可