書籍名 |
微生物と香り―ミクロ世界のアロマの力 |
出版社 |
フレグランスジャーナル社
|
発行日 |
2002-08-01 |
著者 |
|
ISBN |
9784894790575 |
ページ数 |
361 |
版刷巻号 |
第1版第3刷 |
分野 |
|
閲覧制限 |
未契約 |
微生物は、3つの異なる「顔」をもっています。この3つの顔すべてに関与する香りは、病原微生物を防御し、食品に香味を与え、微生物や植物、動物と対話します。本書は、抗菌アロマセラピーを本格的に追求される方の入門書です。
目次
- 表紙
- カラーグラビア
- はじめに
- 目次
- 第1章 微生物の素顔
- 1-1 微生物にはたくさんの種類がある
- 1-2 原始的な核をもった細菌の姿
- 1-3 人と似た核をもつ菌類(真菌)の姿
- 1-4 微生物の飼育のしかた
- 1-5 微生物は健康な人にも棲みついている
- 1-6 病気を起こす微生物のはやり、すたり
- 1-7 微生物はほとんどの植物と共生する
- 1-8 微生物と昆虫の関係
- 1-9 微生物に寄生する微生物
- 第2章 微生物は多彩な香りをつくりだす
- 2-1 香りの表現のしかた
- 2-2 香りを感知するしくみ
- 2-3 化学構造の違いで香りはどのように変化するか
- 2-4 微生物は香り分子をどのようにしてつくるのか?
- 2-5 微生物はフルーツの香りからジャコウの香りまでつくる
- 2-6 キノコは香りの宝庫
- 2-7 精油成分のテルペン類をつくる微生物たち
- 2-8 海藻のもたらす香り
- 2-9 微生物は異臭もつくる
- 2-10 人に棲む微生物のつくる体臭
- 第3章 微生物は極上のフレーバーを提供する
- 3-1 香り豊かな吟醸酒とイモ焼酎
- 3-2 無限の香りを秘めたワインとブランデー
- 3-3 醤油固有の香りを探る
- 3-4 漬け物の香りはどこからくるか
- 3-5 当代随一の悪臭をほこるくさやの秘密
- 3-6 微生物酵素を利用した天然フレーバーの工業生産
- 第4章 香りによる微生物のコントロール(抗菌作用)
- 4-1 香りはどんな微生物を抑えるか
- 4-2 香りの抗菌作用の測りかた
- 4-3 香りの種類で抗菌活性の強さが異なる
- 4-4 香りは3ヵ所でカビを抑制する
- 4-5 香り分子はどんなしくみで抗菌作用を示すのか
- 4-6 感染症分野での香りの効果
- 4-7 食品保存に対する香りの役割
- 第5章 香りでクロストークする微生物
- 5-1 植物の香りで目覚める微生物
- 5-2 微生物の香りが昆虫の食害や産卵を誘発する
- 5-3 香りによる微生物同士の化学対話
- 5-4 土壌微生物の生態とアロマ
- 5-5 大気環境に生きる微生物
- 5-6 地球生態系におけるアロマの役割
- まとめ
- 参考文献
- 索引
- 謝辞
- 奥付
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第3章 微生物は極上のフレーバーを提供する
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第5章 香りでクロストークする微生物
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