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書籍詳細

未契約
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
  • 井上重治(著)
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
    P.43閲覧
    • 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
    P.117閲覧
    • 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)
    P.169閲覧
    • 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
    P.243閲覧
    • 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
    P.294閲覧
  • 参考文献
    P.296閲覧
  • 索引
    P.337閲覧
  • 謝辞
    P.346閲覧
  • 奥付

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第1章 微生物の素顔

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第2章 微生物は多彩な香りをつくりだす

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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4章 香りによる微生物のコントロール(抗菌作用)

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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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