The microbiological surveys were made, on commercial wheat flour, breadcrumbs, and processed or seasoned flour products such as french frying powder, cake mixes and so on. The microbial counts in wheat flour were less than 104/g, while bread crumbs, particularly moist crumbs, were contaminated with considerably high counts of bacteria and fungi. Constituents of bacterial flora were different among each products. It was shown that large numbers of bacilli were detected from processed flour products at a high frequency, while cocci were frequently isolated from most crumbs. Among 343 Bacillus isolates from most samples, 32.4% were B. subtilis, 33.5% B. licheniformis, 14% B. cereus, and 9.6% B. pumilus. B. subtilis and B. licheniformis were common in many of flour staples, and B. cereus was recovered from half of processed flour product samples.
This article introduces ideas and practices behind Kyoto University s Open Access Policy established in April, 2015. Kyoto University was the first Japanese university that implemented open access (OA) policies to make its scholarly articles freely accessible. This implementation has garnered wide media attention, encouraging other research universities to follow the same action. The article describes basic ideas behind Kyoto University s OA policy as well as recent developments in Japan. It also discusses what obstacles Japanese universities encounter as they endorse OA policy against multiple stakeholders in the academic publishing industry. It finally suggests what can be done to improve the whole OA system, especially in relation to potential conflicts over copyrights between universities and academic associations.
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