膨脹鱈罐詰の細菌學的研究

スポンサーリンク

概要

• 論文の詳細を見る

• 1. A swelled can of "codfish cake" which consisted of codfish, potatoes, and onion, was bacteriologically examined. 2. On the isolation of anaerobic bacteria we adopted various methods but we found the method by Burri's tuhe as the simplest and most convenient one. 3. On the isolation of gas-producing anaerobic bacteria we found that the common agar medium is better than the glucose agar medium. 4. The following three kinds of bacteria were found in the swelled canned food : - (1) Bacillus claviformis Duclaux, (2) Micrococcus acidi lactis Krueger, and (3) Bacterium prodigiosum (Ehrenberg) Lehmann et Neumann. 5. Bac. claviformis is an obligate anaerobic, gas-producing, pleomorphic, gram-labile and spore-forming bacillus. 6. Bac. claviformis forms a little gas from codfish and a large amount of gas from potato mash at 37℃., but at 27℃. not a very large amount of gas. If the microorganism, however, is infected in the substrate which consists of codfish and potatoes, a large amount of gas is formed. Then the swell of this canned food may be caused by this organism. 7. Mic. acidi lactie is a lactic acid bacterium and microaerophilic, and consequently it can multiply in the canned food. 8. The isolated Bact. prodigiosum does not liquefy gelatin and its own color is light orange. Then this microorganism is considered Bac. ruber Miquel which is a kind of Bact. prodigiosum. As the organism grows scantly and no color appears under the anaerobic condition. It does not play a role in the canned food. 9. The bulged can is a so-called "swell" but not a so-called "springer"

• 公益社団法人日本生物工学会の論文
• 1929-07-15

著者

• 半澤 洵

  北海道帝国大学応用菌学教室

• 半澤 洵

  北海道帝國大學

• 武田 志麻之輔

  北海道帝國大學水産専門部

関連論文

• 水産醗酵製品の蛋白質分解菌に関する研究(第1報) : 一新嫌気性好塩細菌に就て
• 各種麹菌類の蛋白質分解力比較試験に就て
• 鮭卵子より分離せろ脱窒菌に就いて
• 牛乳に苦味を与ふる細菌に就て
• 苦味乳の細菌に就て
• 膨脹鱈罐詰の細菌學的研究
• 柔魚缶詰肉黒変の細菌学的研究

スポンサーリンク