獣肉ソーセージの一変敗菌に就て

概要

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Four aerobic spore-bearing strains of bacteria isolated from a spoilt sausage were studied morphologically and physiologically, with special reference to the sensitivity to the antiseptics-Neo-fraskin (N.F.), sorbic acid (S.A.), p-hydroxybenzoic-butyl ether (B.P.), 5-hydroxy-1-methy1-2-isopropyl benzol (B.L.)-, thermal death point, proteolytic activity, and sausage-spoiling ability. The results obtained were as follows : 1) The strains were identified as a species belonging to the Bacillus subtilis group.2) Two strains could grow in every concentration tested for the antiseptics, but the remaining two were destroyed by 0.004% N.F. and 0.2% S.A..3) All the strains were destroyed by heating for 20〜30 min at 100℃.4) The proteolytic activity of two strains was as high as it corresponded to 300 FULD-GROSS units per ml of culture medium. 5) When 10^3 cells of each strain were inoculated to fresh sausage, it spolit within three days.
社団法人日本生物工学会の論文
1957-04-15