魚肉ソーセージの保存性に関する研究 : (第1報) 暗赤色および褐色斑点型腐敗ソーセージより分離した細菌について

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Although the fish sausage-making has grown into one of the biggest food industries in Japan, it is still troubled with spoilage problems. Smuts or dark-red to brown spots which appear oftenly on the surface of fish sausage wrapped in casing membrane during storage at room temperature or higher, are due to the growth of aerobic bacteria, mostly spore forming. Colonies grown into spots cause the color change as a result presumably of the interaction between bacterial metabolism and pigments in the medium.Samples from the portions of spots contain viable bacteria as many as 1.4×10^8〜2×10^8/g ; the number depends greatly upon the age of the colonies. Unspoiled portions show viable counts ordinarily less than 10^8/g.Some of the isolates are determined as Bacillus coagulans, Proteus rettgeri and Cellulomonas fimi, respectively, according to the Bergey's system, and the other 2 strains are regarded as the new varieties, which are named Bacillus cereus var. thermophilus nov. var. and Bacillus megaterium var thermophilus nov. var., respectively.The above isolates can produce dark-red or brown spots which are observed abundantly when the inoculated sausages are incubated.Most of the spores of the above bacilli can survive in suspension after heating at 90℃ for an hour. Secondary contamination through the casing is considered also to be possible, because Serratia marcescens cells are shown to pass through casing membrane (presumably through pores pre-existent in the casing material) and produce colonies on the surface of agar medium previosly sterillized in the casting.
社団法人日本生物工学会の論文
1963-01-15

魚肉ソーセージの保存性に関する研究 : (第1報) 暗赤色および褐色斑点型腐敗ソーセージより分離した細菌について

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