魚肉ソーセージの保存性に関する研究 : (第2報) 緑色斑点型腐敗ソーセージより分離した細菌について

概要

論文の詳細を見る
Besides the dark-red and brown spots previously reported, there appear sometimes green spots on the surface of fish sausage wrapped in casing film during strage. Samples taken from the portion of green spots contain bacteria as many as 10^4〜10^7 per g. The isolates from green spots are determined as Bacillus circulans, Bacillus subtilis, Bacillus coagulans, Achromobacter iophagus and Micrococcus candidus, respectively. Some strains of B. circulans, B. subtilis and M. candidus are proved to produce green spots when inoculated to fish sausage. Among these, B. circulans is thought to be the major organism produing green spots because it is most abundantly found in spoiled samples of such type. Some of the red pigments used to improve the color tone of fish sausage are shown to be attacked by these organisms in a nutrient medium ; as a result, absorption maximum at 500 mμ is lowered more or less remarkably.
公益社団法人日本生物工学会の論文
1963-01-15