好気性芽胞細菌の食品細菌学的研究(III) : Bacillus alveiに関する研究
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概要
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In the present paper the results of laboratory experiments on the significance of Bacillus alvei as the orgnisms causing spoilage of food are given. The results obtained are summarized as follows : 1) Bacillus alvei and its related species were isolated from the soil samples, collected in the vicinity of Narita. Occurrence and distribution of this bacteria in soil was relatively high in Japan comparing with other countries. 2) The marked swarming colonies, giant colonies and circulating colony figures were observed in wet or dry plates. Microscopically, spores have been frequently arranged side by side. 3) The isolated strains were biochemically identified to be typical Bacillus alvei. The proteolytic activities such as gelatin liquefaction, casein hydrolysis, milk peptonization, indole production, H_2S production were positive but weak. Amylase activities of the strains were also weak and slow. 4) To examine the activities of these strains to cause spoilage of food, the autoclaved food materials have been inoculated with the cultures and then process of spoilage of foodstuffs have observed, incubating at 30-37℃. However, these bacteria showed any activities to decomposing foodstuffs, both animal and plant origin. 5) Nutritional requirement of all strains was rather exact, showing no gorwth in any synthetic media. They required pyridoxal and thiamine as growth factor, and their growth was promoted when cystin, glutamic acid and arginine were- added in medium. 6) Salt tolerance of all strains was relatively low and susceptibility to antibiotics was observed to be high.
- 千葉大学の論文
- 1960-11-28