食品細菌としてのBrevibacteriumの研究
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概要
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Morphological and biochemical properties, as well as an activity to cause spoilage of food, of 34 strains of the Brevibacterium isolated from the samples of marine fish, soil, feces and air have been investigated. The results obtained are summarized as follows : 1. It is well known that Brevibacterium are widely distributed in soil, water, sewage and dairy products, however, the author chiefly isolated the strains from raw and spoiled marine fishes. 2. Thirty-four strains were classified into thirteen species according to the key of Bergey's manual and Breed's description on this genus. Brevibacterium linens・・・・・・ 8 strains, Br. sulfureum ・・・・・・ 6 strains and other species ・・・・・・ 1-3 strains each. 3. Nutritional requirement of the bacteria did not so exact, growing easily in any synthetic media. Among the isolates, the strains of Br. linens were highly NaCl tolerant, multiplying well in 15 % NaCl broth. 4. To examine the activities of these bacteria to cause spoilage of fishes, both the raw and autoclaved fishes have been inoculated with them. The results showed that the strains of Br. sulfureum, Br. fuscum and Br. ammoniagenes have had a marked decomposing action to fish meat, while the strains of other species have been generally inactive. 5. Quantitative determination of volatile N (NH_3-N) produced from fish meat by experimentally inoculated bacteria in the course of spoilage was performed. In the case of Br. sulfureum, the value of NH_3-N was as high as that of Pseudomonas. 6. The sensitivity tests to antibiotics and some food preservatives were also carried out. It was revealed that they were sensitive to chlortetracycline, however rather resistant to streptomycin as well as nitrofuran derivatives.
- 千葉大学の論文
- 1960-11-28