魚肉ソーセージの変敗細菌-I : 斑点状変敗の原因細菌について

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Various types of deterioration break out often in fish sausage stored for a long time in summer. In the previous paper1), it was shown that softening spoilage which is one of the above deteriorations is due to the growth of Bacillus pantothenticus. This paper aims to identify the causative bacteria of “spot spoilage” which is another kind of deterioration of fish sausage. Twenty pieces each of forty different kinds of fish sausage were obtained from 37 factories immediately after their manufacture. Each sausage was divided into two halves which were kept in incubators at 30° and 37°C. respectively. About 32 per cent of the samples stored at 37°C. showed reddish-brown and reddish-purple spots on the surface after 30 days incubation. No such deterioration occurred in the samples kept at 30°C within the same period. Viable bacteria to the extent of 105-107 per gram were found in the spotted portions of the spoiled products. From these bacteria 68 strains were separated and each of the separated strains was examined microbiologically. This examination showed that 63 of the strains were Bacillus coagulans which belongs to the group of thermophilic bacteria. Therefore, they could not grow at 30°C. The other 5 strains, isolated from only one sample, were also Bacillus, but were not identical with any of the known species. Fish sausage inoculated with spores of a strain of B. coagulans which had been isolated from a spoiled product formed typical spots. These results show that the bacteria which cause spot deterioration are B. coagulans.

魚肉ソーセージの変敗細菌-I : 斑点状変敗の原因細菌について

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