部分ガス変敗の原因細菌について(魚肉ソーセージの変敗細菌-2-)

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In the preceding paper1), we reported the bacteria responsible for the spot-forming deterioration of fish sausage. Among the various types of deterioration of fish sausage, gas-forming deterioration is next in importance to the spot-forming one. Of the seventy per cent of the total samples which showed more or less deterioration during five weeks of incubation at 37°C, 25 per cent were found to be of the gas-forming types. An investigation was done to elucidate the causative bacteria responsible for this type of deterioration. The results obtained were as followed: 1) As many as 106-107 per gram of viable bacteria were detected in the surface of spoiled products by both microscopic observation and plate count methods. But in the core of the same samples the load of bacteria was much less than that of the spoiled parts. 2) Four separate species of Bacillus were identified from the total of 78 isolates: Bacillus firmus (38 strains), Bacillus circulans (25 stratins), Bacillus coagulans (12 strains) and Bacillus sphaericus (3 strains). 3) None of these Bacillus species showed gas formation from the media containing sugars. Also none of the strains examined except those which belonged to B. firmus or B. circulans produced gas from the medium to which nitrate or nitrite had been added. Therefore, B. firmus and B. circulans which had been isolated from the deteriorated products were identified as the denitrifying agents. 4) Since fish sausage usually contains added nitrate and nitrite, to preserve its meat color, B. firmus and B. circulans growing on or near the surface layer of the fish product may produce nitrogen gas from the nitrate and nitrite.
社団法人日本水産学会の論文

部分ガス変敗の原因細菌について(魚肉ソーセージの変敗細菌-2-)

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