魚肉ソーセージ軟化原因菌の研究

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Bacteriological studies have been conducted on the softly deteriorated fish sausages incubated at 30°C. The result was summarized as follows: 1. Viable bacteria to the extent of 105-106 per gram were found in the softly deteriorated fish sausages. (Table 2). 2. The number of Bacillus strains isolated from the six softly deteriorated samples were 52, and the species are as follows: (Table 2). Bacillus licheniformis (8 strains), Bacillus pulvifaciens (12 strains), Bacillus subtilis (7 strains) and Bacillus sphaericus (25 strains). 3. The softening phenomenon was reproduced by inoculating the spores of the isolates into raw materials of sausages. (Table 5). 4. The spores of isolates survived heating at 87-90°C for 60 minutes, but the spores were perfectly destroyed by heating at 100°C for 30 minutes. (Table 6). 5. Food preservative a mixture of 1:4 nitrofrazon and nitrofurylacrylamide** (30ppm) permitted the growth of the isolated strains except on Bacillus licheniformis 710 but furylframide*** (5ppm) inhibited the growth of them (Table 7).
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