かまぼこより分離した酵母
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概要
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In the course of studies on putrefaction of foods, an attempt was made to isolate yeasts occurring in slime parts of “Kamaboko”, fish jelley products. Of 30 samples obtained at markets, 23 showed the formation of slime caused by yeasts after 5 to 7 days incubation at room temperature (20-25°C), and the following yeasts were isolated: Debaryomyces hansenii (4 strains), Candida guilliermondii (10 strains), C. pelliculosa (1 strain), C. parapsilosis (4 strains), C. intermedia (4 strains), Trichosporon cutaneum (6 strains), T. behrendii (1 strain), and Rhodotorula rubra (8 strains). “Kamaboko” prepared in the laboratory was spoiled by inoculation of the yeasts such as C. guilliermondii, T. cutaneum, and R. rubra. From the results obtained, an important role of the yeasts on the formation of slime of “Kamaboko” was discussed.
- 公益社団法人 日本水産学会の論文
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