Studies on the Spoilage of "Kamaboko":VII. Microbiological studies of refined starch on the market

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In our previous paper, it has been reported that the interior of "Kamaboko" is decomposed principally by the action of spore forming bacilli, and which seem to have been supplied with the starch used as a kind of raw materials, and that tite preservative period of "Kamaboko" appear to be influenced by the degree of the microbiological contamination of the starch used. But, the microbiological studies of refined starch are still meagre and do not seem to have been reported. The present paper embodies our observations on kinds and amounts of microorganisms in the refined starch on the market. Results obtained are as shown in Tables 1-3. In any one of the starch examined. ca. 10, 000-50, 000 of bacteria per gram are found to exist and the most of them are in mode of, spores. About one half of the spores are those of Bacillus megatherium. The others are classified into 6 kinds belonging Genus Bacillus. These bacteria presented in the starch clearly seem to have been originated from soil. Also, from the Table 1 it is evident thatr the content of molds in anyone of the starch exa-mined is nearly the same of or less than that of bacteria in it. The degree of the microbiological contamination of the refined starch is independent of the grade which is decided by physical and chemical natures.
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