On the Bacteria from Decomposing "Kamaboko"
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概要
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The Japanese food matter called "Kamaboko" is prepared by steaming fish paste which is seasoned with salt, sugar and "mirin."(1) It produces some mucous matter on its surface when left in a non-antiseptic condition. Our study on the bacteria in this mucous matter resulted to obtain 14 species from 45 cultures. Of these, 15 cultures were found referable to Micrococcus, 2 to Rhodococcus, 9 to Leuconostoc, 11 to Bacillus, 4 to Achromobacter, 4 to Flavobacterium. Among them those of Bacillaceae group were found to be motile, but Bacteriaceae group to be non-motile, and the following 6 species appear to us to be new to science. 1. Micrococcus gilvus n. sp. It resembles Micrococcus ochraceus. However, it differs in the following characters. Nitrates: reduced to nitrites; Broth: slight turbid with sediment (viscid), no pellicle; In a broth medium containing sugar, growth was abundant. 2. Micrococcus solidus n. sp. It possesses all the characteristics of the genus Micrococcus as given by BERGEY (1930). But it is quite different from any species of this genus which does not undergo chromogenesis but liquefies gelatin. Characterisation runs as follows: - Morphology: -Spheres (1.0 ?? 1.3μ dia.), occurring in irregular masses. Gram-positive. Nonmotile. Cultural features: -Agar colonies: irregular, dull, flat, opaque, white, lobate or auriculate, granular; Gelatin colonies: concave, cloudy, white, lobate, crateriform liquefaction; Gelatin stab: stratiform liquefaction; Potato: graysh-white, dull, dry; Broth: turbid with pellicle and scanty sediment (viscid). Physiological characters: -Litmus milk: acid, coagulation, peptonization, litmus reduced; Indol: not formed; Nitrates: reduced to nitrites; Fermentations: acid was produced from dextrose, sucrose, lactose, mannit, glycerine, salicin, raffinose; Starch not hydrolyzed. Opt. temp. 27°C. 3. Bacillus canus n. sp. It resembles Bacillus clostroides, differs in the following particulars. Potato: graysh-white, rugose; Broth: slight turbid with slight pellicle; In a broth medium with sugar growth was abundant. 4. Bacillus catenatus n. sp. It possesses all the characteristics of the genus Bacillus as given by BERGEY (1930), but not referable to any species of it. Characterisation is as follows: - Morphology: -Rods (0.8 ?? 1.0×3.5 ?? 7.0μ), occurring in long chains, peritrichous flagella; Gram-positive; Spores (0.8×1.8μ), central. Cultural features: -Agar colonies: curled or irregular, rough, flat or raised, gray, auriculate, curled or granular (internal structure); Agar stroke: echinulate or spreading, dull, rugose, flat or raised, opaque, gray to brown; Gelatin stab: liquefaction was slowly (napiform ?); Potato: dark-orange-white to brown, dull, dry, medium darkened; Broth: slight turbid with slight pellicle. Physiological characters: -Litmus milk: alkaline, peptonized; Indol: not formed ; Nitrates: reduced to nitrites; Fermentation: acid was produced from dextrose and sucrose: Starch not hydrolyzed. Opt. temp. 35°C. 5. Achromobacter immotum n. sp. It possesses all the characteristics of the genus Achromobacter as given by BERGEY (1930), but differing from any one of those species genus Achromobacter which do not liquefy gelatin and are non-motile. Characterisation is as follows: - Morphology: -Rods (0.8 ?? 0.9×1.8 ?? 4.0μ), with rounded ends occurring singly, in pairs and in short chains. Non-motile.
- 社団法人 日本水産学会の論文
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関連論文
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