Studies on the Spoilage of "Kamaboko"-VIII:Microbiological Studies of Refined Starch on the Market (2)

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In the previous paper(1), it has been reported that the degree of the bacterial contamination of potato and sweet potato starches was independent of the grade which was decided by physical and chemical matures, and that, in anyone of the starches examined, ca, 10, 000-50, 000 of bacterial spores per gram were found to exist. The present paper deals with bacterial examination on wheat starches, as the special grade, sold from several makers. Results obtained are as shown in Tables 1-3. In anyone of the starches examined, bacterial content per gram is less than 2, 000 (Table 1). And about one half of the total bacterial cells present in the starches seem to be bacterial spores (from Table 2). It is known that storage of starch results in a lowering of the content of bacteria. However, as this reduction in bacterial content is considered to be due to the death of vegetative cells, the conetnt of bacterial spores may be almost invariable during storage. That is to say, it is suggested that wheat starches sold as the special grade, almost always contain about 500-1, 000 of bacterial spores per gram. From the Table 3, it is clear that more than one half of the spores present in wheat starches are those of Bacillus subtilis and several percent are those of Bacillus pumilus.
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