The Softening Deterioration of Fish Sausage-II:Microbiological Studies of the Softening Deterioration

概要

論文の詳細を見る
It has been shown in the preceding paper1) that the softening deterioration of fish sausage is different from the usual spoilage of fish meat or other fish jelly products like Kamaboko. The present study aims at making clear the problem how the microorganisms play in the softening deterioration of fish sausage. The number of the colonies of microorganisms growing during the ordinary agar plate culture increases always to a higher extent in the softened portion (about 107 in 1g. of sample) than in the not-softened (below 104 in 1g.). The microorganisms thought likely to cause this spoilage were isolated from various samples, allowing the identification of three strains according to BERGEY's manual (1948). From the results of morphological and physiological experiments, the strains are almost wholly identified as Bacillus circulans excepting some physiological properties as shown in Tables 1, 2, 3, and 4. All the strains may thus be looked upon as facultatively anaerobic and characterized by their resistance to heat as seen in Table 5.
社団法人日本水産学会の論文