BACTERIOLOGICAL STUDIES ON THE SPOILAGE OF FISH SAUSAGES-IV : THE FORMATIONS OF VOLATILE ACID AND VOLATILE BASE BY BACILLUS
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The author reported, in the previous paper, that certain kinds of Bacillus can grow even in the medium of oxidation-reduction potential as low as -300m volt. Attempts are made in the present experiment to elucidate the effect of oxygen tension in the culture on the formations of volatile acid and volatile base for Bacillus. Bac. subtilis S 14 and Bac. coagulans S 11, which have been isolated from fish sausage, are cultured under three different conditions (aerated, aerobic stationary and anaerobic) and both volatile acid and base formed are determinated by the partition chromatography using a silica gel column and the usual aeration method, respectively. The results obtained are shown in Figs. 1-8 and Tables 1-2 and may be summarized as follows: 1) Both Bac. subtilis and Bac. coagulans could produce volatile acid under the three different conditions, and the more the oxygen supply in cultural media the larger the amount of volatile acid was produced. Bac. subtilis could produce volatile base even under the anaerobic condition and it produced actively as the amount of oxygen in media increased, whereas Bac. coagulans hardly produced in any case. 2) Volatile acid formed was found to consist of acetic acid and formic acid, and besides to these acids butyric acid was detected only in the case of the culture of Bac. subtilis under the aerobic condition. 3) Volatile acids formed in the cultural media varied both in amount and in kind as the lapse of time. In the case of Bac. subtilis, the amount of acetic acid increased remarkably, whereas that of formic acid increased more rapidly than that of acetic acid in the initial stage, but then turned to decrease and finally tended to zero. This feature was much pronounced in the case of the aerated condition. In the case of Bac. coagulans, both amount of acetic and formic acids increased continuously and reached the stationary state where the ratio of those amount became constant. The ratios (Formic/Acetic) at their stationary states were found to be 1/9, 3/7 and 6/4 in the cases of the aerated, aerobic stationary and anaerobic conditions, respectively.
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