クロルテトラサイクリン処理した鮮魚の腐敗細菌について

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Round samples of sea bass and yellowtail, either treated or not treated for 10 minutes in a 30 ppm CTC-sea water, were stored at 2-6°C. or 0-5°C. When these samples entered into spoilage, some bacteriological observations were carried out. In the stage of incipient spoilage a substantial growth of bacteria was observed only on the skin, but not in the muscle. The majority of the bacteria multiplying on the treated fish were the strains resistant to 10 ppm CTC, while more than 99% of the organisms growing on the untreated fish were sensitive to 10 ppm of CTC. From the results of the investigation on various physiological characters of the CTC-resistant and sensitive strains isolated from these spoiled fish it was revealed that most of these strains belonged to the genus Pseudomonas, the rest comprising Micrococcus and others. According to some results of the investigation, it seems to be improbable that a CTC-sensitive strain can easily aquire resistance to CTC through repeated subcultures on agar in the presence of CTC, and a CTC-resistant strain readily loses its resistance through some repeated subcultures in a medium which is not added with CTC. The viable bacteria suspended in a broth containing 30 ppm CTC decreased in number markedly during incubation. Particularly, sensitive organisms were rapidly perished. Survival of inoculated cells were less than 1% after 24 hours. These experimental results indicate that in the bacterial spoilage of CTC-treated fish the organisms which are able to selectively become predominant are CTC-resistant ones among the original flora on fresh fish.
社団法人日本水産学会の論文

クロルテトラサイクリン処理した鮮魚の腐敗細菌について

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