消化管固有菌の生残におよぼす水素イオン濃度および胃液の影響 (海産魚類消化管の細菌相-3,4-〔英文〕)

概要

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The response of some representative strains of the indigenous and the other bacterial groups isolated from the digestive tracts of marine fish to the environmental conditions to be encountered in the stomach, i.e. low pH value and gastric juice, was examined. The results obtained are summarized as follows: (1) In the cases of the indigenous bacterial groups (I-a1 and I-a11) and IV group, viability was not much influenced by 5 hour's incubation at pH 4.0; however, remarkable loss in viability was observed in the other groups under the same conditions. The turbidity of cell suspensions, in general, did not decrease markedly on incubation at pH 4.0. (2) When gastric juice prepared from red sea bream was added to the pH 4.0 suspension, the viability of the strains of I-d and VI-b groups was significantly decreased after 5 hours' incubation. A marked decrease in turbidity was also observed with the strains of III, VI-b and VII groups, in the presence of gastric juice at pH 4.0. Pepsin, lysozyme and gastric juice from gizzard shad did not decrease the viability. (3) The strains of the indigenous bacterial and VI-b groups grew well at pH 5.0, while the others did not grow under this condition. These facts suggest that the indigenous bacterial groups (I-a1 and I-a11) are uniquely resistant or adapted to the environmental conditions in the stomach of marine fish.
日本水産學會の論文