水産ねり製品の変敗に関する研究-II : Bacillus licheniformis によるかまぼこの軟化変敗部位

概要

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A transparent slimy substance accumulates in the softening spoilage parts in kamaboko. The authors reported in the previous paper that this softening spoilage was caused by Bacillus licheniformis. In this report, the chemical composition and precursor of the slimy substance were investigated. The slimy substance was hydrolyzed completely with 0.1 N-H2SO4 at 60°C for 60min. Only a fructose spot was detected on paper chromato-graphy of the hydrolysate. The slimy substance dissolved in cold water and did not dis-solve in a 65% alcohol solution. Its optical rotation was [α]_??_-43.7°(C = 1.03 H2O) and after acetylation it was [α]_??_+10.0°(C = 1.01 CHCI3), suggesting that the slimy substance was levan. Levan was also produced by Bacillus licheniformis in culture media containing sucrose as the carbon source. It thus appears that Bacillus licheniformis produces levan from sucrose in the softening spoilage parts in kamaboko.