水産ねり製品の褐変について-4-冷凍すり身より分離した新しい褐変原因菌

概要

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Browning bacteria were isolated from 57 samples of "Frozen Surimi" manufactured in various parts of Japan during the summer of 1972 and viable cell counts made. The results obtained were as follows:1. The viable cell counts ranged from 105 to 106 per gram of sample.2. 18 new browning bacterial strains having the same morphological and biochemical characteristics were isolated from 3 of the 57 samples.3. One strain caused browning discoloration in the saccharose/fish meat medium as well as the glucose/fish meat medium.4. This strain, UFF 107, could be classified as a species of family Enterobacteriaceae by Bergey's manual (7 ed.), but it was imposible to identify the strain more specifically from the manual descriptions. However the characteristics of the strain coincided for the most part with those of Enterobacter cloacae in TAYLOR's report.The G+C molar percentage of DNA in the strain was 50.78%, which coincides with that in genus Aerobacter (Enterobacter). Therefore, UFF 107 was identified as a species of E. cloacae.
日本水産學會の論文