グルタミン酸醗酵の雑菌防除に関する研究

概要

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In this report, the protection from contamination by using antibiotics and the rapid detection of contamination were discussed. In the case of antibiotic-sensitive strain, the resistance to antibiotics increased gradually with the growth of the bacteria. This increase of the antibiotic resistance seems to be due to the growth phase of the bacteria. The growth of contaminated bacteria can be repressed by using the unequal sensitivity to antibiotics by the growth difference between the fermentation bacteria and contaminated bacteria. Glutamic acid fermentations by antibiotic resistant strains were also examined. In the detection of the contaminated bacteria, negative characters of the fermentation bacteria to the phenomena such as spore formation, utilization of carbohydrate sources, and the growth in the medium containing antibiotic or bacteriophage of fermentation bacteria were used to distinguish between the contaminated bacteria and the fermentation bacteria. The shaking culture using the liquid media, in which the growth of the fermentation bacteria was especially inhibited, was adapted as a rapid detection method. Consequently, it seems that it is capable of avoiding the contamination by the addition of suitable antibiotics only when the contamination occured.
社団法人日本農芸化学会の論文