貯蔵中のサバ肉の細菌フロ-ラおよび細菌の増殖におよぼす溶菌酵素の影響〔英文〕

概要

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Bacterial flora in the mackerel muscle homogenates during storage at different temperatures was investigated, and an attempt to apply lytic enzyme as a food preservative was made. Pseudomonas (32.3%), Vibrio (26.3%) and Corynebacterium (12.1%) predominated in the mackerel muscle homogenate. The number of bacteria in the mackerel homogenate stored at 20C° increased rapidly and reached a maximum value of about 109 cfu/g (wet weight) of muscle after 12h. Strains belonging to the genus Vibrio were the only bacteria isolated from the mackerel homogenate stored at 20C° for 12 h. The bacterial population in the mackerel homogenate did not increase during storage at 0C° for 3 days or at -20C° for 60 days. Pseudomonas (41.5%) was the most dominant genus at 0C° after 24 h storage, while Moraxella (38.8%) and Pseudomonas (30.0%) predominated at -20C° after 60 days storage. The bacterial number in the mackerel homogenate gradually increased at 20C° after a lag phase of about 6h upon addition of lytic enzyme. Lytic enzyme produced by Bacillus sp. V 37 seems to suppress bacterial growth at 20C° for at least 12h. However, the preservative effect of lytic enzyme retarded after 24h storage at 20C°.