魚肉ソーセージの酸敗原因菌について

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書誌事項

タイトル別名
  • Causative Bacteria of Flat Souring Deterioration of Fish Sausage
  • ギョニク ソーセージ ノ サンパイ ゲンインキン ニ ツイテ

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Bacteriological studies have been conducted on the flat souring deterioration of fish sausage.<BR>The spoiled sample showed pH down and a large amount of acetic acid and formic acid were detected in them. At the same time, viable bacteria was found at the level of about 104 per gram. The isolated strain was identified to be Bacillus coagulans which is known as the causative bacteria of flat souring of canned milk products and tomato products.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 11 (5), 369-372, 1970

    公益社団法人 日本食品衛生学会

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