真空包装牛肉から分離した細菌の低温における増殖

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タイトル別名
  • Growth of Bacteria Isolated from Vacuum-Packed Beef at Low Temperatures
  • シンクウ ホウソウ ギュウニク カラ ブンリシタ サイキン ノ テイオン ニ

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抄録

The abilities of Serratia liquefaciens, Hafnia sp., Lactobacillus sp. I and Lactobacillus sp. II to grow at low temperatures(-2-6°C)were investigated. The organisms used were chosen to represent two groups of bacteria isolated as the dominant types from vacuum-packed beef stored at 1°C for 4 weeks. One group consisted of the enteric bacteria, namely S. liquefaciens and Hafnia sp., and the other consisted of the lactic acid bacteria, namely Lactobacillus sp. I and II, which belong to the subgenus Streptobacterium. The former organismus were incubated aerobically and anaerobically, and the latter anaerobically. The optimum temperatures for the growth of S. liquefaciens and Hafnia sp. were about 35°C under aerobic as well as anaerobic condition, and those for Lactobacillus sp. I and Lactobacillus sp. II were about 35 and 30-35°C, respectively. These four isolates tested were able to grow at 0°C, and the doubling times at that temperature were 31.4 hours aerobically and 56.8 hours anaerobically for S. liquefaciens; 59.0 hours aerobically and 66.9 hours anaerobically for Hafnia sp., 65.4 hours for Lactobacillus sp. I and 30.1 hours for Lactobacillus sp. II. Also, S. liquefaciens (aerobic) and Lactobacillus sp. I could grow at -2°C and the doubling times at that temperature were 158.4 and 73.4 hours respectively, but these organisms could not grow at -4°C for at least 2 weeks.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 46 (9), 515-521, 1975

    公益社団法人 日本畜産学会

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