水産ねり製品のかっ変　ＶＩ　?EＥｎｔｅｒｏｂａｃｔｅｒ　ｃｌｏａｃａｅ?F　ＵＦＦ１０７株によるかっ変機構

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タイトル別名
  • On the Brown Discoloration in Fish Jelly Products-VI
  • スイサン ネリセイヒン ノ カッペン ニ ツイテ 6 Enterobacter
  • <i>Enterobacter cloacae</i> UFF-107株による褐変機構

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1. E. cloacae UFF-107 was inoculated into culture media containing 10% glucose and 5% Na-glutamate. The media were incubated at 30°C for 0, 1, 3, 5, 7 and 10 days respectively. It was observed that a substance showing optical absorp-tion at 490mμ was produced in the cultures during incubation.<br> 2. The culture fluid was spotted on a thin-layer chromatogram (Silicagel F254) and developed by a solvent system containing n-butanol, acetone, and water in the ratio 4:3:1. Brown spots with Rf value 0.05 were detected when the chromatograms were air-dried and treated with a 20% glycine solution.<br> 3. E. cloacae UFF-107 was inoculated into media containing 5% glucose. The media were incubated at 30°C for 5 days and then heated at 100°C for 10 minutes. After the heating, the media turned brown. No spots with an Rf value of 0.05 were recognized on the chromatogram.<br> 4. The media inoculated with E. cloacae UFF-107 were passed through an Amberlite IRA 400 (a Cl type) column and eluted with 1 N-HCl. Various amino acids and proteins were added individually to the eluates which turned brown when they were incubated at 37°C for 2 hours.<br> 5. When eluates containing glycine were incubated at 0-37°C for 2 hours, they turned brown at 25-37°C.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 42 (5), 549-556, 1976

    公益社団法人 日本水産学会

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