市販スパイスの細菌汚染, とくにBacillus属について

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書誌事項

タイトル別名
  • Bacilli in Commercial Spices
  • シハン スパイス ノ サイキン オセン トクニ Bacillusゾク ニ ツイ

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抄録

The degree of bacterial contamination in various commercial spices was evaluated. Total aerobic bacterial counts were 103-107/g in 8 kinds of spices (39 materials). Of these spices, black pepper indicated the highest contamination of more than 106/g in 3 of 11 samples. The members of aerobic bacteria consisted of 90% of gram positive sporeformers (Bacillus), 6.5% of gram negative rods and 3.5% of gram positive cocci.<BR>Bacillus strains of these bacterial isolates were identified according to Gordon's schemes. Although the constituents of contaminated flora were different among kinds of spices, as a whole, B. subtilis, B. pumilus and B. licheniformis were predominant components in spice samples, and were 351, 66 and 30 of 497 isolated strains, respectively. Biochemical properties of these species agreed with description of Bergey's manual (8th).

収録刊行物

  • 栄養と食糧

    栄養と食糧 31 (5), 469-473, 1978

    公益社団法人 日本栄養・食糧学会

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