水産ねり製品の低温保蔵に関する研究　（第２報）　蛍光性軟化変敗原因菌シュードモナス属の分布と汚染メカニズム

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タイトル別名
  • Studies on the Cold Preservation of Fish Jelly Products, Part II. Distribution and Contamination Mechanism of Softening and Fluorescent Bacteria.
  • ケイコウセイ ナンカ ヘンパイ ゲンインキン シュードモナスゾク ノ ブンプ
  • Studies on the Cold Preservation of Fish Jelly Products, Part II
  • 水産ねり製品の低温保蔵に関する研究(第2報)

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Bacterial spoilage of film-packaged kamaboko during cold storage was investigated. The film-packaged kamaboko made by 15 makers were stored at 10°C for 30 days. The patterns of spoilage were divided into 3 types; (1) softening of tissue, (2) development of slime and (3) mold. The causative bacteria isolated from the soft spoiled kamaboko was identified as Pseudomonas sp.. The causative bacteria isolated from the slime-type spoiled kamaboko were identified as Leuconostoc sp., Micrococcus sp., Pseudomonas sp., Enterobacteriaceae, Staphylococcus sp., Corynebacterium sp., Vibrio sp. and Yeast. The fluorescent pigments of Pseudomonas was detected on the basal medium divised for the fluorescent Pseudomonas after incubation at 30°C for 2 days. The recipe of the basal medium is shown as monosodium glutamate 5.00g, K2HPO4 0.12g, NaCl 1.00g, MgSO4·7H2O 0.70g, mannitol 10.0g, agar 15.0g and distilled water 1.0l. Using the basal medium the fluorescent Pseudomonas was detected in every process of manufacture except the inside of heating apparatus. When the Pseudomonas isolated from the each process of manufacture and kamaboko on the market were inoculated onto kamaboko, the softening and production of fluorescent pigments were observed on its surface, but some Pseudomonas did not cause spoilage. P. fluorescens biovar V, Micrococcus sp. and Leuconostoc sp. were penetrated to "Folding packaged kamaboko" and "Retainer shaped kamaboko". From the results contaminated mechanism of causative bacteria was conjectured as follows. (1) When the kamaboko arrived at the process line after being heated, typical causative bacteria like Pfluorescens biovar V attaches to the outside of its wrapping. (2) The causative bacteria penetrate the folding area of the wrapping, during the storage at low temperature. (3) The causative bacteria arrives at the surface of kamaboko by the motility on flagella, "Brownian movement" of bacteria and a capillary phenomenon of contaminant. (4) As the arriving bacteria grows, the spoilage occures at last.

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