Studies on the Bacteria Isolated from the Film Packaged Fish-Paste Product “Kamaboko”

Abstract

Incubation test for 62 samples of film-packaged fish paste product “Kamaboko” was performed both at 30°C and 37°C for 30 days.
From the results of the test it was shown that the patterns of spoilage were divided in to 3 ypest: (1) deterioration with weak gas formation, (2) softening of tissue and (3) partial discoloration.
From the spoiled samples, we isolated 35 strains of bacteria. They were classified into 9 species, i. e. Bacillus subtilis, Bacillus licheniformis, Bacillus circulans, Bacillus coagulans, Bacillus polymyxa, Bacillus sphaericus, Bacillus brevis, Bacillus laterosporus and Bacillus firmus.
The spore of these organisms survived heat resistance test at 95°C for 90 minutes, therefore it was shown to be impossible to sterilize the products through routine heat processing.