Abstract
The present study is intended to ascertain how the kinds of bacteria in the meat of fish sausage act upon its spoilage. All the aerobic strains that have been isolated from the samples used in the previous work1) we have classified into three kinds-spore forming rod, non spore forming rod and cocci. Together with these, those which have been isolated from the samples, when kept at 30°C about two weeks, are brought about to the identification by BERGEY's manual. Some of the strains identified are tested respecting the formation of volatile base and histamine.
The results obtained are shown in Table 1 and Fig. 1, which may be summarized as follows:
1) Spore forming rods are found predominant in all the samples, but non-spore forming rods and cocci are found only in about one-third of all the samples.
2) Between the bacterial flora isolated from the deteriorated samples and that from those samples where no deterioration is recognized in spite of the increase of bacterial counts, there is a remarkable difference. Isolated from the former are Bac. subtilis, Bac. pumilus and Sarcina flava, while isolated from the latter are Bac.coagulans, Bac. firmus, Bac. lentus, Bac. circulars, Bac.michaelisii, Bac.kaustophilus and Flavo. invisibile.
3) Remarkable activity of forming volatile base is observed among Bac. subtilis, Bac. pumilus and Sarcina flava, which have been principally isolated from the deteriorated samples of ours, but it is not so with the other bacteria. Any of those examined strains can hardly produce histamine.
