Studies on the Spoilage of Fish Jelly Products-III

Browning of Kamaboko by Pseudomonas sp. (1)

Abstract

The browning caused by bacteria of “Kamaboko” was investigated microbiologically.
The isolated bacterium which was confirmed as cause of the browning was identified as Pseudomonas sp. This bacterium differed in many properties from the other bacteria which have been reported to cause the browning (Achromobacter brunificans and Serratia marcescens described by OGAWA et al. and FUJITA et at.).
It was confirmed that the isolated Pseudomonas sp. caused the browning of kamaboko containing either glucose or sucrose within one or two days of incubation.
It was found that glucose or sucrose was responsible for the browning of kamaboko.