鯨肉の鮮度に関する化学的研究 (第4報)
鯨体から分離されたAchromobacter ubiquitumに関する二, 三の知見
1951 年 71 巻 3 号 p. 152-156
詳細
1951 年 71 巻 3 号 p. 152-156
In order to find out the action of Achromobacter ubiquitum in the deterioration of freshness in whale carcass, the decomposing conditions of extract solution and suspension of whale meat were examined. The quantity of protein in cultural medium had no influence upon the change in the amount of volatile basic nitrogen (V.-N). In acid solution of pH 5.9-6.5, V.-N of extract solution did not increase but it increased in peptone water even in acidity. In comparing the decomposition of extract solution of autolysed whale meat with that of fresh meat, the amount of V.-N in the former began to increase rapidly again after the increase in the latter had stopped. It was assumed that this phenomenon was due to this bacteria finding another new kind of decomposable substance in the autolyzate. By the experimental results, this bacteria do not seem to be the main source in the deterioration of meat freshness. During decomposition of the extract solution, the amount of its V.-N decreased rapidly at a certain period. This was due to the production of magnesium ammonium phosphate. The organic acids produced by the decomposition of glucose (3 day culture) were a large amount of racemic lactic acid and a little of acetic acid.
