The microflora of sausage containing no bactericide consisted of Streptococcus and Leuconostoc (SL), 56%; Lactobacillus, 18%; Micrococcus, 14%; Bacillus, 10%; and coryneforms, 2%, after storage of aweek. It was composed of Lactobacillus, 82%; SL, 16%; and Micrococcus, 2%, after storage of fiveweeks.
The microflora of sausage containing furyfuramideconsisted of SL, 62%; Micrococcus, 28%; and Lactobacillus, 10%. The microflora of sausage containinga mixture of nitrofurazone and nitrofurylacylate amide was composed of Bacillus, 58%; SL, 16%; Micrococcus, 14%; coryneforms, 8%; and unidentified organisms, 4%.
The coryneforms did not include Microbacterum thermosphactum.
In sausage, the antibiotic property of the furanderivative was revealed against
V. parahaemolyticus most markedly and against
C. perfringens,
E. coli,
S, aureus, and
S. enteritidis in the decreasing order. It was not recognized against
S. faecalis. In general. this property was displayed more distinctly in thecase of addition of furylfuramide alone than in thecase of addition of the mixture.
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