2024-03-29T13:34:10Z
https://u-ryukyu.repo.nii.ac.jp/oai
oai:u-ryukyu.repo.nii.ac.jp:02003187
2022-10-31T01:17:14Z
1642837622505:1642837905044:1642837911830
1642838403551:1642838407312
食肉類における低温細菌の蛋白および脂肪分解能について(畜産学科)
Proteolytic or lipolytic activity of psychrotrophic bacteria isolated from raw meat (Department of Animal Husbandry)
日越, 博信
浜田, 輔一
Higoshi, Hironobu
Hamada, Sukekazu
open access
新鮮肉および冷凍肉から分離された低温細菌, 合計1,434株について, 蛋白分解能および脂肪(トリブチリン, バター脂肪)分解能を5℃, 20℃, 35℃の3種培養温度で検討し, 次のような成績を得た。3種培養温度を通して蛋白分解能を示した菌株は, 新鮮肉由来株の21.1%, 冷凍肉由来株の10.6%であった。Genus別の陽性率ではFlavobacteriumが最も高く, 次いでMicrococcus, Streptococcus, PseudomonasまたはBacillusの順であった。これらのうちグラム陰性桿菌は5℃および20℃培養で分解した菌株が多く, グラム陽性の桿菌および球菌は20℃および35℃培養で分解した菌株が多かった。トリブチリン分解陽性の菌株は, 新鮮肉由来株で29.5%, 冷凍肉由来株で9.2%であったが, バター脂肪分解陽性の菌株はそれぞれ78.4%と70.3%であり, いずれもバター脂肪分解陽性率が高かった。AcinetobacterおよびAlcaligenes-Achromobacterのほとんどすべての菌株は, 由来に関係なく両脂肪を分解した。これらの多くは5℃・20℃で, または3種培養温度でともに分解能を示した。
A total of 1,434 strains isolated by incubation at 5℃ for 10 days or at 20℃ for 4 days from fresh meat and frozen meat were proteolytic or lipolytic (tributyrin and butter fat) activity at three different incubation temperatures. Proteolytic activity was demonstrable with 21.1% of the 1,151 strains isolated from fresh meat and with 10.6% of the 283 strains isolated from frozen meat. Among these organisms with proteolytic activity Flavobacterium was most frequent, followed, in order, by Micrococcus, Streptococcus, Pseudomonas or Bacillus. Most of gram-negative bacilli showed proteolytic activity at 5℃ and 20℃ incubation, and, most of gram-positive bacilli and cocci showed at 20℃ and 35℃. Lipolytic activity for tributyrin was shown by relatively samll fractions of the organisms, i. e. 29.5% of all strains from fresh meat and 9.2% of those from frozen meat, whereas the corresponding ratios of organisms capable of degrading butter fat were prominent, 78.4% and 70.3% respectively. The Acinetobacter and Alcaligenes-Achromobacter strains virtually all displayed lipolytic activity in both fat-containing media, mostly at both 5℃ and 20℃ or at all three different incubation temperatures, irrespective of sources of isolation.
紀要論文
琉球大学農学部
1979-12-11
jpn
departmental bulletin paper
VoR
http://hdl.handle.net/20.500.12000/4173
http://hdl.handle.net/20.500.12000/4173
https://u-ryukyu.repo.nii.ac.jp/records/2003187
0370-4246
AN00250548
琉球大学農学部学術報告
The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus
26
405
412
https://u-ryukyu.repo.nii.ac.jp/record/2003187/files/KJ00000162023.pdf