@article{oai:u-ryukyu.repo.nii.ac.jp:02003187,
 author = {日越, 博信 and 浜田, 輔一 and Higoshi, Hironobu and Hamada, Sukekazu},
 issue = {26},
 journal = {琉球大学農学部学術報告, The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus},
 month = {Dec},
 note = {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},
 pages = {405--412},
 title = {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)},
 year = {1979}
}