Abstract
Browning of fish jelly products, “Kamaboko”, “Chikuwa”, and “Agekamaboko”, was studied from microbiological points of view. Four strains of about 100 bacteria isolated from browned fish jelly products changed “Kamaboko” to brown to black. These bacteria were identified as a new species, Achromobacter brunificans. By an inoculation of Ach. brunificans on “Kamaboko”, brown dots appeared on the surface and extended to the interior part. Its peculiar elasticity and pH reduced with browning. Bacterial tyrosinase may not play a role for browning because Ach. brunificans does not show its activity. However, it seems likely that glucose is important for this phenomenon since browning has been found only on the fish jelly products containing glucose.
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