水産ねり製品の〓変について-I

Abstract

Two strains of bacteria were isolated from ground raw fish meat. One of them was identified as Achromobacter brunificans, AJ-3230, which had already been described by Ogawa et al. The other strain, UFF-115, could be classified as a species of family Enterobacteriaceae by Bergey's manual (7th ed.), but it was impossible to identify the strain more specifically from the manual descriptions. However, the characteristics of the strain coincided for the most part with those of Serratia in TAYLOR's report. The G+C molar percentage of DNA in the strain was 57.8%, which coincides with that in Serratia. Furthermore, its characteristics also coincided well with those of the standard specimens of Serratia marcescens supplied by the Institute of Applied Microbiology, Tokyo University. This evidence strongly supports identification of the strain as Serratia marcescens. Another interesting observation was that several other strains of S. marcescens supplied by IAM also produced the brown discoloration when they were inoculated onto fish jelly products. This brown discoloration which is characteristic of S. marcescens seems therefore to be rather common to Serratia strains.