Microbiological Studies on Frozen Foods
Microbiological Studies on Frozen Foods
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冷冻食品的微生物学研究
DOI：
10.3358/shokueishi.5.441
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发表时间：
1966
期刊：
影响因子：
--
通讯作者：
N. Katsuya
中科院分区：
文献类型：
--
作者：
K. Komagata;H. Ogawa;N. Katsuya
对市场上购买的冷冻食品进行了微生物研究。在0°C和30°C两个温度下使用胰蛋白胨琼脂平板分离细菌和放线菌，使用酵母提取物-麦芽提取物琼脂平板分离酵母和霉菌。微生物的种类和数量因样品而异。好氧菌是冷冻食品中微生物的主要组成部分。好氧菌以酵母菌为主，分离出少量放线菌和霉菌。在冷冻食品中平均每克检出103 ~ 106个微生物，它们由以下分类群组成：革兰氏阴性杆菌44.4%，革兰氏阳性球菌15.3%，革兰氏阳性直杆菌14.0%，革兰氏阳性多形性杆菌16.7%，酵母菌8.8%。从微生物生态学的角度来看，从冷冻食品中分离出相当数量的酵母菌是有趣的。此外，从冷冻食品中分离的微生物根据与生长温度的关系分为三组：（1）在0°C下生长但不在30°C下生长的微生物，（2）在30 °C下生长但不在0°C下生长的微生物，以及（3）在0°C和30°C两个温度下生长的微生物。它们由约20%的第1组、16%的第2组和64%的第3组组成。属于第3组的微生物主要是革兰氏阴性杆菌。而且大多数都是从冷冻食品中分离出来的。
Microbiological studies were carried out with frozen foods purchased at the market. Microorganisms were isolated at both temperatures of 0°C and 30°C using tryptone agar plates for bacteria and actinomycetes, and yeast extract-malt extract agar plates for yeasts and molds. The kinds and numbers of the microorganisms were variable from sample to sample. Aerobic bacteria were the main members of microflora of the frozen foods. Yeasts succeeded the aerobic bacteria, and a few actinomycetes and molds were isolated. On an average, 103 to 106 of microorganisms per gram were found in the frozen foods, and they were consisted of the following taxonomical groups: 44.4 per cent of Gram-negative rods, 15.3 per cent of Gram-positive cocci, 14.0 per cent of Gram-positive straight rods, 16.7 per cent of Gram-positive pleomorphic rods, and 8.8 per cent of yeasts. It was interesting from the point of view of microbial ecology that a considerable number of yeasts were isolated from the frozen foods. Furthermore, the microorganisms isolated from the frozen foods were divided into three groups on the basis of the relation to temperature for growth; (1) those growing at 0°C, but not at 30°C, (2) those growing at 30°C, but not at 0°C, and (3) those growing at both temperatures of 0°C and 30°C. They were composed of about 20 per cent Group 1, 16 per cent Group 2, and 64 per cent Gmup 3. The microorganisms belonging to Group 3 were mainly Gram-negative rods. and most abundantly isolated from the frozen foods.