J-GLOBAL ID:200904026980768331  Research Project code:0250004844 Update date:Dec. 03, 2001

The utilization of genetic engineering technology to the microbiological control in the food: Analysis of microflora in the salmon roe by genetic engineering method and process improvement in the factory

遺伝子工学技術を利用した食品微生物制御技術の高度化に関する研究 魚卵製品における細菌菌種の遺伝子工学手法を用いた解析および工程改善
Study period:1999 - 2000
Organization (1):
Investigating Researcher (5):
Research overview:
It seems that taking microbial types in quality in food factories might bring useful information for hygienic management of factories and improvement of processes. In this study, microbial types in fish egg products such as salmon caviars were analyzed by microbial fixation based on base sequences of 16 ribosome RNA gene, and control of contaminated microbes and improvement of process were studied. Major isolated microbes were Staphylococcus sp., Pseudomonas sp., Enterobacter sp., and so on in addition to Moraxella sp., Phychrobacter sp., Rahnella sp., and so on derived from marine species. The number of microbes in salmon roe products was more than that in salmon caviar products, and Staphylococcus sp. was dominant. This Staphylococcus is presumed to be involved in maturation of salmon roe products. As the result of storage tests (at 10 degrees C for 5 days) of salmon caviar products, samples in which gram-negative microbes were dominant and samples in which lactic acid-producing microbes were dominant were observed. Washing with 0.1% lactic acid in producing process of salmon caviar products inhibited gram-negative microbes. This may prevent rot and reduce risk of enteritis vibrio and E. coli O-157.
Research program: Ordinary Research

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