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
1999 - 2000
Investigating Researcher (5)：
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.
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