Research Project code：0250004842
Update date：Dec. 03, 2001
The utilization of genetic engineering technology to the microbiological control in the food: The research on the bacteriological quality of the Hokkaido rigid frame
1999 - 2000
Investigating Researcher (4)：
It has been pointed out that quality deterioration of Chinese noodles involves enzymatic reactions and microbes, however, no detailed study is not available at this moment. This study is aimed to analyze microbial types during storage and demonstrate bacteriological characteristics of Chinese noodles in Hokkaido. Chinese noodles were stored for a week and microbial types were analyzed. At an initial stage, various microbes were present in mixed states, but finally one type of microbe was dominant. Thus, 7 kinds of Chinese noodles from 6 companies were examined for microbial types after storage for a week. As the results, noodles could be divided into two types with different dominant microbes: those in which A. viridans related species was dominant (A-type) and those in which unknown gram-negative bacillus was dominant (B-type). The difference between A- and B-types is presumed to be attributed to addition and no addition of vitamin B2 or sorbit to noodles.
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