J-GLOBAL ID:200904064913312152  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

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 北海道ラーメン細菌学的品質に関する研究
Study period:1999 - 2000
Organization (1):
Investigating Researcher (4):
Research overview:
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.
Research program: -

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