Isolation and Characterization of a Bacterium Producing the Conditioned Raw Beef Aroma

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著者

    • MATSUISHI Masanori
    • Faculty of Veterinary and Animal Sciences, Nippon Veterinary and Animal Science University
    • FUJIMORI Mitsuhiro
    • Faculty of Veterinary and Animal Sciences, Nippon Veterinary and Animal Science University
    • MOON Yoon-Hee
    • Department of Feed Science and Technology, Kyung-Sung University
    • OKITANI Akihiro
    • Faculty of Veterinary and Animal Sciences, Nippon Veterinary and Animal Science University

抄録

In our previous paper, a desirable odor generated in raw beef by conditioning, i. e., the conditioned raw beef aroma, was suggested to be produced by some kinds of bacteria at the site containing both leans and fats in the presence of oxygen. Thus, we isolated such a bacterium and examined some of its features. Bacterial isolates from beef loins were screened on sterile lean extract with floating sterile adipose tissue or sterile fat to obtain the bacterium producing the conditioned raw beef aroma. Of 89 isolates, one isolate (H 25W) producing this odor apparently was obtained. H 25W was gram-positive and catalase-positive, and occurred as unbranched rods in short chains. It was nonmotile and grew on the streptomycin-thallous acetate-actidione medium. These features implied that H 25W was Brochothrix thermosphacta, a very common bacterium in market meats. Some other features (oxygen-requirement, etc.) of H 25W coincided with those of Brochothrix thermosphacta. Furthermore, the type culture strain of Brochothrix thermosphacta ATCC 11509 demonstrated to have produced the conditioned raw beef aroma. Thus, H 25W which produced the conditioned raw beef aroma was strongly suggested to be Brochothrix thermosphacta.

収録刊行物

  • 日本畜産學會報 = The Japanese journal of zootechnical science  

    日本畜産學會報 = The Japanese journal of zootechnical science 71(4), 409-415, 2000-07-25 

    Japanese Society of Animal Science

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各種コード

  • NII論文ID(NAID)
    10021721346
  • NII書誌ID(NCID)
    AN00195188
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    1346907X
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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