微生物による食用赤色１０２号（ニューコクシン）の分解に関する研究　Ｉ　　つけ物類から分離した食用赤色１０２号分解細菌の同定

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  • Identification of New Coccine-degrading Bacteria Isolated from Pickles
  • ツケモノルイ カラ ブンリシタ ショクヨウ セキショク 102ゴウ ニューコク

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1. Twenty-eight strains of New Coccine(NC)-degrading bacteria were isolated from various pickles and they were taxonomically divided into four groups from their morphological, cultural, and physiological characteristics. The four groups were identified as follows: (A) six strains of Bacillus cereus, (B) one strain of B. cereus var. mycoides, (C) three strains of B. subtilis, and (D) eighteen strains of B. pumilus.<br> 2. The degradation products of NC were separated into three spots (PI, PII and PIII) by paper chromatography. From the results of Rf values, color reactions, fluorescence, and absorption spectra, PI and PIII were identified as naphthionic acid (NTA) and amino-G acid (AGA), respectively. PII is presumed to be an intermediate of the degradation product.<br> 3. All isolated strains had higher NC-degrading activity than the strains of the same species preserved in a culture collection.

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