Effects of Various Chemical Substrates on Heat Resistance of Isolated Enterobacter sp.

각종 화학기질이 분리된 Enterobacter sp. 의 열저항서에 미치는 효과

Effects of Various Chemical Substrates on Heat Resistance of Isolated EnterobTo pursue the various properties of Enterobacter sp. which may give an outbreak of food-borne disease to man, isolated from the meats and the small intestines of wild mice, and to offer the significant data in the fields of food hygiene and public health this study was carreied, 5 strains of Enterobacter sp. were isolated from the above samples. 5 strains isolated from sample sources were 1 strain (E. aerogenes) from the beeves, 2 strains (E. aerogenes, E intermedium) from the pork and 2 strains (E. aerogenes, E. cloacae) from the small intstines of wild mice. Of total isolatd 89 strains, including non-Enterobacter sp., these numbers of 5 isolates were showed as 5.6% of dection rate. On heating at temperature of $55^{\circ}C$ for 30min., these 5 stratins were generally more resisted in the 0.1M phosphate buffer when such chemical substrates as 0.1M glycine, 5% mannitol or 0.5% sorbitol was added to it whereas they were appeared weaker resistances in 0.1M phosphate buffer when 1% sodium citrate, 1% casein, 10% sodium chloride or 0.1M systein was infused into it.cter sp.

식육 및 야생쥐의 장으로부터 식품매개성 질병에 관여하는 Enterobacter를 분리하여 그 특징을 구명하므로 공중위생 및 식품위생학적으로 기초자료를 제시하고저 본 연구를 실시하여 다음과 같은 결론을 얻었다. Enterobacter는 우육에서 1주(E. aerogenes), 돈육에서 2주(E. aerogenes, E. intermedium), 야생쥐의 소장에서 2주(E. aerogenes, E. cloacae)가 동정되어 총 분리된 89균주에 대한 분리율은 5.62%이었다. 분리된 Enterobacter를 각종 화학기질이 첨가된 배지에서 $55^{\circ}C$, 35분간 열처리한 결과, 전반적으로 0.1M glycine, 5% mannitol 그리고 5% sorbitol이 첨가된 배지에서는 열저항성이 강하였고 1% sodium citrate, 1% casein, 10% NaCl 그리고 0.1M cystein이 첨가된 배지에서는 열저항성이 약하였다.