Hirotaka Konuma

A Bacteriological Study on the Preservability of Vienna Sausage (II)

Furylfuramide (FF) and sorbic acid (SOA) were examined for inhibitory effects on growth in vitro of 75 strains of 15 genera of bacteria isolated from vienna sausage.The results obtained are summarized as follows.(1) FF (5ppm) and SOA (0.2%) had the inhibitory effects on the growth of Acinetobacter, Alcaligenes, Bacillus, Corynebacterium, Flavobacterium, Micrococcus, Staphylococcus, etc. at 30°C, but failed to inhibit the growth of Comamonas, Lactobacillus, Leuconostoc, Streptococcus, etc.(2) FF and SOA generally displayed a stronger growth-inhibiting effect during incubation at 10°C than that at 30°C.They failed to inhibit the growth of Comamonas, Lactobacillus, Leuconostoc, and Streptococcus during incubation at 10°C.(3) In general, the inhibitory effects of FF and SOA were enhanced when the pH of the culture medium used was less than 5.9.The tendency was more remarkable in SOA than in FF.(4) The minimum growth-inhibiting concentrations of FF and SOA for the isolated bacteria were as follows: 0.16-0.62ppm for Acinetobacter, 5.0-5.0<ppm for Alcaligenes, 0.16ppm for Bacillus, 5.0ppm for Corynebacterium, 0.62-2.5ppm for Elavobacterium, 0.31-1.25ppm for Micrococcus, 5.0ppm for Pseudomonas, and 0.62-5.0 ppm for Staphylococcus.(5) The pH of the medium of a bacterial culture changed distinctly in value when bacterial growth was not inhibited by either chemical.It hardly changed when both chemicals showed an inhibitory effect on the growth of bacteria in the culture.This tendency was more remarkable in the bacterial culture at 30°C than that at 10°C.

A Bacteriological Study on the Effect of 2- (2-Furyl) -3- (5-nitro-2-furyl) -acrylamide and Sorbic Acid on the preservability of Vienna Sausage

The preservability of Vienna sausage, using the legally approved synthetic germicide 2- (2-furyl) -3- (5-nitro-2-furyl) -acrylamide (AF-2) and the preservative sorbic acid (SOA) was studied using laboratory produced samples. Results obtained were as follows.1. Tests for the presence or absence of Neto development, organoleptic tests, measurement of the numbers and species of bacteria developing at 10°C and 30°C and pH measurement revealed that preservability decreased according to the order of addition of pH depressing agent→addition of AF-2·SOA→addition of SOA→addition of AF-2→no addition. The highest degree preservability was achieved in samples coated with AF-2+SOA+pH depressing agent where the optimal pH was 5.9. However, considerable variation was noted in preservability among various samples of the same lot. Periods of maximal preservability also differed more than 10 days.2. The effect of addition of the synthetic germicide, (2- (2-Furyl) -3- (5-nitro-2-furyl) -acrylamide), and a preservative (sorbic acid) manifested itself at the optimal pH and cold temperatures. The maximal effect was obtained when the fundamental aspects of hygienic handling from production to sales were fulfilled. The actual preservation results were noted to be the total sum of all additives and handling procedures.3. The bacterial flora was definitely different between those samples containing the synthetic germicide plus preservative and those without additions. While lactobacilli were predominant in the former; micrococci, corynebacteria and lactobacilli were predominant in the latter. Alcaligenes species appeared and increased with elongated preservation times.