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oai:fra.repo.nii.ac.jp:02011982 2026-02-10T02:06:13Z 1:6:1724312740084

鮮魚の35℃培養公定法による生菌数と20℃細菌培養法による生菌数の比較 Viable Counts of Bacteria Determined on Food Fishes by the Standard-Agar-Plate Method Incubated at 35℃ and Nutrient-Agar-Plate Method Incubated at 20℃ 80555277 Fukuda, Tsubasa 福田, 翼 フクダ, ツバサ Fukuda 福田 フクダ Tsubasa 翼 ツバサ 40399655 Furushita, Manabu 古下, 学 フルシタ, マナブ Furushita 古下 フルシタ Manabu 学 マナブ Shiba, Tsuneo 芝, 恒男 シバ, ツネオ Shiba 芝 シバ Tsuneo 恒男 ツネオ open access Fish-spoilage; Sea food; Viable count; Psychrotrophic bacteria Viable counts of bacteria were determined on food fishes with two different culture methods; 35℃ incubation of standard-agar-plate and 20℃ incubation of nutrient-agar-plate after inoculation of aseptically diluted food fish samples. Eighty five specimens of raw fishes, sashimi, and defrosted fishes were collected from retailers in Shimonoseki city. Most of the counts determined with the nutrient-agar plate method were higher than those of the standard-agar-plate method（the official guideline method of hygienic quality). In a case of the largest difference, the nutrient-agar-plate count was two hundred folds higher than that of the standard-agar-plate count. Especially, the viable cell counts on defrosted fishes showed a significant difference between the nutrient-agar-plate counts and the standard-agar-plate counts. 水産大学校 National Fisheries University 2012-03-30 jpn departmental bulletin paper https://fra.repo.nii.ac.jp/records/2011982 fishu_k_60_183 https://agriknowledge.affrc.go.jp/RN/2010832141 agriknowledge AN00124678 0370-9361 水産大学校研究報告 Journal of National Fisheries University 60 4 6 183 188 https://fra.repo.nii.ac.jp/record/2011982/files/fishu_k_60_183.pdf application/pdf 363.3 KB 2024-10-11