The Presence of 6-Methyladenine Residue at GATC Sequence in Marine Pathogenic Vibrios Genome

海洋病原性弧形菌其遺傳體內GATC中腺嘌呤甲基化的現象

蔡懷楨(Huai-Jen Tsai) ； 葉茂盛(Miao-Shen Yeh) ； 宋延齡(Yen-Ling Song)

《臺灣水產學會刊》 18卷3期 (1991/09) Pp. 227-232

https://doi.org/10.29822/JFST.199109.0007

摘要

為了解冷凍烤鰻製造過程中，各階段之好氣性總生菌數(aerobic plate count)及大腸菌羣(coliforms)之消長情形而進行現場調查，結果發現本省的養殖鰻均受大腸菌羣污染，而且不易以一般殺菌劑完全消滅，該項殘留菌羣可能是造成製程中，半成品受二度污染的主要原因。使用瓦斯紅外線烤鰻機加熱鰻肉片，中心溫度達68.1℃以上時，幾乎可完全消滅鰻肉表面附着之大腸菌羣，同時可使98.93％之成品生菌數在3,000 CFU／g以下。符合最新日本鰻輸入組合之衛生要求。

關鍵字

遺傳體DNA ； 同功限制酶 ； 腺嘌呤甲基化 ； 甲基化腺嘌呤表現型 ； 質體

並列摘要

To investigate the development of aerobic plate count and coliform duringprocessing of roasted eel,sampling was aseptically performed at each processstage.All aquatic eels were found to be contaminated by coliform.Thiscontaminated coliform was very difficult to kill using various bactericides andwas considered to be the main cause of recontamination during processing.Data obtained in this study suggested that both the aerobic plate count andcoliform on the surface of roasted eels met the requirement for frozen preparedfoods,when the central temperature of eel fillets was higher than68.1℃ during roasting process using a gas IR machine.

並列關鍵字

Genomic DNA ； Isoschizomer Restriction Endonuclease ； Adenine Methylation ； Dam Phenotype ； Plasmid