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.