金沢産かぶらずしおよびだいこんずしの微生物フローラ [in Japanese] Microflora in Kaburazushi and Daikonzushi Made in Kanazawa, Japan [in Japanese]
Access this Article
Search this Article
Microflora of <i>Kaburazushi</i> (fermented turnip and yellowtail with malted rice) and <i>Daikonzushi</i> (fermented radish and Pacific herring with malted rice), traditional fermented food in Kanazawa, Japan, were surveyed by a simple method using several selective media and non-selective media. In the case of the <i>Kaburazushi</i> or <i>Daikonzushi</i> made by four factories, predominant bacterial groups were lactic acid bacteria (lactobacilli and/or lactococci), however samples obtained from the different factories showed different numbers of lactic acid bacteria (10<sup>4 </sup> to 10<sup>8</sup>/g) and the numbers did not correlate with the concentration of lactic acid and the pH value. In the case of the homemade samples, the numbers of lactic acid bacteria increased to about 10<sup>8</sup>/g in three days and correlated with the increase of lactic acid concentration and the lowering of pH value. The numbers of yeast decreased about from 10<sup>5</sup> to 10<sup>2</sup>/g during seven to 14 days' fermentation. The numbers of halophilic bacteria and contaminants, such as bacilli and coliforms, were decreased with the fermentation. These results indicate that the character of the microflora and fermentation of some <i>Kaburazusi</i> and <i>Daikonzushi</i> made by factories differs from that of the homemade variety.
NSUGAF 64(6), 1053-1059, 1998-11-15
The Japanese Society of Fisheries Science