ニシン漬の発酵過程における微生物の動態におよぼす温度および食塩の影響

• 菊地 政則

  酪農学園大学

• 中島 幸一

  酪農学園大学

• 浅野 行蔵

  北海道立食品加工研究センター

• 高尾 彰一

  酪農学園大学

書誌事項

タイトル別名

• Effects of Temperature and Salt Concentration on Microbial Populations of "NISHINZUKE" Fermentation.
• ニシンズケ ノ ハッコウ カテイ ニ オケル ビセイブツ ノ ドウタイ ニ オ

抄録

The effects of temperature and salt concentrations for fermentation of "NISHINZUKE" were investigated and the following results were obtained. Though gram-negative bacteria were predominant among the microorganisms on the early stage, they were killed and decreased by accumulation of lactic acid produced by lactic acid bacteria during storage. The bacteria counts of Lactococci were about 10⁶/g in the first stage, but those of Lactobacilli were about 10³/g. The bacteria counts of both Lactobacilli and Lactococci increased to about 5×10⁸/g at 10°C for 5 day. In the "NISHINZUKE" fermented at 10°C, marked increase in Pichia spp. were found in the later stages of fermentation. The quality of "NISHINZUKE" was stable under at 5°C for 35 days but unstable at 10°C.

収録刊行物

• 日本食品科学工学会誌

  日本食品科学工学会誌 43 (2), 176-180, 1996

  公益社団法人 日本食品科学工学会

キーワード

• Food Science

詳細情報

• CRID: 1390001206404686848
• NII論文ID: 10007506478
• NII論文ID: 10014531284
• NII書誌ID: AN10467499
• DOI: 10.3136/nskkk.43.176
• COI: 1:CAS:528:DyaK28XhsFWlu7k%3D
• ISSN: 18816681
• ISSN: 1341027X
• ISSN: http://id.crossref.org/issn/1341027X
• NDL書誌ID: 3926532
• Web Site: http://id.ndl.go.jp/bib/3926532
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3926532
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可