かぶらずしに生息する乳酸菌の分離と同定
書誌事項
- タイトル別名
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- Isolation and Identification of Lactic Acid Bacteria Inhabited in <i>Kaburazushi</i>
- カブラズ シ ニ セイソク スル ニュウサンキン ノ ブンリ ト ドウテイ
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<p> Kaburazushi is a traditional food produced by fermentation of turnip and yellowtail with malted rice at the low temperature in Kanazawa city and Toyama prefecture. The aims of this study are isolate lactic acid bacteria from Kaburazushi and to identify them based on their phenotypic characteristics and 16S rRNA gene sequences. Thirty nine lactic acid bacteria strains were isolated from Kaburazushi. Lactobacillus sakei, Leuconostoc gasicomitatum and Leuconostoc mesenteroides were the predominant lactic acid bacteria in Kaburazushi. Characteristically, all isolates were viable at low temperature. These results suggest that the isolates are suitable as inhabitants in Kaburazushi.</p>
収録刊行物
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- 日本食品保蔵科学会誌
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日本食品保蔵科学会誌 36 (2), 83-87, 2010
一般社団法人 日本食品保蔵科学会
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詳細情報 詳細情報について
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- CRID
- 1390573242557607936
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- NII論文ID
- 10029727209
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- NII書誌ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL書誌ID
- 10660944
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可