スルメイカ塩辛の菌相特性に及ぼすトリメチルアミンオキシドの影響

• 西村 昌彦

  北海道大学水産学部食品製造学教室 東京大学海洋研究所海洋微生物部門

• 信濃 晴雄

  北海道大学水産学部食品製造学教室

書誌事項

タイトル別名

• The Effect of Trimethylamine-N-Oxide on Microbial Flora in "Ika-Shiokara".
• スルメイカ シオカラ ノ キンソウ トクセイ ニ オヨボス トリメチルアミンオ

抄録

Since no means of sterilization is used throughout the manufacturing process of the salted and ripened squid meat product “Ika-Shiokara, ” the quality of the product depends on its associated microbial flora. In the early stage of “Ika-Shiokara” ripening using 10% salts, viable bacteria occured at a level of about 10⁵%/ml of fluid, and then increased gradually with time. The dominant species of bacteria in “Ika-Shiokara” was Staphylococcus epidermidis, but Staphylococcus aureus which closely resembles S. epidermidis in many respects was not detected in all the stages of ripening process. The result suggests that growth of S. aureus was inhibited by some component of “Ika-Shiokara”. We paid attention to trimethylamine-N-oxide (TMAO) and trimethylamine (TMA) which were the characteristic components derived from squid meat. A high amount of TMAO (500-600mg/100ml) was detected in raw squid and in the early ripening process of “Ika-Shiokara”, and it inhibited the growth of S. aureus at this level of concentration but not of S. epidermidis in the nutrient broth.

収録刊行物

• 日本水産学会誌

  日本水産学会誌 57 (6), 1141-1145, 1991

  公益社団法人 日本水産学会

キーワード

• Aquatic Science

詳細情報

• CRID: 1390001206411644416
• NII論文ID: 130001545352
• NII書誌ID: AN00193422
• DOI: 10.2331/suisan.57.1141
• COI: 1:CAS:528:DyaK3MXmsFCmu78%3D
• ISSN: 1349998X
• ISSN: 00215392
• ISSN: http://id.crossref.org/issn/00215392
• NDL書誌ID: 3732948
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010431688
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3732948
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可