式根島および神津島のくさや汁成分と微生物相
-
- 藤井 建夫
- 東海区水産研究所
書誌事項
- タイトル別名
-
- くさやに関する研究 VII 式根島および神津島のくさや汁成分と微生物相
- Composition and Microbial Flora of “Kusaya” Gravy of Shikinejima and Kozujima Islands
- シキネジマ オヨビ コウズシマ ノ クサヤジュウ セイブン ト ビセイブツソウ
この論文をさがす
抄録
The chemical and microbiological analyses of kusaya gravy were carried out on samples obtained from manufactures at Shikinejima (sample L) and Kozujima (sample NB) Islands.<br> The compositions of the gravy L and NB were as follows, respectively: pH, 7.16 and 7.52; NaCl concentraion, 5.49% and 5.14%; total nitrogen, 440.7 and 430.9mg/100ml; volatile basic nitrogen, 282.2 and 300.9mg/100ml; trimethylamine, 0.39 and 0.40mg-N/100ml; and viable bacterial counts, 1.3×108 and 1.5×108 cells/ml.<br> The classification of bacteria at the genus level was performed on 26 strains from gravy L and 17 strains from gravy NB. The dominant flora of the gravy L were Corynebacterium (58%) followed by Moraxella and Pseudomonas; while the dominant flora of the gravy NB were Corynebacterium (35%), Pseudomonas (29%) and Spirillum (24%). These Corynebacterium formed very minute colonies on nutrient agar plate containing 2.5% NaCl.<br> From the above results, the main characteristics of the gravy of Shikinejima and Kozujima Islands were thought to be similar with those of Niijima, Oshima and Miyakejima Islands.
収録刊行物
-
- 日本水産学会誌
-
日本水産学会誌 46 (10), 1241-1243, 1980
公益社団法人 日本水産学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390282681389850368
-
- NII論文ID
- 130001547546
-
- NII書誌ID
- AN00193422
-
- ISSN
- 1349998X
- 00215392
-
- NDL書誌ID
- 2196113
-
- 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