魚体浸せき中のくさや汁のｐＨおよび細菌の変化 [in Japanese] Changes in pH and Microbial Flora of “ Kusaya ” Gravy during Fish-Immersion [in Japanese]
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Concerning the good preservability of <i>kusaya</i>, two different hypotheses have been proposed. One was based on the presence of the antimicrobial substance produced by <i>Corynebacterium kusaya</i> and the other was based on the high-pH value of kusaya gravy controlled by some special microoraganisms. In this report, to discuss these hypotheses, pH values and microbial flora of <i>kusaya</i> gravy were examined. The results did not provide any evidences supporting the latter hypothesis. The experiments and results were as follows;<br> (1) The pH values of <i>kusaya</i> gravy were examined on 24 samples obtained from manufacturers of various places. Among them, 21 samples which had been successively used showed normal pH values of 6.73-7.55 and high pH values of 8.12-8.90 were recorded on 3 uncommon samples which had not been used for a long time.<br> (2) Changes in pH and microbial flora of kusaya gravy during fish-immersion were examined at kusaya manufacturing factory in Niijima Island. The pH during fish-immersion ranging from6.86-7.05 did not significantly change. The dominant microflora throughout the immersion period were <i>Corynebacterium</i> which showed antimicrobial activity.
- NIPPON SUISAN GAKKAISHI
NIPPON SUISAN GAKKAISHI 46(9), 1143-1146, 1980
The Japanese Society of Fisheries Science