保存食の保存中における細菌の繁殖 : きんぴらごぼうについて

概要

論文の詳細を見る
Lately the technique of preserving food has developed and many kinds of preserved food are on the market, but always using these kinds of preserved food at home is questionable from the point of view of health and the atmosphere of a dining-table. So wanting to get the data of the durability of the food for preservation which can be easily made at home, in the first place I experimented with 'frizzled flakes of burdock' (kinpira -gobo), a time-honored common Japanese dish. If the number of bacteria propagated in one gram of this dish during its preservation is fewer than two hundred thousand (200,000), the change of its quality is not tasted, but as their number comes near three hundred thousand (300,000), its flavour is changed, decreasing fragrance and sweetness. During its preservation bacteria begin to propagate first, and then after some time the propagation of mold is seen. The kinds of bacteria are bacilli and streptobacilli.
日本家庭科教育学会の論文
1966-02-01