鯖糠漬“へしこ”からの乳酸菌の分離と発酵微生物の変化

概要

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Lactic acid bacteria（LAB）from“Heshiko”which is mackerel pickle with salt andrice-bran, a traditional fermented food in Fukui were isolated and characterized. Thetemperature was a range of 12℃ to 28℃ during fermentation for 10 months. After soakingwith salt and rice-bran, the concentration of NaCl was about 9%, acidity as lactic acidincreased from 800mg/100g to 1200mg/100g, viable cell counts of LAB were 103 to 107 cfu/g,viable cell counts of other bacteria were 105cfu/g, and viable cell counts of yeasts were 104 to107 cfu/g during fermentation. Ninety six strains of LAB were isolated during fermentationprocess. The heterofermentive rods and the homofermentive rods（or streptococci）wereisolated at the initial stage, and then LAB isolated from“Heshiko”was Tetragenococcushalophilus only. T.halophilus was the dominant strain in the fermentation of“ Heshiko”.
仁愛女子短期大学の論文
2009-03-31