さば馴れずしの化学成分と微生物相

概要

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The present report describes the chemical and microbiological analyses of saba-narezushi (fermented mackerel with rice). The composition of narezushi (fish muscle portion) was as follows: pH 3.95, NaCl 1.37%, volatile basic nitrogen 16.8mg/100g, acetic acid 419mg/100g, propionic acid 103mg/100g, lactic acid 365mg/100g, inosinic acid 3.2mg/100g, and histamine 29.9mg/100g. Of free amino acids, alanine (175.5mg/100g) and leucine (124.0mg/100g) pre-dominated, followed by valine, isoleucine, phenylalanine, glycine, etc. Viable cell counts on GYP-, ABCM-, and BPG-medium were 2.4×108/g, 2.0×108/g, and 1.7×107/g, respectively. The dominant microbial flora was Lactobacillus and Streptococcus followed by Bacillus, gram-negative rods, etc. Lactic acid bacteria isolated from saba-narezushi belonged to Lactobacillus plantarum, L. alimentarius, L. coryniformis (or related groups), Streptococcus lactis group, etc.
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