いか塩辛熟成過程中の微生物学的特性に及ぼす肝臓,表皮および墨の影響

概要

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"Akazukuri", "kurozukuri", "shirozukuri" and "kurozukuri (hakuhi)" were prepared and comparisons made among them to detect differences in viable cell counts and microflora during the ripening process. The viable cell counts and the rate of bacterial growth were depressed by the addition of squid liver and/or ink and by the removal of skin. The squid ink had a particularly strong effect, and elongated the period of edibility. Staphylococcus epidermidis has never been isolated from "ika-shiokara" with the addition of ink, and was therefore isolated without ink. In the in vitro experiments, both S. epidermidis and S. aureus were inhibited by the extracts of heated squid ink. This finding suggests that there are heat stable inhibitory substances in the squid ink.
日本水産學會の論文