いか塩辛熟成過程中の好気性細菌について〔いか塩辛の微生物学的研究-2-〕

概要

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The changes of aerobic bacterial count in the ripening process of "Ika-Shiokara" at 25°C are described in relation to salt concentrations of 10, 15 and 20% by weight. The flora type and the nitrogen compounds were also studied. 1. Just after the preparation of the "Ika-Shiokara" using 10% salt, viable bacterial cells occurred at a level of 104/ml in fluid and then increased to more than 108/ml by the 6th day; the same value was kept later. The viable bacterial counts in the "Ika-Shiokara" using 15% salt occurred at a level of only 103/ml in fluid till the 20th day but increased to a level of 106/ml by the 40th day. On the other hand the viable bacterial counts of the "Ika-Shiokara" using 20% salt showed a level of 104/ml in fluid just after the preparation, but this amount tended to decrease gradually with time. The aerobes in this "Ika-Shiokara" could not be detected after the 51th day. 2. Regardless of the amount of salt used in "Ika-Shiokara", the dominant species was Staphylococcus subgroup II as classified by Baird-Parker. 3. A correlation was observed between the patterns of the change of the nitrogen compounds and the viable bacterial count in "Ika-Shiokara" using 10, 15 and 20% salt.
日本水産學會の論文