イカ塩辛の微生物学的研究-1-イカ塩辛熟成過程中の酵母菌数および菌相の変化について

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Since no means of sterilization is used throughout the manufacturing process of "Ika-Shiokara", the quality of the product is closely related to its microbiological flora. In this paper, the changes in the viable cell count and flora of yeast were investigated throughout the process of "Ika-Shiokara" ripening at 25°C using various concentrations of salt, i. e. 10%, 20% and 30% by weight. In the early stage of "Ika-Shiokara" ripening using 20% or 30% salt, viable yeast cells occurred at a level of about 103/ml of fiuid and then decreased gradually with time. Rhodotorula mucilaginosa and R. minuta var. texensis were dominant among the yeasts recovered which included the genera Rhodotorula, Debaryomyces, Candida, Cryptococcus and Sporobolomyces. These results may suggest that the yeasts in "Ika-Shiokara" processed with 20% and 30% salt were not related to the ripening process. However, in the case of "Ika-Shiokara" using 10% salt, the viable cell count increased more than 104 fold on the 10th day of the repening process. The dominant yeast species among the genera Rhodotorula, Debaryomyces, Candida, Cryptococcus, Torulopsis and Trichosporon were R.mucilaginosa till the 4th day and Deboryomyces kloeckeri which replaced R. mucilaginosa after the 7th day. Strains belonging to the species D. kloeckeri have a weak fermentation ability and this species has also been isolated from various fermented foods as a useful yeast. Moreover, and increase of the yeast count was observed in "Ika-Shiokara" processed with 10% salt. These results indicate that the yeasts in "Ika-Shiokara" processed with 10% salt, especially D. kloeckeri, may play an important role in the ripening process.
日本水産學會の論文

イカ塩辛の微生物学的研究-1-イカ塩辛熟成過程中の酵母菌数および菌相の変化について

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