スグキ漬に関する研究-3-実験室規模による乳酸菌添加漬込み試験

概要

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For the purpose of making sure that the quality of the Suguki-zuke pickle can be effectively controlled by the addition of lactic acid bacteria, experiments were carried out using an apparatus for pickling of about 1/1000 in scale. On the experiments of seven series, three kinds of <I>lactobacilli</I> (No. T. 14, N. 13, N. 11) all of which were isolated from the Suguki-zuke pickle by the present authors, were added and <I>Leuconostoc mesenteroides</I> was also added as a standard strain. During the pickling of 10 days on each series, observation and measurement of five times, on each two days, were made. It was clear that the series added with lactic acid bacteria was superior in external appearance, taste, flavor and lactic acid formation to non-added series. While, growth of molds and membrane formation were depressed in the added series.
公益社団法人日本栄養・食糧学会の論文