広島菜漬へのエタノール添加による変色

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タイトル別名
  • Decolorization of green color of "Hiroshimanazuke" by addition of small amount of ethanol.
  • ヒロシマ ナズケ ヘ ノ エタノール テンカ ニ ヨル ヘンショク

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Microbial examination was carried out in order to find the factors affecting to the decolorization of green color of "Hiroshimanazuke" (salted Brassica campestris L. var. pekinensis Rupr.) by the addition of small amount of ethanol. Microorganisms grown in "Hiroshimanazuke" were cultured with the use of squeezed juice of "Hiroshimanazuke" as a basal medium. By the addition of 2% (v/v) level of ethanol, the pH value of the culture medium decreased significantly as compared with the control owing to the production of organic acid, though the growth of microorganisms was inhibited slightly. No microorganisms converting ethanol into organic acid were detected in "Hiroshimanazuke". Ethanol exhibited bacteriostatic effect toward Gram-negative bacteria, but not toword lactic acid bacteria at 2% level. From the results obtained, it was suggested that the decolorization of "Hiroshimanazuke" by the addition of ethanol was due to the increase in organic acid produced by unusually multiplicated lactic acid bacteria.

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