書誌事項
- タイトル別名
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- Development of Lactic Starter Cultures for Hyposalt Pickles.
- テイ ショクエン ツケモノ ヨウ ノ ニュウサンキン スターターカルチャー ノ カイハツ
- 公開日
- 1999
- DOI
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- 10.3136/nskkk.46.311
- 公開者
- 公益社団法人 日本食品科学工学会
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説明
Screening of psychrotrophic lactic acid bacteria and their application to pickle-fermentation as starter cultures were investigated. Nine strains of lactic acid bacteria grew well at 10°C in model pickles using radishes. Among them, Leuconostoc sp. D-33 (D-133) and Lactobacillus casei L-14 (L-14) proliferated well at 10°C in the radish-pickles and prevented the growth of undesirable bacteria, even though no sodium chloride was added. The use of these lactic acid bacteria as starter cultures apparently improved qualities of radish-pickles after 60 days of fermentation. D-133 produced 2, 3-butanediol contributing to favorable flavors, and L-14 increased the amount of glutamic acid contributing to good taste. Furthermore, these lactic acid bacteria considerably prevented browning of radish-pickles. These results indicated that hyposalt-pickles can be prepared easily by the use of these psychrotrophic lactic starter cultures.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 46 (5), 311-318, 1999
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206408250752
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- NII論文ID
- 10007588439
- 10011626833
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 4778773
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDLサーチ
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
