-
- YOKOI Ken-ji
- Toyama Prefectural Food Research Institute
-
- TAKETO Akira
- Department of Applied Physics and Chemistry, Fukui University of Technology
-
- KODAIRA Ken-Ichi
- Molecular Biology Group, Faculty of Engineering, Toyama University
書誌事項
- タイトル別名
-
- The Microflora of Modern <i>Ika-kurozukuri</i>, Salted Squid with Ink and Liver
この論文をさがす
説明
The traditional fermented food ika-kurozukuri, salted squid with ink and liver, is a noted product of Toyama prefecture. Compared with traditional ika-kurozukuri, the salt content of the modern type of product is considerably lower. The microflora of three commercial ika-kurozukuri was investigated using the 16S rDNA clone library method. Staphylococcus saprophyticus was dominant in one product, while Weissella paramesenteroides dominated in the other two products. During ripening at 10°C, the microflora of the modern ika-kurozukuri (6% NaCl content) was analyzed periodically. At the beginning of ripening, Sphingomonas sp. was in the majority. After 10 days of ripening, S. saprophyticus was dominant, and the microflora was stable up to 35 days. The S. saprophyticus strain isolated from ika-kurozukuri could grow at 10°C. These results suggested that the dominant bacterial species of modern ika-kurozukuri products are S. saprophyticus and W. paramesenteroides.
収録刊行物
-
- Food Science and Technology Research
-
Food Science and Technology Research 19 (4), 711-715, 2013
公益社団法人 日本食品科学工学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390282679436480640
-
- NII論文ID
- 10031189999
-
- NII書誌ID
- AA11320122
-
- ISSN
- 18813984
- 13446606
-
- 本文言語コード
- en
-
- データソース種別
-
- JaLC
- Crossref
- CiNii Articles
- OpenAIRE
-
- 抄録ライセンスフラグ
- 使用不可