The Microflora of Modern <i>Ika-kurozukuri</i>, Salted Squid with Ink and Liver

DOI 43 References Open Access
  • 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

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  • The Microflora of Modern Ika-kurozukuri, Salted Squid with Ink and Liver

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Description

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.

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Details 詳細情報について

  • CRID
    1390282679436480640
  • NII Article ID
    10031189999
  • NII Book ID
    AA11320122
  • DOI
    10.3136/fstr.19.711
  • ISSN
    18813984
    13446606
  • Text Lang
    en
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • Abstract License Flag
    Disallowed

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