Changes in the Microflora and Chemical Properties of <i>Hakusai Asazuke</i> (Low-salt Picked Chinese Cabbage) during Low-temperature Storage.

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  • Oyaizu Makoto
    Department of Social Welfare, Sano College
  • Ogihara Hirokazu
    Department of Food Bioscience and Biotechnology, College of Bioresource Science, Nihon University

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  • 低温保存における白菜浅漬の微生物叢および化学的性状について
  • テイオン ホゾン ニ オケル ハクサイ アサズケ ノ ビセイブツソウ オヨビ カガクテキ セイジョウ ニ ツイテ

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Abstract

The changes in aerobic bacterial flora and chemical properties of hakusai asaduke (low-salt pickled chinese cabbage) were investigated during low-temperature storage at 10°C for 12 days. The viable cell count and lactic acid bacterial cell count both increased, and the pH value, optical density at 660 nm and degree of acidity of the pickles also increased after 8 days of storage at 10°C. Microorganisms derived from soil or the environment were initially detected, and Leuconostoc mesenteroides became the dominant strain after a few days. Leu. mesenteroides was also the dominant strain after 10 days of storage at 10°C, and Lactobacillus sakei and L. curvatus were also detected. It is speculated from these results that the deterioration of hakusai asazuke was caused by Leu. mesenteroides, Leu carnosum, L. sakei and L. curvatus.

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