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Title
  • ja サケいずしの化学的,微生物学的性状に及ぼすスターター微生物接種の影響
  • en Effect of inoculation with starter cultures of yeast and lactic acid bacterium on the chemical and microbiological characteristics of salmon Izushi
Creator
    • ja 佐々木, 政則 en Sasaki, Masanori
Accessrights open access
Rights
  • ja © 2006 公益社団法人日本水産学会
  • en © 2006 The Japanese Society of Fisheries Science
Subject
  • Other en Leuconostoc mesenteroides subsp. cremoris
  • Other en Saccharomyces cerevisiae
  • Other ja サケいずし
  • Other ja 熟成温度
  • Other ja スターター
  • Other ja 微生物相
  • NDC 498
Description
  • Abstract ja 熟成いずしの優勢種として分離した酵母Saccharomyces cerevisiae IZS-Sc1株と乳酸菌Leuconostoc mesenteroides subsp. cremoris IZS-Lmc1株をいずしの漬込み時に接種し，5,10,15および20℃で，積算温度280℃・dまで熟成させた。スターター接種によって，いずし熟成期間の短縮傾向が観察され，5℃区では製品いずしの酵母と乳酸菌数の93〜100%を接種菌が占め，官能的評価は高かった。しかしながら，10,15および20℃区の製品いずしではスターター非接種の場合と同様に酵母は検出されず，官能的には熟成過多となった。熟成温度別の製品いずしの化学的性状は，スターター非接種のものと類似していた。
  • Abstract en Two microbial strains of yeast Saccharomyces cerevisiae IZS-Sc1 and lactic acid bacterium Leuconostoc mesenteroides subsp. cremoris IZS-Lmc1 were inoculated into salmon Izushi as starter cultures for ripening. The strains had previously been isolated from ripened Izushi at 5°C. After Izushi had been ripened for a cumulative temperature of 280°C•d at 5, 10, 15 and 20°C, investigation of chemical and microbiological characteristics and organoleptic observations were carried out for the ripened Izushi. Inoculation of starter cultures accelerated ripening of Izushi. In the 5°C-ripened Izushi, the inoculated species were dominant, occupying 93-100%, and an organoleptically higher evaluation was obtained. For the Izushi ripened at 10, 15 and 20°C, yeast was not detected as well as in those without inocula and a tendency toward excessive ripening was observed. The Effect of ripening temperature on the characteristics of Izushi samples inoculated with starter cultures was closely similar to the effect on those without inocula.
Publisher ja 日本水産学会
Date
    Issued2006-03-15
Language
  • jpn
Resource Type journal article
Version Type VoR
Identifier HDL http://hdl.handle.net/2115/53381
Relation
  • isIdenticalTo DOI https://doi.org/10.2331/suisan.72.231
  • NAID 110004857217
Journal
    • PISSN 0021-5392
    • EISSN 1349-998X
    • NCID AN00193422
      • ja 日本水産学会誌 en Bulletin of the Japanese Society of Scientific Fisheries
      • Volume Number72 Issue Number2 Page Start231 Page End238
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Oaidate 2023-07-26