カビ発酵サラミソーセージの熟成風味発現に及ぼす熟成 乾燥期間中の微生物学的変化

沼田 正寛; 冨家 崇弘; 橋本 小由利; 中村 豊郎

doi:10.2508/chikusan.59.12

Biological Change Influencing Production of Cured Meat Flavors in Mold-Fermented Salami Sausage during Aging and Drying Process

Masahiro NUMATA, Takahiro FUKE, Sayuri HASHIMOTO, Toyoo NAKAMURA

Author information

Keywords: cured meat fiavors, mold fermentation, salami sausage, P. miczynskii

JOURNAL FREE ACCESS

1988 Volume 59 Issue 1 Pages 12-22

DOI https://doi.org/10.2508/chikusan.59.12

Details

Published: January 25, 1988 Received: June 02, 1987 Available on J-STAGE: March 10, 2008 Accepted: - Advance online publication: - Revised: -
Correction information
Date of correction: March 10, 2008 Reason for correction: - Correction: PDF FILE Details: -

Date of correction: March 10, 2008 Reason for correction: - Correction: PDF FILE Details: -

Date of correction: March 10, 2008 Reason for correction: - Correction: ABSTRACT Details: Wrong : Mold-fermented salami sausages (M. F. S. S.) were prepared by using Penicillium miczynskii and Lactobacillus plantarum strain TF-1 as starter cultures. And also salami sausages with L. plantarum TF-1 only (F. S. S.), and no starter cultures (S. S.) were prepared, respectively. To study the production of distinctive aroma of M. F. S. S., water activity, pH and biological change influenced by the presence of starter cultures during aging and drying were investigated as compared with those of F. S. S. and S. S. The result obtained can be summerized as follows. 1) In early stage of aging and drying process,
it was found that lactic acid bacteria in the S. S. rapidly increased to be predominant. On the other hand, Staphylococcus and lactic acid bacteria which could not grow in aerobic culture with standard plate agar but grow in anaerobic culture with L. B. S. media dominated at the surface and internal part of S. S., respectively in later stage. 2) L. plantarum TF-1 was predominant in F. S. S. until the 30th day and in M. F. S. S. until the 40th day, but rapidly decreased later. 3) Water activity of M. F. S. S. slowly decreased as compared with those of F. S. S. and S. S., and it was suggested that the mycelial coat of P. miczynskii on the surface of M. F. S. S. had a tendency to regulate moisture loss. 4) No effect to the viable bacterial count and flora, except water activity resulting from growth of P. miczynskii was observed in the surface of M. F. S. S. 5) As a result of sensory evaluation, it was recognized that M. F. S. S. surface showed a distinctive aroma on the 10th day and its strength increased by the 15th day ; the same strength was kept later. 6) Fermented vegetable-like aroma formed in F. S. S. and the internal part of M. F. S. S. and fermented vinegar-like one in S. S. were observed on the 5th day, and those fermented like aroma could not change essentially after that. 7) These results suggest that fungal function is indispensable to produce the distinctive aroma of M. F. S. S., P. miczynskii isolated from commerical M. F. S. S. has its function and the change in bacterial flora at the later of aging and drying process has little effect upon the produc-tion of these aroma.
Right : Mold-fermented salami sausages (M. F. S. S.) were prepared by using Penicillium miczynskii and Lactobacillus plantarum strain TF-1 as starter cultures. And also salami sausages with L. plantarum TF-1 only (F. S. S.), and no starter cultures (S. S.) were prepared, respectively. To study the production of distinctive aroma of M. F. S. S., water activity, pH and biological change influenced by the presence of starter cultures during aging and drying were investigated as compared with those of F. S. S. and S. S. The result obtained can be summerized as follows. 1) In early stage of aging and drying process, it was found that lactic acid bacteria in the S. S. rapidly increased to be predominant. On the other hand, Staphylococcus and lactic acid bacteria which could not grow in aerobic culture with standard plate agar but grow in anaerobic culture with L. B. S. media dominated at the surface and internal part of S. S., respectively in later stage. 2) L. plantarum TF-1 was predominant in F. S. S. until the 30th day and in M. F. S. S. until the 40th day, but rapidly decreased later. 3) Water activity of M. F. S. S. slowly decreased as compared with those of F. S. S. and S. S., and it was suggested that the mycelial coat of P. miczynskii on the surface of M. F. S. S. had a tendency to regulate moisture loss. 4) No effect to the viable bacterial count and flora, except water activity resulting from growth of P. miczynskii was observed in the surface of M. F. S. S. 5) As a result of sensory evaluation, it was recognized that M. F. S. S. surface showed a distinctive aroma on the 10th day and its strength increased by the 15th day ; the same strength was kept later. 6) Fermented vegetable-like aroma formed in F. S. S. and the internal part of M. F. S. S. and fermented vinegar-like one in S. S. were observed on the 5th day, and those fermented like aroma could not change essentially after that. 7) These results suggest that fungal function is indispensable to produce the distinctive aroma of M. F. S. S., P. miczynskii isolated from commerical M. F. S. S. has its function and the change in bacterial flora at the later of aging and drying process has little effect upon the produc-tion of these aroma.

Date of correction: March 10, 2008 Reason for correction: - Correction: AFFILIATION Details: Wrong :
1) Central Research Institute

Right :
1) Central Research Institute Ito-Ham Food Inc.

Date of correction: March 10, 2008 Reason for correction: - Correction: PDF FILE Details: -

Abstract

Mold-fermented salami sausages (M. F. S. S.) were prepared by using Penicillium miczynskii and Lactobacillus plantarum strain TF-1 as starter cultures. And also salami sausages with L. plantarum TF-1 only (F. S. S.), and no starter cultures (S. S.) were prepared, respectively. To study the production of distinctive aroma of M. F. S. S., water activity, pH and biological change influenced by the presence of starter cultures during aging and drying were investigated as compared with those of F. S. S. and S. S. The result obtained can be summerized as follows. 1) In early stage of aging and drying process, it was found that lactic acid bacteria in the S. S. rapidly increased to be predominant. On the other hand, Staphylococcus and lactic acid bacteria which could not grow in aerobic culture with standard plate agar but grow in anaerobic culture with L. B. S. media dominated at the surface and internal part of S. S., respectively in later stage. 2) L. plantarum TF-1 was predominant in F. S. S. until the 30th day and in M. F. S. S. until the 40th day, but rapidly decreased later. 3) Water activity of M. F. S. S. slowly decreased as compared with those of F. S. S. and S. S., and it was suggested that the mycelial coat of P. miczynskii on the surface of M. F. S. S. had a tendency to regulate moisture loss. 4) No effect to the viable bacterial count and flora, except water activity resulting from growth of P. miczynskii was observed in the surface of M. F. S. S. 5) As a result of sensory evaluation, it was recognized that M. F. S. S. surface showed a distinctive aroma on the 10th day and its strength increased by the 15th day ; the same strength was kept later. 6) Fermented vegetable-like aroma formed in F. S. S. and the internal part of M. F. S. S. and fermented vinegar-like one in S. S. were observed on the 5th day, and those fermented like aroma could not change essentially after that. 7) These results suggest that fungal function is indispensable to produce the distinctive aroma of M. F. S. S., P. miczynskii isolated from commerical M. F. S. S. has its function and the change in bacterial flora at the later of aging and drying process has little effect upon the produc-tion of these aroma.

Corresponding author

Correction information

Register with J-STAGE for free!