抄録
A research was made to investigate how the addition of bread affected microflora and taste in the early stage of “Nukadoko” (mixture of rice bran and salt for making vegetable pickling) aging. Changes in lactic acid bacteria, yeasts and constituents of the “Nukadoko” with or without bread in the early stage of aging were followed for a period of 5 weeks. Preference for pickling cucumbers in both cases was determined by sensory evaluation. The results are summarized as follows.
It was not recognized that there was a difference between “Nukadoko” with and without bread in the early stage of aging. In “Nukadoko” with bread, acidity (as quantity of lactic acid) was 0.9-2.2% and the pH was 5.2-4.2 for a period of 5 weeks. The lactic acid bacteria started from 104 colonies/g, showed the maximum count of 108 colonies/g at the 2 nd and 3 rd week and reached 107 colonies/g at the 4 th week. The yeasts showed 107 colonies/g between 1 and 2 weeks and reached a stable level of 106 colonies/g between 3 and 5 weeks. Although coccus was the only lactic acid bacteria until the 2nd week, bacillus appeared as aging proceeded and was dominant at the 5 th week. These results were almost the same as “Nukadoko” without bread.
The sensory evaluation of flavor, sourness, color and total acceptance on the pickling cucumbers in both “Nukadoko”s were determined. Any significant difference was not obtained in both pickles.
