Abstract
Microbiological and chemical profiles during the production of Japanese domestic (Kyoto prefecture) and traditional salted pickles (Suguki) were investigated. As the producing process proceeded, numbers of bacteria belonging to gram negative bacteria (coliforms)decreased and those of lactic acid bacteria increased. Raw materials were found to be soiled with various microorganisms such as Pseudomonad. Whereas in Araduke(1st Pickling), Microbacterium bacteria were dominant. In Oiduke process (3rd Pickling), bacteria of Lactobacillus genus such as L. sakei and L. brevis were dominant, and in Muro process (Fermentation at 40°C), L. plantarum became dominant. Salt concentration showed almost 3% expect for 6% in Araduke process, and pH decreases to 4.2 as the process proceeded. Dominant state of L. plantarum in the Muro process was thought to be due to its ability to grow under high temperature up to 42°C. L. plantarum is one of the most popular lactic acid bacteria that concern and contribute to various fermentations and brewing. In Suguki production, L. plantarum also would also play a significant role for generating its good and characteristic flavor and taste.
