1996 Volume 13 Issue 2 Pages 75-79
According to the introduction of the consumable period to commercial foods, temporal changes in a Japanese-style undried confectionary were examined microbiologically and chemically during storage. “Nerikiri” was choosen as a model. At the initial period bacteria was the most predominant in number among the microorganisms contaminating the sample, followed by yeasts, coliforms, and molds. At the higher temperature between 10-30°C, growths of bacteria, molds, and yeasts were more accelerated during storage. In contrast, coliforms decreased in number at 30°C with time. Fungal colonies of were observed to grow on the surface of the sample at 20 and 30°C. During storage pH of the sample was decreased, whereas the water activity did not change. No considerable differences in microbial growth between factories were observed. Also, no remarkable differences in microbial growth among the seasons when the samples were produced were seen except one case. These results suggested that the consumable period of “nerikiri” could be 2 and 3 days in summer and other seasons, respectively.
