Japanese Journal of Food Microbiology
Online ISSN : 1882-5982
Print ISSN : 1340-8267
ISSN-L : 1340-8267
Bacterial Flora in Fermented Turnip Kaburazushi Made in Kanazawa, Japan
Takashi KUDAJunko ASAIMichio YOKOYAMA
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1997 Volume 14 Issue 2 Pages 111-114

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Abstract

Bacterial flora of Kaburazushi (fermented turnip and yellowtail with malted rice), which is a traditional fermented food in Kanazawa, Japan, was surveyed by a simple method. Samples were obtained from four different factories. Lactobacillus, Streptococcaceae, cocci-other and coliforms were detected in samples. Predominant bacterial groups in Kaburazushi were Lactobacillus, however samples obtained from different factories and/or on different day showed different numbers of Lactobacillus and pH values. In the case of samples having large numbers of Lactobacillus, the pH value was lower. During storage at 4°C, the numbers of Bacillus and pH value did not change. Lactobacillus decreased with days of storage. Streptococcaceae were dominant after storage for 14 days, however Streptococcaceae were not detected after storage for 27 days.

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