日本食品微生物学会雑誌
漬物の乳酸菌叢に関する検討
中川 弘水野 竹美清水 隆浩金子 旬一角野 政弥伊藤 武坂井 千三寺田 厚
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18 巻 (2001) 2 号 p. 61-66

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Lactic acid bacteria belonging to the human normal flora of the mouth and intestine were used for fermented food as starter cultures.
In salted vegetables fermented by lactic acid bacteria, the fermentation of lactic acid bacteria was markedly affected by salt concentration.
A sample of 23 salted vegetables were purchased from a retail shop in Tokyo, and 2 homemade samples were also used.
A total of 164 strains of lactic acid bacteria were isolated from 19 samples.
For the fermentation test, API 50 CH galley and CHL medium were used according to the manufacture's instructions, and identification of species of lactic acid bacteria was performed using API 50 kit and Bergey's manual.
Lactic acid bacteria levels ranged between 104 cfu/g and 108 cfu/g widely.
The isolated lactic acid bacteria were Lactobacillus, Lactococcus, Leuconostoc and Pediococcus.
The predominant species were Leuconostoc mesenteroides and Lactococcus lactis.

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