1963 年 16 巻 4 号 p. 249-253
Changes in the amounts of organic acids were observed through the process of pickling in salt bran.
The contents of acetic, formic, lactic and malic acids in salt bran for pickling were increased after the preparation. The ratio of organic acid content was on the almost same level after 14th day.
With pickling in salt bran, acetic and tartaric acids were decreased and lactic and malic acids were increased in Japanese bitter radish, and tartaric acid was also decreased and acetic, formic and lactic acids were increased in sweet radish.