Abstract
Pickling test with the addition of lactic acid bacteria was conducted at Kamigamo district. The test was based on the actual process for pickling, using eight barrels (about 1/4 scale in size). Lactic acid bacteria used in the test were T. 14, N. 11, and Leuconostoc mesenteroides, all of which had been used in the preliminary examination.
After the pickling was over, samples obtained were compared with each others bacteriologically and chemically. The sensory tests by some of the manufacturers and the experts on pickling revealed that the almost same results as those of the pleriminary examinations were obtained and that artificial addition of lactic acid bacteria was confirmed to be practically effective in producing better Suguki-zuke.
