Abstract
Salted radish containing 5.5% salt was stored in an air tight bag which had been placed in a rigid container so as to touch closely. A weight stone for pressing down was put on the salted radish and the air tight bag was closed, deaerated and filled with nitrogen gas. The salted radish was stored at room temperature. Changes in pH, the amounts of alcohol and organic acids, and microbial flora in the liquid part during storage were investigated. The salted radish was stored safely from Dec. 3rd to next Jul. 6th (215 days). About 2% alcohol was produced in the liquid part at the final stage. Formation of lactic acid was depressed. After 215 days, malic acid was found over one half of that in first stage. Yeasts and lactic acid bacteria coexisted constantly throughout the storage.
