Sunki-pickles Prepared by Single Species of Lactic Acid Bacteria

Studies on the Japanese Pickles Sunki Part X

Abstract

Eight species of lactic acid bacteria had been isolated from "Sunki" by Ohki NAKAYAMA²⁾. In order to determine the most effective species of lactic adid bacteria for sunki-pickles, the most effective species of lactic acid bacteria for sunki-pickles, the author tried to prepare sunki-pickles by using each single species of different lactic acid bacteria as a starter. The following results were obtained by chemical analyses and sensory test of the experimental products: (1) The pickles prepared by single species of lactic acid bacteria as starters are all rich in the crude protein content. (2) The pickles prepared by B. coagulans as a starter showed the largest values both in the total amount of tasty amino acids, i.e. aspartic acid and glutamic acid, and in sensory test compared with other pickles. (3) The highest and the lowest lactic acid contents in pickling juice were observed in the preparations by L. buchneri and S. faecalis, respectively.