抄録
Many halophilic or halotolerant bacteria were isolated from various kinds of “Shiokara” and 18 sp ?? cies were identified as listed in Table 1. Some strains of halophilic group are shown in Table 2, being identified from the results of their growth-test in high salt media.
On the basis of some inoculation-tests the author concluded that Micrococcus is mainly responsible for the ripening of “Shiokara”, and halophilic Vibrio and Achromobacter are the promoters of spoilage, whereas Bacillus plays no important role in the ripening process.
