しょっつるの化学成分と微生物相
1984 年 50 巻 6 号 p. 1061-1066
詳細
1984 年 50 巻 6 号 p. 1061-1066
The chemical and microbiological analyses of shotturu (Japanese fish sauce) produced in Akita district were carried out. The composition of shotturu was as follows: pH 6.0, NaCl 27.5-27.8%, total mitrogen 644-735mg/100ml, volatile basic nitrogen 74.4-82.0mg/100ml, trimethylamine 8.4-12.4mg-N/100ml and acetic acid 19.3mg/100ml. Both aerobic and anaerobic viable cell counts in 2.5% NaCl-and 20% NaCl-medium were between the range of 2.3×103-3.6×105/ml. The dominant microbial flora were Vibrionaceae and Bacillus in 2.5% NaCl-medium, and the members of genus Halobacterium, Bacillus and unidentified cocci in 20% NaCl-medium.
