腐敗したしょっつるの化学成分と微生物相

抄録

The chemical and microbiological analyses of putrid shotturu (fish sauce) were carried out in order to compare them with the normal products investigated in the preceeding article. The results were as follows: pH 6.2-6.3, NaCl 26.5-27.0%, total nitrogen 658-693mg/100ml, volatile basic nitrogen 89.1-95.2/100ml, trimethylamine 12.2-32.1mg-N/100ml. The volatile acids showed high values of 92.9mg/100ml for acetic acid and 25.8mg/100ml for n-butyric acid. The aerobic and anaerobic viable cell counts in 2.5% NaCl-and 20% NaCl-medium increased up to 5.8×10⁶-2.8×10⁷/ml, though the counts drastically changed during storage. The dominant microflora (aerobes) of putrid shotturu in 2.5% NaCl-medium were the bacteria of genus Streptococcus, and the one in 20% NaCl-medium were the members of Halobacterium, Micrococcus, Bacillus and unidentified cocci.