We performed experiments using dough in order to examine influence of boiling, preservation and vitamin B
1-enrichment on the bacterial counts of the noodle.
The dough contained about 10
4-10
5 of bacterias in one gram before the experiments. After boiling the most part of bacterias were sterilized, while few thermo-resistant bacterias remained and their counts were very uneven.
Experiments using dough enriched with various amounts of vitamin B
1 revealed that vitamin B
1 had no influence on bacterial growth during preservation.
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