HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
Peer-reviewed Journal Articles, etc >

サケいずしの化学的,微生物学的性状に及ぼすスターター微生物接種の影響

Files in This Item:
article133.pdf3.8 MBPDFView/Open
Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/53381

Title: サケいずしの化学的,微生物学的性状に及ぼすスターター微生物接種の影響
Other Titles: Effect of inoculation with starter cultures of yeast and lactic acid bacterium on the chemical and microbiological characteristics of salmon Izushi
Authors: 佐々木, 政則1 Browse this author
川合, 祐史2 Browse this author →KAKEN DB
吉水, 守3 Browse this author →KAKEN DB
信濃, 晴雄4 Browse this author →KAKEN DB
Authors(alt): Sasaki, Masanori1
Kawai, Yuji2
Yoshimizu, Mamoru3
Shinano, Haruo4
Keywords: Leuconostoc mesenteroides subsp. cremoris
Saccharomyces cerevisiae
サケいずし
熟成温度
スターター
微生物相
Issue Date: 15-Mar-2006
Publisher: 日本水産学会
Journal Title: 日本水産学会誌
Journal Title(alt): Bulletin of the Japanese Society of Scientific Fisheries
Volume: 72
Issue: 2
Start Page: 231
End Page: 238
Publisher DOI: 10.2331/suisan.72.231
Abstract: 熟成いずしの優勢種として分離した酵母Saccharomyces cerevisiae IZS-Sc1株と乳酸菌Leuconostoc mesenteroides subsp. cremoris IZS-Lmc1株をいずしの漬込み時に接種し,5,10,15および20℃で,積算温度280℃・dまで熟成させた。スターター接種によって,いずし熟成期間の短縮傾向が観察され,5℃区では製品いずしの酵母と乳酸菌数の93〜100%を接種菌が占め,官能的評価は高かった。しかしながら,10,15および20℃区の製品いずしではスターター非接種の場合と同様に酵母は検出されず,官能的には熟成過多となった。熟成温度別の製品いずしの化学的性状は,スターター非接種のものと類似していた。
Two microbial strains of yeast Saccharomyces cerevisiae IZS-Sc1 and lactic acid bacterium Leuconostoc mesenteroides subsp. cremoris IZS-Lmc1 were inoculated into salmon Izushi as starter cultures for ripening. The strains had previously been isolated from ripened Izushi at 5°C. After Izushi had been ripened for a cumulative temperature of 280°C•d at 5, 10, 15 and 20°C, investigation of chemical and microbiological characteristics and organoleptic observations were carried out for the ripened Izushi. Inoculation of starter cultures accelerated ripening of Izushi. In the 5°C-ripened Izushi, the inoculated species were dominant, occupying 93-100%, and an organoleptically higher evaluation was obtained. For the Izushi ripened at 10, 15 and 20°C, yeast was not detected as well as in those without inocula and a tendency toward excessive ripening was observed. The Effect of ripening temperature on the characteristics of Izushi samples inoculated with starter cultures was closely similar to the effect on those without inocula.
Rights: © 2006 公益社団法人日本水産学会
© 2006 The Japanese Society of Fisheries Science
Type: article
URI: http://hdl.handle.net/2115/53381
Appears in Collections:水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 吉水 守

Export metadata:

OAI-PMH ( junii2 , jpcoar )

MathJax is now OFF:


 

Feedback - Hokkaido University