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Effects of the temperature and salt concentration on microbial populations during fermentation of "Nishinzuke".

[In Japanese. / En japonais.]

Author(s) : KIKUCHI M., NAKAJIMA K., ASANO K., TAKAO S.

Type of article: Article

Summary

Changes in microflora (lactic bacteria, lactobacillae, aerobic bacteria, negative Gram bacteria and yeast) during fermentation of Nishinzuke at 5 and 10 deg C for 35 days. At the beginning of fermentation, negative Gram bacteria are predominent. They are then inhibited because of the accumulation of lactic acid. The quality of Nishinzuke remains stable for 35 days at 5 deg C, but instable at 10 deg C.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1997-2968
  • Languages: Japanese
  • Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 2
  • Publication date: 1996

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