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首页> 外文期刊>Food science and technology research >The Microflora of Modern Ika-kurozukuri, Salted Squid with Ink and Liver
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The Microflora of Modern Ika-kurozukuri, Salted Squid with Ink and Liver

机译：现代Ika-kurozukuri的微生物区系，墨汁和肝腌鱿鱼

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摘要

The traditional fermented food ika-kurozukuri, salted squid with ink and liver, is a noted product of Toyama prefecture. Compared with traditional ika-kurozukuri, the salt content of the modern type of product is considerably lower. The microflora of three commercial ika-kurozukuri was investigated using the 16S rDNA clone library method. Staphylococcus saprophyticus was dominant in one product, while Weissella paramesenteroides dominated in the other two products. During ripening at 10℃, the microflora of the modern ika-kurozukuri (6% NaCl content) was analyzed periodically. At the beginning of ripening, Sphingomonas sp. was in the majority. After 10 days of ripening, S. saprophyticus was dominant, and the microflora was stable up to 35 days. The S. saprophyticus strain isolated from ika-kurozukuri could grow at 10℃. These results suggested that the dominant bacterial species of modern ika-kurozukuri products are S. saprophyticus and W. paramesenteroides.
机译：传统的发酵食品ika-kurozukuri，墨汁和肝脏腌制的鱿鱼，是富山县的著名产品。与传统的ika-kurozukuri相比，现代产品的含盐量要低得多。使用16S rDNA克隆文库方法研究了三种商业ika-kurozukuri的菌群。腐生葡萄球菌在一种产品中占主导地位，而副鞭毛Weissella在其他两种产品中占主导地位。在10℃下成熟期间，定期分析现代ika-kurozukuri（6％NaCl含量）的微生物区系。在成熟开始时，鞘氨醇单胞菌属。占多数。成熟10天后，腐生链球菌占主导地位，而微生物区系稳定至35天。从ika-kurozukuri分离的腐生链球菌可以在10℃下生长。这些结果表明，现代ika-kurozukuri产品的主要细菌种类是腐生链球菌和副肠W.。

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