Art

J-GLOBAL ID：200902115641525433   Reference number：99A0772638

Production of Organic Acids by Bacteria during the Fermentation of Squid Shiokara.

イカ塩辛熟成中の微生物による有機酸の生成

Author (4)： FUJII T (Tokyo Univ. Fisheries, Tokyo, JPN) ,  WU Y-C (Tokyo Univ. Fisheries, Tokyo, JPN) ,  SUZUKI T (Tokyo Univ. Fisheries, Tokyo, JPN) ,  KIMURA B (Tokyo Univ. Fisheries, Tokyo, JPN)
Material： Fisheries Science  (FS)
Volume： 65  Issue： 4  Page： 671-672  Publication year： Aug. 1999 
JST Material Number： L2029A  ISSN： 0919-9268  CODEN： FSCIEH  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Decapodiformes ,...

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JST classification (1)： Animal aquatic foods  (FJ13020C)

Substance index (2)： Lactic acid ,  Acetic acid

Reference (9)：

• 1) T. Fujii, M. Matsubara, Y. Rob, and M. Okuzumi: Microbial contributions on ripening of squid shiokara. Nippon Suisan Gakkaishi, 60, 265-270 (1994).
• 2) T. Fujii: Studies on “Kusaya” -I, Comparison of composition of “Kusaya” brine at Niijima and Oshima Islands. Nippon Suisan Gakkaishi, 43, 517-521 (1977).
• 3) K. Mori, H. Shinano, and M. Akiba: The aerobic bacteria in the ripening process of “Ika-shiokara”. Nippon Suisan Gakkaishi, 45, 771-779 (1979).
• 4) M. Nishimura and H. Shinano: The effect of trimethylamine-N-oxide on microbial flora in “Ika-shiokara”. Nippon Suisan Gakkaishi, 57, 1141-1145 (1991).
• 5) K. Yamazaki, F. Kitamura, N. Inoue, and H. Shinano: Effect of squid liver on microflora of “Ika-shiokara”. Nippon Suisan Gakkaishi, 58, 1971-1976 (1992).

Terms in the title (4)： イカ塩辛 ,  熟成 ,  微生物 ,  有機酸