Art

J-GLOBAL ID：200902254233472321   Reference number：09A1236136

Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan

日本,能登半島の伝統的なコメとともに発酵させた魚である”あじのすす”の微生物的,化学的性質

Author (8)： KUDA Takashi (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN) ,  TANIBE Reiko (Ishikawa Prefecture Fisheries Res. Center, Ishikawa, JPN) ,  MORI Mayumi (Ishikawa Prefecture Fisheries Res. Center, Ishikawa, JPN) ,  TAKE Harumi (Industrial Res. Inst. of Ishikawa, Ishikawa, JPN) ,  MICHIHATA Toshihide (Industrial Res. Inst. of Ishikawa, Ishikawa, JPN) ,  YANO Toshihiro (Ishikawa Prefectural Univ., Ishikawa, JPN) ,  TAKAHASHI Hajime (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN) ,  KIMURA Bon (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN)
Material： Fisheries Science  (Fish Sci)
Volume： 75  Issue： 6  Page： 1499-1506  Publication year： Nov. 2009 
JST Material Number： L2029A  ISSN： 0919-9268  Document type： Article
Article type： 原著論文  Country of issue： Germany, Federal Republic of (DEU)  Language： ENGLISH (EN)

Thesaurus term： *seafood processing ,  *aquatic food ,  *fermented food ,  *traditional food ,  *microflora ,  Trachurus japonicus ,  food analysis ,  food ingredient ,  organic acid ,  free amino acid ,  sodium chloride(dietary) ,  lactic acid bacteria ,  yeast
Semi thesaurus term： *Fish Products ,  Noto Peninsula ,  あじのすす

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Animal aquatic foods  (FJ13020C)

Reference (31)：

• ICHISHIMA, E. Invitation to fermented foods (Hakkou Shokuhin eno Shotai). 2004, 36-39
• FUJII, T. Shiokara-Kusaya-Katsuobushi. 1992, 71-90
• TANASUPAWT, S. Lactic acid bacteria found in fermented fish in Thailand. J Gen Appl Microbiol. 1998, 44, 193-200
• KUDA, T. Microflora in kaburazushi and daikonzushi made in Kanazawa, Japan. Nippon Suisan Gakkaishi. 1998, 64, 1053-1059
• KUDA, T. Microflora of fish nukazuke made in Ishikawa, Japan. Nippon Suisan Gakkaishi. 2001, 67, 296-301

Terms in the title (9)： 日本 ,  能登半島 ,  コメ ,  発酵 ,  魚 ,  あじ ,  すす ,  微生物 ,  化学的性質