Microbial Changes in Salted and Fermented Shrimp at Different Salt Levels during Fermentation.
2000
Mok Chul-Kyoon | Lee Ju-Yeon Department of Food & Bioengineering, Kyungwon University, Sungnam (Korea Republic)
The microbial changes during the fermentation of salted and fermented shrimp at different salt levels (3~30%) were investigated to elucidate the effect of salt on the microflora of the fermented shrimp. During 22 weeks of fermentation, the numbers of total bacteria and yeasts of the fermented shrimp with 3, 8, 30% salt generally decreased with fermentation time, while those in the fermented shrimp of 18% salt increased. Halophilic bacteria were found only in the late stage of the fermentation at 18% salt. The greatest number of the halophilic yeasts was observed also at 18% salt level. The results indicated that 18% salt provided the most favorable environment for the microorganisms related to the shrimp fermentation.
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