Changes in chemical components and microflora of lactic acid bacteria in Ayu-narezushi fermented with and without rice Koji
2020
Nomura, K. (Toyama Prefectural Agricultural Forestry and Fisheries Research Center, Namerikawa, Toyama (Japan). Fisheries Research Institute) | Tago, Y. | Nakamura, T.
Ayu-narezushi is a traditional dish from Toyama, Japan that is produced by the fermentation of ayu (Plecoglossus altivelis) with rice-koji. The chemical and microbiological characteristics of ayu-narezushi made with and without koji were investigated to elucidate the effect of koji on fermentation. In both samples during fermentation, lactic acid and free amino acid content increased, and pH, carbohydrates and solid contents decreased. This tendency was more apparent in the samples fermented with koji. In both samples, the number of lactic acid bacteria increased during fermentation, especially in the samples prepared without koji. Throughout the fermentation period, the dominant lactic acid bacteria species in the samples prepared with koji was Lactobacillus sakei. The predominance of L. sakei in the samples prepared without koji gradually decreased during fermentation. It is suggested that the rice-koji used in this study contributed to both the formation of a stable microflora dominated by L. sakei and a pleasant flavor.
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