Swelling of Packaged Mamakari Fish in Vinegar by Lactic Acid Bacteria
The swelling phenomenon of packages containing Mamakari fish treated with vinegar seasoning was observed. Analysis of the swollen sample revealed lactic acid bacteria but not in a normal sample, and the isolate was identified as Lactobacillus brevis. The process of carbon dioxide gas production was...
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Veröffentlicht in: | Japanese Journal of Food Microbiology 2007/03/31, Vol.24(1), pp.39-43 |
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description | The swelling phenomenon of packages containing Mamakari fish treated with vinegar seasoning was observed. Analysis of the swollen sample revealed lactic acid bacteria but not in a normal sample, and the isolate was identified as Lactobacillus brevis. The process of carbon dioxide gas production was supposed by heterofermentation and glutamate decarboxylation. Growth of the isolate was inhibited additively in a mixed solution containing acetic acid, lactic acid and NaCl. Accordingly, it is shown that growth of the isolate causing swelling of the package was inhibited by vinegar seasoning containing appropriate organic acid contents. |
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J. Food Microbiol.</addtitle><description>The swelling phenomenon of packages containing Mamakari fish treated with vinegar seasoning was observed. Analysis of the swollen sample revealed lactic acid bacteria but not in a normal sample, and the isolate was identified as Lactobacillus brevis. The process of carbon dioxide gas production was supposed by heterofermentation and glutamate decarboxylation. Growth of the isolate was inhibited additively in a mixed solution containing acetic acid, lactic acid and NaCl. Accordingly, it is shown that growth of the isolate causing swelling of the package was inhibited by vinegar seasoning containing appropriate organic acid contents.</description><subject>Lactobacillus brevis</subject><subject>Organic acid</subject><subject>Sardinella zunasi</subject><subject>Swelling</subject><issn>1340-8267</issn><issn>1882-5982</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNo9kEFLAzEQhYMoWGov_oIcvWzNJtnd5CS1tCpUFCxew2wyadPubmvSIv33rlS8zHvwPoY3Q8htzsaFYuJ-k3w75nIs9AUZ5ErxrNCKX_ZeSJYpXlbXZJRSqBnTWhclEwMy-_jGpgndiu48fQe7hRU6-gotbCEGOg9pTUNHP0OHK4i0PtEF2EOwdGKDo4-9xxjghlx5aBKO_nRIlvPZcvqcLd6eXqaTRbZRmmfOqkIIAb5CripmuawKDzXoQjOH2ilZce-cZGWBQkqBQmuPyJkuXcnqSgzJ3XntPu6-jpgOpg3J9v2hw90xmbzM85IzoXmPPpzRTTr0J5l9DC3Ek4HYl2_Q_P7KcGny8xD6P7FriAY78QMs_GSs</recordid><startdate>20070331</startdate><enddate>20070331</enddate><creator>KONO, Isato</creator><general>Japanese Society of Food Microbiology</general><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>20070331</creationdate><title>Swelling of Packaged Mamakari Fish in Vinegar by Lactic Acid Bacteria</title><author>KONO, Isato</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-j892-dc85333af7e2870c2475faba9590de9d8472fdd4065e3443e399fee2096d60b73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>jpn</language><creationdate>2007</creationdate><topic>Lactobacillus brevis</topic><topic>Organic acid</topic><topic>Sardinella zunasi</topic><topic>Swelling</topic><toplevel>online_resources</toplevel><creatorcontrib>KONO, Isato</creatorcontrib><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Japanese Journal of Food Microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>KONO, Isato</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Swelling of Packaged Mamakari Fish in Vinegar by Lactic Acid Bacteria</atitle><jtitle>Japanese Journal of Food Microbiology</jtitle><addtitle>Jpn. J. Food Microbiol.</addtitle><date>2007-03-31</date><risdate>2007</risdate><volume>24</volume><issue>1</issue><spage>39</spage><epage>43</epage><pages>39-43</pages><issn>1340-8267</issn><eissn>1882-5982</eissn><abstract>The swelling phenomenon of packages containing Mamakari fish treated with vinegar seasoning was observed. Analysis of the swollen sample revealed lactic acid bacteria but not in a normal sample, and the isolate was identified as Lactobacillus brevis. The process of carbon dioxide gas production was supposed by heterofermentation and glutamate decarboxylation. Growth of the isolate was inhibited additively in a mixed solution containing acetic acid, lactic acid and NaCl. Accordingly, it is shown that growth of the isolate causing swelling of the package was inhibited by vinegar seasoning containing appropriate organic acid contents.</abstract><pub>Japanese Society of Food Microbiology</pub><doi>10.5803/jsfm.24.39</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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source | J-STAGE Free; EZB-FREE-00999 freely available EZB journals |
subjects | Lactobacillus brevis Organic acid Sardinella zunasi Swelling |
title | Swelling of Packaged Mamakari Fish in Vinegar by Lactic Acid Bacteria |
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