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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Japanese Journal of Food Microbiology 2007/03/31, Vol.24(1), pp.39-43
1. Verfasser: KONO, Isato
Format: Artikel
Sprache:jpn
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 43
container_issue 1
container_start_page 39
container_title Japanese Journal of Food Microbiology
container_volume 24
creator KONO, Isato
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.
doi_str_mv 10.5803/jsfm.24.39
format Article
fullrecord <record><control><sourceid>proquest_jstag</sourceid><recordid>TN_cdi_proquest_miscellaneous_1611620392</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1611620392</sourcerecordid><originalsourceid>FETCH-LOGICAL-j892-dc85333af7e2870c2475faba9590de9d8472fdd4065e3443e399fee2096d60b73</originalsourceid><addsrcrecordid>eNo9kEFLAzEQhYMoWGov_oIcvWzNJtnd5CS1tCpUFCxew2wyadPubmvSIv33rlS8zHvwPoY3Q8htzsaFYuJ-k3w75nIs9AUZ5ErxrNCKX_ZeSJYpXlbXZJRSqBnTWhclEwMy-_jGpgndiu48fQe7hRU6-gotbCEGOg9pTUNHP0OHK4i0PtEF2EOwdGKDo4-9xxjghlx5aBKO_nRIlvPZcvqcLd6eXqaTRbZRmmfOqkIIAb5CripmuawKDzXoQjOH2ilZce-cZGWBQkqBQmuPyJkuXcnqSgzJ3XntPu6-jpgOpg3J9v2hw90xmbzM85IzoXmPPpzRTTr0J5l9DC3Ek4HYl2_Q_P7KcGny8xD6P7FriAY78QMs_GSs</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1611620392</pqid></control><display><type>article</type><title>Swelling of Packaged Mamakari Fish in Vinegar by Lactic Acid Bacteria</title><source>J-STAGE Free</source><source>EZB-FREE-00999 freely available EZB journals</source><creator>KONO, Isato</creator><creatorcontrib>KONO, Isato</creatorcontrib><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><identifier>ISSN: 1340-8267</identifier><identifier>EISSN: 1882-5982</identifier><identifier>DOI: 10.5803/jsfm.24.39</identifier><language>jpn</language><publisher>Japanese Society of Food Microbiology</publisher><subject>Lactobacillus brevis ; Organic acid ; Sardinella zunasi ; Swelling</subject><ispartof>Japanese Journal of Food Microbiology, 2007/03/31, Vol.24(1), pp.39-43</ispartof><rights>2007 Japanese Society of Food Microbiology</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,1883,27924,27925</link.rule.ids></links><search><creatorcontrib>KONO, Isato</creatorcontrib><title>Swelling of Packaged Mamakari Fish in Vinegar by Lactic Acid Bacteria</title><title>Japanese Journal of Food Microbiology</title><addtitle>Jpn. 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 &amp; Fisheries Abstracts (ASFA) 1: Biological Sciences &amp; Living Resources</collection><collection>Aquatic Science &amp; 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>
fulltext fulltext
identifier ISSN: 1340-8267
ispartof Japanese Journal of Food Microbiology, 2007/03/31, Vol.24(1), pp.39-43
issn 1340-8267
1882-5982
language jpn
recordid cdi_proquest_miscellaneous_1611620392
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
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-28T03%3A30%3A10IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_jstag&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Swelling%20of%20Packaged%20Mamakari%20Fish%20in%20Vinegar%20by%20Lactic%20Acid%20Bacteria&rft.jtitle=Japanese%20Journal%20of%20Food%20Microbiology&rft.au=KONO,%20Isato&rft.date=2007-03-31&rft.volume=24&rft.issue=1&rft.spage=39&rft.epage=43&rft.pages=39-43&rft.issn=1340-8267&rft.eissn=1882-5982&rft_id=info:doi/10.5803/jsfm.24.39&rft_dat=%3Cproquest_jstag%3E1611620392%3C/proquest_jstag%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1611620392&rft_id=info:pmid/&rfr_iscdi=true