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熟成いずしの優勢種として分離した酵母Saccharomyces cerevisiae IZS-Sc1株と乳酸菌Leuconostoc mesenteroides subsp. cremoris IZS-Lmc1株をいずしの漬込み時に接種し5,10,15および20℃で積算温度280℃・dまで熟成させた。スターター接種によっていずし熟成期間の短縮傾向が観察され5℃区では製品いずしの酵母と乳酸菌数の93〜100%を接種菌が占め官能的評価は高かった。しかしながら10,15および20℃区の製品いずしではスターター非接種の場合と同様に酵母は検出されず官能的には熟成過多となった。熟成温度別の製品いずしの化学的性状はスターター非接種のものと類似していた。　　Two microbial strains of yeast Saccharomyces cerevisiae IZS-Sc1 and lactic acid bacterium Leuconostoc mesenteroides subsp. cremoris IZS-Lmc1 were inoculated into salmon Izushi as starter cultures for ripening. The strains had previously been isolated from ripened Izushi at 5°C. After Izushi had been ripened for a cumulative temperature of 280°C•d at 5, 10, 15 and 20°C, investigation of chemical and microbiological characteristics and organoleptic observations were carried out for the ripened Izushi. Inoculation of starter cultures accelerated ripening of Izushi. In the 5°C-ripened Izushi, the inoculated species were dominant, occupying 93-100%, and an organoleptically higher evaluation was obtained. For the Izushi ripened at 10, 15 and 20°C, yeast was not detected as well as in those without inocula and a tendency toward excessive ripening was observed. The Effect of ripening temperature on the characteristics of Izushi samples inoculated with starter cultures was closely similar to the effect on those without inocula

nihon suisan gakkaishi/nippon suisan gakkaishi

Effect of inoculation with starter cultures of yeast and lactic acid bacterium on the chemical and microbiological characteristics of salmon &lt;i&gt;Izushi&lt;/i&gt;