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SURVIVAL OF Vibrio parahaemolyticus IN KOREAN‐STYLE SALTED OYSTERS
Author(s) -
RO SOOKJA,
WOODBURN MARCY
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14383.x
Subject(s) - vibrio parahaemolyticus , oyster , fermentation , food science , salt (chemistry) , vibrio , seawater , vibrionaceae , biology , chemistry , microbiology and biotechnology , fishery , bacteria , ecology , genetics
The survival of Vibrio parahaemolyticus in salted oysters as prepared in Korea was studied with three levels of salt concentration: 3.0%, 6.8%, and 10.6% of the weight of the raw oysters. The products were held at 18 f 0.5°C. Small increases in numbers of V. parahaemolyricus (Japanese strain T‐3765‐l) occurred in 24 hr in products in which the culture had been injected into the oysters. Viable cells were below detectable limits at 7 days of storage for the samples with the lowest salt concentration and at 11 days for those with highest salt concentration. The lowest pH reached was 4.4 at 9 days. Fermentation was delayed with increasing salt concentration.