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Presence of antibiotic‐producing streptococci in squid sauce during shiokara fermentation
Author(s) -
Fujii T.,
Saito N.,
Ishitani T.,
Okuzumi M.
Publication year - 1992
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1992.tb00662.x
Subject(s) - bacteriology , fermentation , food science , biology , squid , microbiology and biotechnology , streptococcus , bacteria , ecology , genetics
The bacteriology of fresh and boiled squid sauce containing muscle has been studied. Bacterial numbers greatly increased only in the latter. Streptococcus spp. isolated from the fresh sauce showed anti‐microbial activities to nine authentic strains tested, but not to Bacillus spp. which predominate in the fermented sauce.