Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria|RISS 상세보기

다국어 초록 (Multilingual Abstract)

This study measured the change of lactic acid bacteria during the ripening fermentation process of low salt fermented squid with no squid ink added. All study groups showed increase of Leuconostoc and rapid growth of total plate count at the beginning stage of ripening and the maximum microbial count showed at the optimum stage of ripening which gradually reduced after the optimum stage. It is believed that Lactobacillus occupied the major part of the total plate count after the optimum stage of the squid fermentation, and it was related to the quality after the optimized ripening stage. Streptococcus and Pediococcus were gradually increased until the optimum stage of the ripening, and then decreased rapidly. Yeasts were detected in the middle stage of the fermentation and rapid increase was shown after the last stage of the fermentation which suggests that yeasts participate in putrefaction of the low salt fermented squid. The change of lactic acid bacteria observed during the ripening fermentation of low salt fermented squid with squid ink added was that the total plate count increased until ripening middle stage but showed a tendency to slightly reduce after the middle stage. The length of time to reach the maximum value was longer than the no treatment groups. Among the lactic acid bacteria, Leuconostoc, Streptococcus and Pediococcus has increased until the middle stage of the ripening while Lactobacillus constantly increased to the end part of the ripening. Yeasts had no increasing in the early ripening stage, but after middle of the ripening, it started to increase. That kind of tendency was similar to the case of no treatment groups. However, the amount of lactic acid bacteria tended to be less than no treatment groups. The tendency of decreasing number of all bacteria in low salt fermented squid with squid ink added shows squid ink restricts the growth of all bacteria.

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참고문헌 (Reference)

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