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- W753881036 abstract "The changes of microflora during fermentation of low salted sardine were observed. The viable cell count in the low salt fermented sardine with salt showed lower than that of control ( salt) during the fermentation period and it was considered that the microbial growth was controlled by adding ethanol, sorbitol and lactic acid. Among 48 strains isolated, 7 genus of bacteria and 1 genus of yeast were identified during the fermentation of sardine. The changes of microflora also occurred during fermentation depending on the salt levels in the product. Brevibacterium, Pseudomonas, Flavobacterium and Baciilus were detected at early stage of fermentation and they disappeared after 50 days fermentation from the product with salt and Halobacterium, Micrococcus, Pediococcus and Torulopsis were isolated, whereas Brevibacterium, Micrococcus and Pediococcus were isolated from the product with salt." @default.
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- W753881036 date "1983-01-01" @default.
- W753881036 modified "2023-09-26" @default.
- W753881036 title "Studios on the Processing of Low Salt Fermented Sea Foods 3. Changes of Microflora during Fermentation of Low Salted Sardine" @default.
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