Microflora of the commercial products of pickled vegetables with fish

Abstract

Microflora in three kinds of the commercial products of pickled vegetables with fish (Hakusai-nishinzuke, Nishinzuke, and Hasamizuke) were investigated. It was proved that those microflora consisted of 108-109 CFU/ml of lactic acid bacteria, 103 - 104 CFU / ml of gram-negative bacteria, 102-104 CFU/ml of yeasts, and 10-104 CFU/ml of molds. Lactic acid bacteria were Lactobacillus spp. and Leuconostoc spp. High levels of Lactobacillus spp. presented in all products tested, however the CFU counts of Leuconostoc spp. were varied among the products. Gram-negative bacteria were the family Enterobacteriaceae, Alcaligenes-Agrobactetrium spp. and Pseudomonas spp. Each microflora in products of the pickled vegetables with fish was consisted of a large number of lactic acid bacteria and smaller number of Gram-negative bacteria and yeasts than them, which was similar to those of Nishinzuke reported by KIKICHI et al.