Microflora in Kaburazushi and Daikonzushi made in Kanazawa, Japan

Abstract

Microflora of Kaburazushi (fermented turnip and yellowtail with malted rice) and Daikonzushi (fermented radish and Pacific herring with malted rice), traditional fermented food in Kanazawa, Japan, were surveyed by a simple method using several selective media and non-selective media. In the case of the Kaburazushi or Daikonzushi made by four factories, predominant bacterial groups were lactic acid bacteria (lactobacilli and/or lactococci), however samples obtained from the different factories showed different numbers of lactic acid bacteria (104 to 108/g) and the numbers did not correlate with the concentration of lactic acid and the pH value. In the case of the homemade samples, the numbers of lactic acid bacteria increased to about 108/g in three days and correlated with the increase of lactic acid concentration and the lowering of pH value. The numbers of yeast decreased about from 105 to 102/g during seven to 14 days' fermentation. The numbers of halophilic bacteria and contaminants, such as bacilli and coliforms, were decreased with the fermentation. These results indicate that the character of the microflora and fermentation of some Kaburazusi and Daikonzushi made by factories differs from that of the homemade variety.