Production of organic acids by bacteria during the fermentation of squid Shiokara

Fisheries Science

Volumn 65, Issue 4, 1999, Pages 671-672

  Fujii, Tateo ^a   Wu, Yu Ching ^a   Suzuki, Taku ^a   Kimura, Bon ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Acetic acid; Lactic acid; Organic acid; Shiokara; Squid

Indexed keywords

EID: 18644364484     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.65.671     Document Type: Article

References (4)

1. T. Fujii, M. Matsubara, Y. Itoh, and M. Okuzumi: Microbial contributions on ripening of squid shiokara. Nippon Suisan Gakkaishi, 60, 265-270 (1994).
2. T. Fujii: Studies on "Kusaya"-I, Comparison of composition of "Kusaya" brine at Niijima and Oshima Islands. Nippon Suisan Gakkaishi, 43, 517-521 (1977).
3. K. Mori, H. Shinano, and M. Akiba: The aerobic bacteria in the ripening process of "Ika-shiokara", Nippon Suisan Gakkaishi, 45, 771-779 (1979).
4. M. Nishimura and H. Shinano: The effect of trimethylamine-N-oxide on microbial flora in "Ika-shiokara". Nippon Suisan Gakkaishi, 57, 1141-1145 (1991).