Microbial characterization of the Japanese traditional pickle senmaizuke produced by two different manufacturing processes.

ABSTRACT: Senmaizuke, a traditional turnip pickle, prepared in Kyoto, Japan, is produced via two types of manufacturing processes: with and without vinegar for fermentation. The aim of this study was to reveal the microbial community and growth behavior in the products and manufacturing processes of two types of senmaizuke. Microbial growth analysis of commercial senmaizuke products showed that both types harbored 10²-10⁸ colony forming units (CFU)/g of lactic acid bacteria (LAB) and 10²-10⁴ of yeast. The fermented-type products showed successive growth of LAB during the pickling and ripening processes, whereas LAB in vinegar-type products showed growth only at the preliminary pickling step before vinegar addition; however, the bacteria were viable at the

SUBMITTER: Iguchi H 

PROVIDER: S-EPMC8358362 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature