NIPPON SHOKUHIN KOGYO GAKKAISHI
Print ISSN : 0029-0394
Shelf-life of the Fermented Turnips
Studies on the Quality and Behavior of Microorganisms of Pickles (Part3)
MUTSUO AOKISHIGEO MIYAO
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1979 Volume 26 Issue 10 Pages 447-449

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Abstract

Changes of organic acids and bacterial flora in fermented turnips during preservation at 5-20°C were investigated to obtain the following results. 1) The composition of organic acids in the liquid part of fermented turnips were mainly lactic, acetic and succinic acid at the early stage of preservation. Thereafter, lactic and succinic acid decreased, whereas acetic acid increased during preservation. Furthermore, formic and butyric acid were detected. The shelf-life of fermented turnips was less than 10 days at 20°C, 10 days at 10°C and 100 days at 5°C storage temperature. 2) Though the lactic acid bacteria and yeasts were predominant on the early stage of preservation, putrefaction took place at the end of preservation with the rise of pH by the consumption of lactic acid.

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© Japanese Society for Food Science and Technology
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