Composition and microbial flora of kusaya gravy of shikinejima and kozujima islands japan
Fujii, T.
Nippon Suisan Gakkaishi 46(10): 1241-1243
1980
ISSN/ISBN: 0021-5392 Accession: 005023069
The chemical and microbiological analyses of kusaya gravy were carried out on samples obtained from manufactures at Shikinejima (sample L) and Kozujima (sample NB) Islands. The compositions of the gravy L and NB were as follows, respectively: pH, 7.16 and 7.52; NaCl concentration, 5.49% and 5.14%; total nitrogen, 440.7 and 430.9 mg/100 ml; volatile basic nitrogen, 282.2 and 300.9 mg/100 ml; trimethylamine, 0.39 and 0.40 mg-N/100 ml; and viable bacterial counts, 1.3 .times. 108 and 1.5 .times. 108 cells/ml. The classification of bacteria at the genus level was performed on 26 strains from gravy L and 17 strains from gravy NB. The dominant flora of the gravy L were Corynebacterium (58%) followed by Moraxella and Pseudomonas; while the dominant flora of the gravy NB were Corynebacterium (35%), Pseudomonas (29%) and Spirillum (24%). These Corynebacterium formed very minute colonies on nutrient agar plate containing 2.5% NaCl. From the above results, the main characteristics of the gravy of Shikinejima and Kozujima Islands were thought to be similar with those of Niijima, Oshima and Miyakejima Islands.