Studies on kusaya part 1 antiseptic effects of kusaya brine
Kosuge, T.; Yokota, M.; Ohba, H.; Nagano, H.
Nippon Suisan Gakkaishi 44(10): 1141-1146
ISSN/ISBN: 0021-5392 Accession: 006508826
Kusaya, a local dried fish of Izu Island, Japan, is produced by steeping fish in Kusaya brine. Kusaya brine contains many kinds of bacteria, some of which are spoilage bacteria. But the brine can be kept for long periods without microbial spoilage. To elucidate the antiseptic effect of Kusaya brine, the bacteria in Kusaya brine were investigated. The presence of special bacteria in the brine which keep the so-called balance in micro-flora constant, is suggested. The balance was probably kept by the pH value and the salt concentration of Kusaya brine. The Kusaya brine used in this study had pH value of 8.5 and NaCl concentration of 6%. Under these conditions the growth of bacteria from fish-meat was inhibited to some extent. Seven strains of special bacteria were isolated in Kusaya brine. Five of them were rod-shaped (gram-negative) and the others were spiral-shaped (gram-negative). Of the isolated strains, A-2 strain, S-1 strain and S-3 strain played an important role in controlling the pH of Kusaya brine. S-3 strain in the old Kusaya brine was about 1/10 the size of that in the new brine.