| 摘要 |
PURPOSE:To enable the long-term preservation of pickled UME (Japanese plum) having low salt content, by treating low-salt pickled UME with lactic bacteria. CONSTITUTION:Low-salt pickled UME is treated with lactic bacteria. The low- salt pickled UME used as the raw material is obtained either by washing the conventional pickled UME with water to lower the salt content or by pickling the UME using a low-salt pickling bed. The lactic bacteria are those belonging to Lactobacillus genus, Pediococcus genus, Streptococcus genus, Leuconostoc genus, etc. A sufficient preservation effect can be attained by adding the above lactic bacteria to the pickled UME and keeping at the proliferation temperature of the bacteria for several hours. Usually, it is preferable to incubate at 35- 55 deg.C for 2-10hr. The treatment of the pickled UME with the lactic bacteria can be carried out preferably, e.g. by spraying a mixture of the lactic bacteria and a saccharide substrate optionally in the form of aqueous suspension to the pickled UME. |
