- 著者
-
Kazuya Kobayashi
Yuki Matsubara
Hiroaki Okuhara
Natsuka Takada
Masaki Oosaka
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- pp.FSTR-D-23-00029, (Released:2023-07-27)
We assessed the bacterial diversity in five Alaska pollock surimi samples using 16S rRNA sequencing to plan the pre-processing of fermenting surimi. The viable bacterial count of the surimi samples was approximately 104–105 cfu/g. Phylogenetic tree analysis revealed that the surimi bacterial profile was dominated by phylum Pseudomonadota, with the dominant genera being Pseudomonas and Psychrobacter. Only one strain of spore-producing bacteria was isolated from the five surimi samples. These results suggest that pasteurization before inoculation of bacterial starters was necessary for stable and hygienic fermentation of Alaska pollock surimi.