물엿 첨가에 의한 저염 오징어 젓갈의 유통기간 연장에 관한 연구 2. 물엿첨가 저염오징어 젓갈 저장 중의 미생물상의 변화

Studies on shelf-life extension of low salted squid-jeotkal using corn syrup 2. Change of the bacterial flora by the addition of corn syrup of low salted squid-jeotkal

In order to prolong the period of storage, corn syrup 25% was added in low salt fermented squid-jeotkal. During the storing periods of this squid-jeotkal at 5℃, 15℃ and 25℃, total viable bacteria, proteolytic bacteria and this genus according to the period of storage were investigated. The results were as follows. Viable bacteria in the adding section and control increased in number of 4.1×10⁴ and 8.1×10⁶ CFU/g in the period of 50 days of storage at 5℃, respectively. The adding section of 15℃ was 4.7×10⁶ CFU/g during storage of 55 days and control 1.2×10⁸ CFU/g in the course of 40 days. Viable bacteria at 25℃ was more increase than at 5℃ an 15℃. So viable bacteria of the adding section and control were each 3.6×10⁷ and 4.3×10⁸ CFU/g. Proteolytic bacteria increase slowly up to 50 days of storage at 5℃ and so viable bacteria was 3.6×10³ CFU/g in the adding section and 4.8×10⁴ CFU/g in the control. These were each 100 CFU/g in 40 days at 15℃ of control and in 30 day at 25℃ of the adding section. The isolated bacteria was only staphylococcus sp. in the adding section but bacillus sp. and pseudomonas sp. besides staphylococcus sp. appeared in control.