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Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan

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  • Food Science and Technology
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Abstract

Aji-no-susu is a Japanese fermented fish product prepared from salted horse mackerel Trachurus japonicus, and cooked rice. We studied the organic acid and free amino acid contents and microflora in 12 aji-no-susu products to clarify their features as a lactic-acid-fermented food. Salinity of the samples was approximately 7.0% (rice portion) and 6.0% (fish portion) (w/w). Water activity was approximately 0.9, and pH was approximately 4.4 and lower. In the rice portions, lactic acid content was very high (57 mg/g sample). The predominant amino acids were alanine (2.3 mg/g rice portion) and lysine (2.1 mg/g). In the case of long-fermented (4 and 12 months) aji-no-susu, a high content of gamma-aminobutyric acid (GABA, 1.5 and 1.4 mg/g) was detected. Total viable counts in rice and fish portions were 7.7 and 7.4 log colony-forming units (cfu)/g, respectively. The number of lactobacilli in the rice and fish portions was 7.3 and 7.1 log cfu/g, respectively. Yeasts were detected in eight samples. Furthermore, acid-tolerant lactic acid bacteria (LAB) (Lactobacillus plantarum), GABA-producing LAB (Lactobacillus sp.), and halophilic or halo-tolerant yeast (Debaryomyces hansenii) were isolated and identified. Results in this study indicate that aji-no-susu is a typical traditional lactic-acid-fermented fish product.

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Acknowledgments

A part of this work was supported by a grant from Ishikawa Prefectural University for “Contribution for Ishikawa Region 2006–2007.”

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Authors and Affiliations

  1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, 108-8477, Japan

    Takashi Kuda, Hajime Takahashi & Bon Kimura

  2. Ishikawa Prefecture Fisheries Research Center, Noto, Ishikawa, 927-0435, Japan

    Reiko Tanibe & Mayumi Mori

  3. Chemistry and Food Department, Industrial Research Institute of Ishikawa, Kanazawa, Ishikawa, 920-8203, Japan

    Harumi Take & Toshihide Michihata

  4. Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa, 921-8836, Japan

    Toshihiro Yano

Authors
  1. Takashi Kuda
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  2. Reiko Tanibe
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  3. Mayumi Mori
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  4. Harumi Take
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  5. Toshihide Michihata
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  6. Toshihiro Yano
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  7. Hajime Takahashi
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  8. Bon Kimura
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Correspondence to Takashi Kuda.

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Kuda, T., Tanibe, R., Mori, M. et al. Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan. Fish Sci 75, 1499–1506 (2009). https://doi.org/10.1007/s12562-009-0175-0

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  • DOI: https://doi.org/10.1007/s12562-009-0175-0

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