The microbial distribution and its predominant lactic acid bacterial flora in traditional fermented sushi

The following results were obtained when we investigated the viable bacterial count, lactic acid bacteria gram-negative and yeast count in traditional Japanese fermented sushi, conducted a microbiological study of microbiota. For nine types pH was 3.62±0.01 to 4.75±0.02 salt concentration 1.57±0.06 5.90±0.12%. between 4.61±0.11 8.86±0.06 log CFU/g 5.89±0.02 8.99±0.05 CFU/g. ranged below detection limit 4.59±0.11 CFU/g, 6.80±0.01 Although predominant flora detected sushi genus Lactobacillus, characteristic microflora present depending upon different raw ingredients states fermentation. findings this show that consists under conditions fermentation, creating for each food item.