[Y1～17]ポスター（若手）

[Y-2, B-2] Effect of inoculation of halo-tolerant microorganisms and heat processing on chemical composition of fish sauce made from lizardfish during fermentation

*Masahiro Yuasa^1,2, Natsumi Karasuyama², Kazunori Koba², Tetsuhiro Matsuzawa² (1.Kobe University, 2.University of Nagasaki)

Keywords:Fish Sauce, Lizardfish, Halo-Tolerant Microorganisms, Heat Processing, pH, Volatile Basic Nitrogen, Formol Nitrogen