| Changes in Microbiota Population during Fermentation of Narezushi as Revealed by Pyrosequencing Analysis. | |
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MedLine Citation:
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PMID: 22232244 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Modern Japanese sushi is derived from an archetype, narezushi, which is made by the fermentation of salted fish with rice. Several studies have demonstrated that lactic acid bacteria are dominantly present in narezushi, but no studies have addressed how microbial composition changes during fermentation. In this study, we examined changes in the microbial population in aji (horse mackerel)-narezushi during fermentation by pyrosequencing the 16S ribosomal RNA gene (rDNA). Ribosomal Database Project Classifier analysis revealed that among the 53 genera present, the Lactobacillus population drastically increased during fermentation, while the populations of other bacteria remained unchanged. Basic Local Alignment Search Tool analysis revealed that L. plantarum and L. brevis were the major species. Comparison with other fermented food microbiota indicated high product-dependency of the bacterial composition, which might have been due to the starter-free fermentation process. |
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Authors:
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Masashi Kiyohara; Takashi Koyanagi; Hiroshi Matsui; Keiko Yamamoto; Harumi Take; Yoko Katsuyama; Atsushi Tsuji; Hiroto Miyamae; Tetsufumi Kondo; Shizuo Nakamura; Takane Katayama; Hidehiko Kumagai |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-1-7 |
Journal Detail:
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Title: Bioscience, biotechnology, and biochemistry Volume: - ISSN: 1347-6947 ISO Abbreviation: - Publication Date: 2012 Jan |
Date Detail:
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Created Date: 2012-1-10 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9205717 Medline TA: Biosci Biotechnol Biochem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
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Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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