Document Detail

Comparison of the bacterial community structures of Ayu-narezushi produced by two different manufacturers.
MedLine Citation:
PMID:  20616434     Owner:  NLM     Status:  MEDLINE    
We analyzed and compared the bacterial communities in ayu-narezushi (narezushi made using the sweetfish) produced by two different manufacturers in Mie Prefecture, Japan, with the 16S ribosomal RNA gene clone library method. The bacterial diversity of ayu-narezushi 1 (Library 1) was higher than that of ayu-narezushi 2 (Library 2). The predominant lactic acid bacteria were Lactobacillus fuchuensis, Lactococcus piscium, and Leuconostoc gelidum in Library 1 and Lactobacillus sakei in Library 2, suggesting that these species play important roles in the fermentation of the 2 samples of ayu-narezushi. The results of LIBSHUFF indicated a significant difference between 2 libraries (P = 0.001).
Hiroki Matsui; Eriko Saka; Yuka Isobe; Miyo Narita
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Biocontrol science     Volume:  15     ISSN:  1342-4815     ISO Abbreviation:  Biocontrol Sci     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-07-09     Completed Date:  2010-08-10     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9712121     Medline TA:  Biocontrol Sci     Country:  Japan    
Other Details:
Languages:  eng     Pagination:  63-8     Citation Subset:  IM    
Graduate School of Bioresources, Mie University, Tsu, Mie, Japan.
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MeSH Terms
Bacteria / classification,  genetics,  isolation & purification*
Fish Products / microbiology*
Gene Library
Lactobacillus / genetics,  isolation & purification
Lactococcus / genetics,  isolation & purification
RNA, Ribosomal, 16S / genetics
Reg. No./Substance:
0/RNA, Ribosomal, 16S

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