Microbial Diversity in Kusaya Gravy

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Microbial population in kusaya gravy from Niijima Island was analyzed by grouping of functional characteristics and genetic identification from 16 S rRNA genes (16 S rDNA). Viable conunts in TSSY medium supplemented with 0.1% thioglycolate and 0.3% agar using the MPN method were determined as 1011/ml, which was the highest value compared with previous reports on kusaya gravy. Each of denitrifying, nitrate reducers, sulfate reducers and proteolytic bacteria were estimated as about 109/ml, and starch hydrolyzing and lactic acid producing bacteria were estimated as lessthan 103/ml. Viable counts on TSA medium, which were superior to BPG and B6P6G media, were 108 CFU/ml. The 16 S rDNA were amplified from kusaya gravy by PCR without cultivation of baceria, cloned, and sequenced. Sequence analysis of the cloned partial 16 S rDNA indicated that the major bacteria in kusaya gravy were Bacteroides-Cytophaga group bacteria, wall-less spirochaeta-like bacteria, unidentified bacteria, and so on. The results of genetic identification did not coincide with those of cultural methods; i.e., most of the above bacteria have not been isolated by plate methods so far, and Corynebacterium and Peptococcuceae which were representative organisms in the plate surface method under aerobic or anaerobic conditions, respectively, were not detected by the PCR method. These results indicated that there are diverse organisms which are unknown and unculturable in kusaya gravy.

収録刊行物

  • Fisheries science : FS  

    Fisheries science : FS 63(6), 1019-1023, 1997-12-01 

    公益社団法人 日本水産学会

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各種コード

  • NII論文ID(NAID)
    10004872675
  • NII書誌ID(NCID)
    AA10993718
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    09199268
  • NDL 記事登録ID
    4371635
  • NDL 雑誌分類
    ZR26(科学技術--農林水産--水産)
  • NDL 請求記号
    Z54-H592
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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