Changes in Microbiota Population during Fermentation of<i>Narezushi</i>as Revealed by Pyrosequencing Analysis

• KIYOHARA Masashi

  Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University

• KOYANAGI Takashi

  Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University Department of Food Science, Ishikawa Prefectural University

• MATSUI Hiroshi

  Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University

• YAMAMOTO Keiko

  Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University

• TAKE Harumi

  Industrial Research Institute of Ishikawa

• KATSUYAMA Yoko

  Industrial Research Institute of Ishikawa

• TSUJI Atsushi

  Industrial Research Institute of Ishikawa

• MIYAMAE Hiroto

  Yanagida Syokusan Co., Ltd.

• KONDO Tetsufumi

  Ishikawa Sunrise Industries Creation Organization

• NAKAMURA Shizuo

  Industrial Research Institute of Ishikawa

• KATAYAMA Takane

  Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University

• KUMAGAI Hidehiko

  Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University

書誌事項

タイトル別名

• Changes in Microbiota Population during Fermentation of Narezushi as Revealed by Pyrosequencing Analysis

抄録

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.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 76 (1), 48-52, 2012

  公益社団法人 日本農芸化学会

キーワード

• <I>narezushi</I>
• pyrosequencing
• 16S rDNA
• lactic acid
• fermentation

詳細情報

• CRID: 1390001206478444288
• NII論文ID: 10030398358
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.110424
• COI: 1:STN:280:DC%2BC387nvFSnuw%3D%3D
• ISSN: 13476947
• ISSN: 09168451
• NDL書誌ID: 023407456
• PubMed: 22232244
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I023407456
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.110424
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可