Application of an Identification Method of Bacteria based on their Nucleotide Sequences to Analysis of Microflora in Food.

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  • 塩基配列に基づく細菌同定法の食品ミクロフローラ解析への応用
  • エンキ ハイレツ ニ モトズク サイキン ドウテイホウ ノ ショクヒン ミクロ

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Abstract

An identification method based on the nucleotide sequences of 16S ribosomal RNA (rRNA) gene was applied to the analysis of microflora in a food. We isolated bacteria from "Japanese pickles", "smoked salmon"and "seasoned pig bowels", and then analyzed about 300 bases of the 5'-terminal sequences of their rRNA genes. In the 35 sequences which were different each other being referred to a DNA data-base, each sequence showed a homology with that of the known species in an extent of 91 to 100%, in an average of 97.9%. In Japanese pickles of "Hasamizuke" which is moderately pickled, lactic acid bacteria were considered to occupy the majority of the microflora. On the other hand, in Japanese pickles of "Nozawanazuke", various species of bacteria were intermixed. In smoked salmon, bacteria belonging to Staphylococcus sp., Acinetobacter sp. and Flabobacterium sp. were detected. In seasoned bowels, 5 species including 2 species of bacteria inhabiting in animal's bowels were detected. When lactic acid bacteriawere searched in various pickles, species which is closely related to Leuconostoc cremoris or Lactobacillus sake were always isolated.

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