Bacterial communities in fish sauce mash using culture-dependent and -independent methods

• Fukui Youhei

  National Research Institute of Fisheries Science, Fisheries Research Agency

• Yoshida Mitsuhiro

  Institute of Biogeosciences, Japan Agency for Marine-Earth Science & Technology

• Shozen Kei-ichi

  Food Research Institute, Toyama Prefectural Agricultural, Forestry & Fisheries Research Center

• Funatsu Yasuhiro

  Department of Food Science, Faculty of Dairy Science, Rakuno Gakuen University

• Takano Takashi

  Umekama Co., Ltd.

• Oikawa Hiroshi

  National Research Institute of Fisheries and Environment of Inland Sea, Fisheries Research Agency

• Yano Yutaka

  National Salmon Resources Center, Fisheries Research Agency

• Satomi Masataka

  National Research Institute of Fisheries Science, Fisheries Research Agency

Abstract

In fish sauce production, microorganisms are associated with the fermentation process; however, the sequential changes in the bacterial communities have never been examined throughout the period of fermentation. In this study, we determined the bacterial floras in a fish sauce mash over 8 months, using three different culture media and 16S rRNA gene clone library analysis. During the first 4 weeks, viable counts of non-halophilic and halophilic bacteria decreased and were dominated by Staphylococcus species. Between 4 and 6 weeks, halophilic and highly halophilic bacterial counts markedly increased from 10⁷ to 10⁸ cfu/g, and the predominant species changed to Tetragenococcus halophilus. The occurrence of T. halophilus was associated with an increase of lactic acid and a reduction of pH values. In contrast, non-halophilic bacterial counts decreased to 10⁶ cfu/g by 6 weeks with Bacillus subtilis as the dominant isolate. Clone library analysis revealed that the dominant bacterial group also changed from Staphylococcus spp. to T. halophilus, and the changes were consistent with those of the floras of halophilic and highly halophilic isolates. This is the first report describing a combination approach of culture and clone library methods for the analysis of bacterial communities in fish sauce mash.

Journal

• The Journal of General and Applied Microbiology

  The Journal of General and Applied Microbiology 58 (4), 273-281, 2012

  Applied Microbiology, Molecular and Cellular Biosciences Research Foundation

Keywords

• bacterial community
• clone library
• culture-dependent method
• fish sauce
• <i>Staphylococcus</i> spp.
• <i>Tetragenococcus halophilus</i>

Details

• CRID: 1390001204145853952
• NII Article ID: 130004802222
• DOI: 10.2323/jgam.58.273
• COI: 1:CAS:528:DC%2BC38XhsVWrsr%2FN
• ISSN: 13498037
• ISSN: 00221260
• HANDLE: 10659/3443
• PubMed: 22990487
• Web Site: https://rakuno.repo.nii.ac.jp/records/1237
• Web Site: https://www.jstage.jst.go.jp/article/jgam/58/4/58_273/_pdf
• Text Lang: en
• Data Source:
  • JaLC
  • IRDB
  • Crossref
  • PubMed
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed