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

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 fermentat...

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Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2012-01, Vol.76 (1), p.48-52
Main Authors: KIYOHARA, Masashi, KOYANAGI, Takashi, MATSUI, Hiroshi, YAMAMOTO, Keiko, TAKE, Harumi, KATSUYAMA, Yoko, TSUJI, Atsushi, MIYAMAE, Hiroto, KONDO, Tetsufumi, NAKAMURA, Shizuo, KATAYAMA, Takane, KUMAGAI, Hidehiko
Format: Article
Language:English
Subjects:
16S rDNA
Animals
Bacteria - genetics
Bacteria - isolation & purification
Bacteria - metabolism
Biological and medical sciences
Biotechnology
Fermentation
Fishes
Food Handling
Food Microbiology
Fundamental and applied biological sciences. Psychology
lactic acid
Lactic Acid - metabolism
Metagenome - genetics
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
narezushi
Oryza
pyrosequencing
Sequence Analysis
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Summary: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.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.110424