Monitoring of the microbiota profile in nukadoko, a naturally fermented rice bran bed for pickling vegetables

Nukadoko is a fermented rice bran mash traditionally used for pickling vegetables in Japan. To date, the production of both homemade and commercial nukadoko depends on natural fermentation without using starter cultures. Here, we monitored chemical and microbiological changes in the initial batch fe...

Full description

Saved in:
Bibliographic Details
Published in:Journal of bioscience and bioengineering 2014-11, Vol.118 (5), p.520-525
Main Authors: Ono, Hiroshi, Nishio, Shoko, Tsurii, Jun, Kawamoto, Tetsuhiro, Sonomoto, Kenji, Nakayama, Jiro
Format: Article
Language:English
Subjects:
16S rRNA
Biological and medical sciences
Bioreactors
Biotechnology
Fermentation
Fermented rice bran
Food Microbiology
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Japan
Lactic Acid - metabolism
Lactic acid fermentation
Lactobacillales
Lactobacillus plantarum
Lactobacillus plantarum - genetics
Lactobacillus plantarum - growth & development
Lactobacillus plantarum - isolation & purification
Lactobacillus plantarum - metabolism
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
Microbiota
Microbiota - genetics
Nukadoko
Oryza - microbiology
Pyrotag sequencing
Sequence Analysis, DNA
Vegetables - metabolism
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Nukadoko is a fermented rice bran mash traditionally used for pickling vegetables in Japan. To date, the production of both homemade and commercial nukadoko depends on natural fermentation without using starter cultures. Here, we monitored chemical and microbiological changes in the initial batch fermentation of nukadoko. Nukadoko samples were prepared by spontaneous fermentation of four different brands of rice bran, and microbiome dynamics were analyzed for 2 months. In the first week, non-Lactobacillales lactic acid bacteria (LAB) species, which differed among the samples, grew proportionally to pH decrease and lactate increase. Thereafter, Lactobacillus plantarum started growing and consumed residual sugars, causing further lactate increase in nukadoko. Finally, microbial communities in all tested nukadoko samples were dominated by L. plantarum. Taken together, our results suggest that the mixture of the fast-growing LAB species and slow-growing L. plantarum may be used as a suitable starter culture to promote the initial fermentation of nukadoko.
ISSN:1389-1723
1347-4421
DOI:10.1016/j.jbiosc.2014.04.017