Bacterial community analysis in three types of the fermented seafood, jeotgal, produced in South Korea

Jeotgal is a traditional Korean seafood fermented by indigenous microbes. The bacterial community in five myeolchi-jeot (Engraulis japonica), five meongge-jeot (Halocynthia roretzi), and six saeu-jeot (Acetes japonicas) produced in South Korea was analyzed by barcoded pyrosequencing targeting the V1...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2018-08, Vol.82 (8), p.1444-1454
Main Authors: Song, Eun-Ji, Lee, Eun-Sook, Park, So-Lim, Choi, Hak-Jong, Roh, Seong Woon, Nam, Young-Do
Format: Article
Language:English
Subjects:
Bacteria - classification
Bacteria - genetics
bacterial community
Colony Count, Microbial
DNA Barcoding, Taxonomic
DNA, Bacterial - isolation & purification
Fermented Foods
fermented seafood
Food Microbiology
jeotgal
NGS
Republic of Korea
RNA, Ribosomal, 16S - genetics
Seafood - microbiology
Species Specificity
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Summary:Jeotgal is a traditional Korean seafood fermented by indigenous microbes. The bacterial community in five myeolchi-jeot (Engraulis japonica), five meongge-jeot (Halocynthia roretzi), and six saeu-jeot (Acetes japonicas) produced in South Korea was analyzed by barcoded pyrosequencing targeting the V1/V2 hyper-variable regions of the 16S rRNA gene. All samples were dominated by the phyla Firmicutes, which represented 67.7% (SD = 27.2%) of the population. Tetragenococcus halophilus and Tetragenococcus muriaticus were the predominant species in myeolchi-jeot. The LABs, Lactobacillus sakei, Lactobacillus curvatus, and Weissella koreensis were the predominant species in meongge-jeot. In myeolchi-jeot and meongge-jeot, the bacterial communities within samples were consistent in their predominance, however each of saeu-jeot samples had inter-individual variety in the bacterial community leading to the difficulties of standardization for the commercial production of saeu-jeot. The results of this study will conclusively help to expand our basic knowledge of jeotgal and the related microorganisms involved in food fermentation. Bacterial community analysis in three types of the Korean traditional fermented seafood, jeotgal.
ISSN:0916-8451
1347-6947
DOI:10.1080/09168451.2018.1469395