Pyrosequencing survey of the microbial diversity of ‘narezushi’, an archetype of modern Japanese sushi
Takashi Koyanagi, Masashi Kiyohara, Hiroshi Matsui, Keiko Yamamoto, Tetsufumi KONDO, Takane Katayama +1 more
Letters in Applied Microbiology
Abstract
This study provides an insight into the bacterial composition of fermented fish-based foods, which are consumed worldwide. Significant differences in the dominant species were observed between products, possibly because of the starter-free production process.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
narezushi has bacterial composition
“This study provides an insight into the bacterial composition of fermented fish-based foods, which are consumed worldwide.”
narezushi has bacterial composition
“This study provides an insight into the bacterial composition of fermented fish-based foods, which are consumed worldwide.”