Changes in Microbiota Population during Fermentation of<i>Narezushi</i>as Revealed by Pyrosequencing Analysis
Masashi Kiyohara, Takashi Koyanagi, Hiroshi Matsui, Keiko Yamamoto, Harumi Take, Yoko Katsuyama +6 more
Bioscience Biotechnology and Biochemistry
Abstract
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.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
Lactobacillus population increase during fermentation of aji (horse mackerel)-narezushi
“Ribosomal Database Project Classifier analysis revealed that among the 53 genera present, the Lactobacillus population drastically increased during fermentation, while the populations of other bacteri...”
L. plantarum and L. brevis be major species in aji (horse mackerel)-narezushi fermentation
“Basic Local Alignment Search Tool analysis revealed that L. plantarum and L. brevis were the major species.”