Time series analysis of aerobic bacterial flora during Miso fermentation.
OBJECTIVE
This article reports a microbiological study of aerobic mesophilic bacteria that are present during the fermentation process of Miso.


RESULTS
Aerobic bacteria were enumerated and isolated from Miso during fermentation and divided into nine groups using traditional phenotypic tests. The strains were identified by biochemical analysis and 16S rRNA sequence analysis. They were identified as Bacillus subtilis, B. amyloliquefaciens, Kocuria kristinae, Staphylococcus gallinarum and S. kloosii. All strains were sensitive to the bacteriocins produced by the lactic acid bacteria isolated from Miso.


CONCLUSIONS
The dominant species among the undesirable species throughout the fermentation process were B. subtilis and B. amyloliquefaciens. It is suggested that bacteriocin-producing lactic acid bacteria are effective in the growth prevention of aerobic bacteria in Miso.


CONCLUSIONS
This study has provided useful information for controlling of bacterial flora during Miso fermentation.
Onda
T
T
Food/Brewing Section, Yamanashi Industrial Technology Centre, Yamanashi, Japan. takumi@yitc.go.jp
Yanagida
F
F
Tsuji
M
M
Shinohara
T
T
Yokotsuka
K
K
D001407:Bacillus / Q000187:drug effects / Q000235:genetics / Q000302:isolation & purification; D001412:Bacillus subtilis / Q000187:drug effects / Q000235:genetics / Q000302:isolation & purification; D001420:Bacteria, Aerobic / Q000187:drug effects / Q000235:genetics / Q000302:isolation & purification*; D001430:Bacteriocins / Q000494:pharmacology; D015169:Colony Count, Microbial; D005285:Fermentation; D005516:Food Microbiology; D017045:Lactococcus; D008835:Micrococcaceae / Q000187:drug effects / Q000235:genetics / Q000302:isolation & purification; D012329:RNA, Bacterial / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000235:genetics
D001430:Bacteriocins; D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S