Comparison of the bacterial community structures of Ayu-narezushi produced by two different manufacturers.
We analyzed and compared the bacterial communities in ayu-narezushi (narezushi made using the sweetfish) produced by two different manufacturers in Mie Prefecture, Japan, with the 16S ribosomal RNA gene clone library method. The bacterial diversity of ayu-narezushi 1 (Library 1) was higher than that of ayu-narezushi 2 (Library 2). The predominant lactic acid bacteria were Lactobacillus fuchuensis, Lactococcus piscium, and Leuconostoc gelidum in Library 1 and Lactobacillus sakei in Library 2, suggesting that these species play important roles in the fermentation of the 2 samples of ayu-narezushi. The results of LIBSHUFF indicated a significant difference between 2 libraries (P = 0.001).
Matsui
Hiroki
H
Graduate School of Bioresources, Mie University, Tsu, Mie, Japan. matsui@bio.mie-u.ac.jp
Saka
Eriko
E
Isobe
Yuka
Y
Narita
Miyo
M
D000818:Animals; D001419:Bacteria / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D005285:Fermentation; D005396:Fish Products / Q000382:microbiology*; D015723:Gene Library; D007778:Lactobacillus / Q000235:genetics / Q000302:isolation & purification; D017045:Lactococcus / Q000235:genetics / Q000302:isolation & purification; D036441:Osmeriformes; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics
D012336:RNA, Ribosomal, 16S