Changes in microbiota population during fermentation of narezushi as revealed by pyrosequencing analysis.
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.
Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University, Nonoichi, Ishikawa, Japan.
Masashi
M
Kiyohara
Takashi
T
Koyanagi
Hiroshi
H
Matsui
Keiko
K
Yamamoto
Harumi
H
Take
Yoko
Y
Katsuyama
Atsushi
A
Tsuji
Hiroto
H
Miyamae
Tetsufumi
T
Kondo
Shizuo
S
Nakamura
Takane
T
Katayama
Hidehiko
H
Kumagai
D000818:Animals; D001419:Bacteria / Q000235:genetics* / Q000302:isolation & purification / Q000378:metabolism; D005285:Fermentation; D005399:Fishes; D005511:Food Handling; D005516:Food Microbiology; D019344:Lactic Acid / Q000378:metabolism; D054892:Metagenome / Q000235:genetics*; D012275:Oryza; D017421:Sequence Analysis
D019344:Lactic Acid