title: Bacterial communities in fish sauce mash using culture-dependent and -independent methods.
abstract: In fish sauce production, microorganisms are associated with the fermentation process; however, the sequential changes in the bacterial communities have never been examined throughout the period of fermentation. In this study, we determined the bacterial floras in a fish sauce mash over 8 months, using three different culture media and 16S rRNA gene clone library analysis. During the first 4 weeks, viable counts of non-halophilic and halophilic bacteria decreased and were dominated by Staphylococcus species. Between 4 and 6 weeks, halophilic and highly halophilic bacterial counts markedly increased from 10(7) to 10(8) cfu/g, and the predominant species changed to Tetragenococcus halophilus. The occurrence of T. halophilus was associated with an increase of lactic acid and a reduction of pH values. In contrast, non-halophilic bacterial counts decreased to 10(6) cfu/g by 6 weeks with Bacillus subtilis as the dominant isolate. Clone library analysis revealed that the dominant bacterial group also changed from Staphylococcus spp. to T. halophilus, and the changes were consistent with those of the floras of halophilic and highly halophilic isolates. This is the first report describing a combination approach of culture and clone library methods for the analysis of bacterial communities in fish sauce mash.
authors.affiliation: National Research Institute of Fisheries Science, Fisheries Research Agency, Yokohama 236-8648, Japan.
authors.forename: Youhei
authors.initials: Y
authors.lastname: Fukui
authors.forename: Mitsuhiro
authors.initials: M
authors.lastname: Yoshida
authors.forename: Kei-ichi
authors.initials: K
authors.lastname: Shozen
authors.forename: Yasuhiro
authors.initials: Y
authors.lastname: Funatsu
authors.forename: Takashi
authors.initials: T
authors.lastname: Takano
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Oikawa
authors.forename: Yutaka
authors.initials: Y
authors.lastname: Yano
authors.forename: Masataka
authors.initials: M
authors.lastname: Satomi
mesh_terms: D000818:Animals; D001419:Bacteria / Q000145:classification* / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification*; D058491:Bacterial Load; D058448:Biota; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D005285:Fermentation; D005399:Fishes / Q000382:microbiology*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D050296:Microbial Viability; D008969:Molecular Sequence Data; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D013997:Time Factors
chemical_list: D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid