Pyrosequencing-based analysis of the bacterial community during fermentation of Alaska pollock sikhae: traditional Korean seafood.
We analyzed the bacterial community of Alaska pollock sikhae, a traditional Korean food made by natural fermentation with Alaska pollock, utilizing pyrosequencing. We fermented the Alaska pollock sikhae at two different temperatures (10°C and 20°C). Before fermentations, the bacterial community was varied. After fermentations, however, Lactobacillus sakei became dominant. The Alaska pollock sikhae sample before fermentations contained only 2% L. sakei, but the sample on day 6 of fermentation at 10°C comprised 74% L. sakei (90% at 20°C). In addition, we observed a reduction in the composition of unpreferred bacterial species for foods after fermentation. The composition of unpreferred bacterial species was more than 30% of total reads in samples before fermentation and decreased to less than 0.2% after fermentation. This result suggested that the fermentation of Alaska pollock sikhae can be beneficial for food safety. Alaska pollock sikhae might be a favorable habitat for L. sakei. Our study is the first report illustrating the alteration of the bacterial community of Alaska pollock sikhae during fermentation utilizing pyrosequencing analysis.
Fermentation Research Center, Korea Food Research Institute.
Hyo
H
Jin Kim
Min-Jeong
MJ
Kim
Timothy
T
Lee Turner
Myung-Ki
MK
Lee
D001419:Bacteria / Q000145:classification* / Q000235:genetics*; D058448:Biota; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D005285:Fermentation; D007723:Korea; D007778:Lactobacillus; D008969:Molecular Sequence Data; D017747:Seafood / Q000382:microbiology*; D017422:Sequence Analysis, DNA; D013696:Temperature
D004269:DNA, Bacterial