title: Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage.
abstract: Kôso is a Japanese fermented beverage made with over 20 kinds of vegetables, mushrooms, and sugars. The changes in the bacterial population of kôso during fermentation at 25 °C over a period of 10 days were studied using 454 pyrosequencing of the 16S rRNA gene. The analysis detected 224 operational taxonomic units (OTUs) clustered from 8 DNA samples collected on days 0, 3, 7, and 10 from two fermentation batches. Proteobacteria were the dominant phylum in the starting community, but were replaced by Firmicutes within three days. Seventy-eight genera were identified from the 224 OTUs, in which Bifidobacterium, Leuconostoc, Lactococcus, and Lactobacillus dominated, accounting for over 96% of the total bacterial population after three days' fermentation. UniFrac-Principal Coordinate Analysis of longitudinal fermented samples revealed dramatic changes in the bacterial community in kôso, resulting in significantly low diversity at the end of fermentation as compared with the complex starting community.
authors: a Laboratory of Food Science and Technology, Department of Biotechnology and Environmental Chemistry , Kitami Institute of Technology , Kitami , Japan.
authors: Tai-Ying
authors: TY
authors: Chiou
authors: b Department of Computational Biology , Graduate School of Frontier Sciences, The University of Tokyo , Kashiwa , Japan.|c Department of Microbiology and Immunology , Keio University School of Medicine , Tokyo , Japan.
authors: Wataru
authors: W
authors: Suda
authors: b Department of Computational Biology , Graduate School of Frontier Sciences, The University of Tokyo , Kashiwa , Japan.
authors: Kenshiro
authors: K
authors: Oshima
authors: b Department of Computational Biology , Graduate School of Frontier Sciences, The University of Tokyo , Kashiwa , Japan.|d Cooperative Major in Advanced Health Science , Graduate School of Advanced Science and Engineering , Tokyo , Japan.
authors: Masahira
authors: M
authors: Hattori
authors: e ARSOA Research & Development Center, AOB Keioh Group Corporation , Hokuto , Japan.
authors: Tomoya
authors: T
authors: Takahashi
mesh_terms: D001419:Bacteria / Q000235:genetics / Q000378:metabolism*; D001628:Beverages / Q000382:microbiology*; D005285:Fermentation; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D014675:Vegetables / Q000378:metabolism*
chemical_list: D012336:RNA, Ribosomal, 16S
keywords: bacterial community; kôso; lactic acid bacteria; spontaneous fermentation; sugar-vegetable fermented beverage