DRP008142
Narezushi-fermenting prokaryotes
Prokaryotic communities involved in Narezushi fermentation were examined with 16S rRNA gene amplicon analysis and isolation strategy.  Narezushi is a traditional Japanese fermented food and has varieties in fish sources and cooking methods in local communities. In this study, prokaryotic community dynamics of Saba (mackerel) Narezushi made in Wakayama Prefecture was analyzed.