Pyrosequencing Analysis of Microbiota in Kaburazushi, a Traditional Medieval Sushi in Japan

被引：34

作者：

Koyanagi, Takashi ^{[1
,2
]}

Nakagawa, Akira ^{[1
]}

Kiyohara, Masashi ^{[1
]}

Matsui, Hiroshi ^{[1
]}

Yamamoto, Keiko ^{[1
]}

Barla, Florin ^{[2
]}

Take, Harumi ^{[3
]}

Katsuyama, Yoko ^{[3
]}

Tsuji, Atsushi ^{[3
]}

Shijimaya, Masahisa ^{[4
]}

Nakamura, Shizuo ^{[3
]}

Minami, Hiromichi ^{[1
]}

Enomoto, Toshiki ^{[2
]}

Katayama, Takane ^{[1
]}

Kumagai, Hidehiko ^{[1
]}

机构：

[1] Ishikawa Prefectural Univ, Res Inst Bioresources & Biotechnol, Nonoichi, Ishikawa 9218836, Japan

[2] Ishikawa Prefectural Univ, Dept Food Sci, Nonoichi, Ishikawa 9218836, Japan

[3] Ind Res Inst Ishikawa, Kanazawa, Ishikawa 9208203, Japan

[4] Shijimaya Honpo Co Ltd, Kanazawa, Ishikawa 9218541, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2013年 / 77卷 / 10期

关键词：

kaburazushi; medieval sushi; 16S rDNA pyrosequencing; lactic acid bacteria; fermented food; LACTIC-ACID BACTERIA; RIBOSOMAL-RNA GENE; COMMUNITY ANALYSIS; STARTER CULTURES; VARIABLE REGIONS; FERMENTED FOODS; NAREZUSHI; IDENTIFICATION; DIVERSITY; KIMCHI;

D O I：

10.1271/bbb.130550

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

070307 [化学生物学]; 071010 [生物化学与分子生物学];

摘要：

The processing of archetypal Japanese sushi involves microbial fermentation. The traditional sushi kaburazushi, introduced in the middle ages, is made by fermenting salted yellow tail, salted turnip, and malted rice, and is distinguished from the ancient sushi narezushi, made from fish and boiled rice. In this study, we examined changes in the microbial population during kaburazushi fermentation by pyrosequencing the 16S ribosomal RNA genes (rDNA) of the organisms in the fermentation medium. Ribosomal Database Project Classifier analysis identified 31 genera, among which Lactobacillus drastically increased during fermentation (150-fold increment over 8 d), while the relative populations of the other gram-positive bacteria (Staphylococcus and Bacillus) decreased. Basic Local Alignment Search Tool analysis revealed the dominant species to be L. sakei. This organism constituted approximately 90% of Lactobacillus and 79% of total microbiota. The taxonomic diversity and species richness (assayed by Shannon-Weiner Index and Chao 1, respectively) were not significantly different between middle-ages kaburazushi and ancient narezushi. Both types were characterized by the preferential growth of Lactobacillales.

引用

页码：2125 / 2130

页数：6

共 27 条

[1]

Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures [J].