Pyrosequencing Analysis of Microbiota in Kaburazushi, a Traditional Medieval Sushi in Japan
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概要
- 論文の詳細を見る
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.
- 公益社団法人 日本農芸化学会の論文
著者
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Katayama Takane
Research Institute for Bioresource and Biotechnology, Ishikawa Prefectural University
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Kumagai Hidehiko
Research Institute For Bioresources And Biotechnology Ishikawa Prefectural University
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Koyanagi Takashi
Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University
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Barla Florin
Department of Applied Biological Chemistry, Graduate School of Life and Environmental Sciences, Osak
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Nakamura Shizuo
Industrial Research Institute of Ishikawa
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Enomoto Toshiki
Department Of Agricultural Chemistry University Of Osaka Prefecture
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Minami Hiromichi
Research Institute For Bioresources And Biotechnology Ishikawa Prefectural University
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Matsui Hiroshi
Research Institute For Scientific Measurements
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Nakagawa Akira
Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University
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YAMAMOTO Keiko
Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University
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TAKE Harumi
Industrial Research Institute of Ishikawa
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TSUJI Atsushi
Industrial Research Institute of Ishikawa
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Katsuyama Yoko
Industrial Res. Inst. Of Ishikawa
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Kiyohara Masashi
Research Institute For Bioresources And Biotechnology Ishikawa Prefectural University
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Koyanagi Takashi
Research Institute For Bioresources And Biotechnology Ishikawa Prefectural University
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SHIJIMAYA Masahisa
Shijimaya Honpo Co., Ltd.
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BARLA Florin
Department of Food Science, Ishikawa Prefectural University
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