Journal
BIOCONTROL SCIENCE
Volume 15, Issue 2, Pages 63-68Publisher
SOC ANTIBACTERIAL & ANTIFUNGAL AGENTS, JAPAN
DOI: 10.4265/bio.15.63
Keywords
Ayu-narezushi; Fermented food; Lactic acid bacteria; 16S rRNA gene clone library
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Funding
- Japan Society for the Promotion of Science [15500536]
- Grants-in-Aid for Scientific Research [15500536] Funding Source: KAKEN
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We analyzed and compared the bacterial communities in ayu-narezushi (narezushi made using the sweetfish) produced by two different manufacturers in Mie Prefecture, Japan, with the 16S ribosomal RNA gene clone library method. The bacterial diversity of ayu-narezushi 1 (Library 1) was higher than that of ayu-narezushi 2 (Library 2). The predominant lactic acid bacteria were Lactobacillus fuchuensis, Lactococcus piscium, and Leuconostoc gelidum in Library 1 and Lactobacillus sakei in Library 2, suggesting that these species play important roles In the fermentation of the 2 samples of ayu-narezushi. The results of LIBSHUFF indicated a significant difference between 2 libraries (P = 0.001).
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