Changes in Microbiota Population during Fermentation of<i>Narezushi</i>as Revealed by Pyrosequencing Analysis
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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 Department of Food Science, Ishikawa Prefectural University
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- MATSUI Hiroshi
- 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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- KATSUYAMA Yoko
- Industrial Research Institute of Ishikawa
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- TSUJI Atsushi
- Industrial Research Institute of Ishikawa
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- MIYAMAE Hiroto
- Yanagida Syokusan Co., Ltd.
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- KONDO Tetsufumi
- Ishikawa Sunrise Industries Creation Organization
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- NAKAMURA Shizuo
- Industrial Research Institute of Ishikawa
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- KATAYAMA Takane
- Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University
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- KUMAGAI Hidehiko
- Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University
書誌事項
- タイトル別名
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- Changes in Microbiota Population during Fermentation of Narezushi as Revealed by Pyrosequencing Analysis
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抄録
Modern Japanese sushi is derived from an archetype, narezushi, which is made by the fermentation of salted fish with rice. Several studies have demonstrated that lactic acid bacteria are dominantly present in narezushi, but no studies have addressed how microbial composition changes during fermentation. In this study, we examined changes in the microbial population in aji (horse mackerel)-narezushi during fermentation by pyrosequencing the 16S ribosomal RNA gene (rDNA). Ribosomal Database Project Classifier analysis revealed that among the 53 genera present, the Lactobacillus population drastically increased during fermentation, while the populations of other bacteria remained unchanged. Basic Local Alignment Search Tool analysis revealed that L. plantarum and L. brevis were the major species. Comparison with other fermented food microbiota indicated high product-dependency of the bacterial composition, which might have been due to the starter-free fermentation process.
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 76 (1), 48-52, 2012
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390001206478444288
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- NII論文ID
- 10030398358
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- NII書誌ID
- AA10824164
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- COI
- 1:STN:280:DC%2BC387nvFSnuw%3D%3D
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 023407456
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- PubMed
- 22232244
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可