Comparison of Microbiota Changes of the Upper and Lower Layer and Effect of Stirring in Fermented Rice Bran Bed

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  • Sugiura Shunsaku
    Research Institute of Pickles Function, Tokai Pickling Co., Ltd.
  • Ikeda Mika
    Research Institute of Pickles Function, Tokai Pickling Co., Ltd.
  • Nakamura Yuichi
    Research Institute of Pickles Function, Tokai Pickling Co., Ltd.
  • Mishima Riko
    Department of Bioscience and Biotechnology, Graduate School of Bioresources and Environmental Sciences, Kyushu University
  • Morishita Mika
    Research Institute of Pickles Function, Tokai Pickling Co., Ltd.
  • Nakayama Jiro
    Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University

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  • 発酵糠床における上下層の菌叢比較とかき混ぜの影響
  • ハッコウ ヌカドコ ニ オケル ジョウゲソウ ノ キンソウヒカク ト カキマゼ ノ エイキョウ

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<p>Nukadoko is comprised of complex microbiota. Considering that predominant species and microbiota are different, we compared the bacterial and fungal microbiota and metabolites in the upper and lower layers in nukadoko. Raw and roast nukadoko was fermented at 24℃ for 40 days, then mixing and pickling vegetables. In contrast, non-mixing nukadoko was prepared. The upper and lower layers of each nukadoko were sampled for analysis of microbiota by amplicon sequencing and organic and amino acids composition by HPLC. It showed that 60–80% of the observed species were common between the upper and lower layers of each nukadoko, and predominants were different between raw and roast nukadoko. Comparative analysis of the groups showed that lactobacilli were significantly populated in the upper layer of non-mixing roast nukadoko. Total organic and amino acids didn’t significantly differ between each layer of mixing nukadoko, whereas some metabolites, including lactate and glutamate, were significantly different in non-mixing nukadoko. Butyric acid bacterium was not found in any preparation. These results suggest that changes of microbiota and metabolites in nukadoko are greatly contributed by differences in bran types and managements, especially no mixing nukadoko causes increase in specific yeasts and localization of some lactobacilli in each layer.</p>

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