TY - JOUR
T1 - Transition and regulation mechanism of bacterial biota in Kishu saba-narezushi (mackerel narezushi) during its fermentation step
AU - Doi, Ryohei
AU - Wu, Yunga
AU - Kawai, Yusuke
AU - Wang, Lun
AU - Zendo, Takeshi
AU - Nakamura, Kohei
AU - Suzuki, Tohru
AU - Shimada, Masaya
AU - Hayakawa, Takashi
AU - Nakagawa, Tomoyuki
N1 - Funding Information:
The authors thank Mrs. Junko Nakagawa who provided Kishu saba-narezushi samples to us. We are grateful to Ms. Aoi Uehara, Ms. Izumi Nomura, and Ms. Keiko Inaba for their skillful assistance. This research was funded in part by Mishima Kaiun Memorial Foundation to TN.
Publisher Copyright:
© 2021 The Society for Biotechnology, Japan
PY - 2021/12
Y1 - 2021/12
N2 - The transition of the bacterial biota of Kishu saba-narezushi (mackerel-narezushi) in the Hidaka region of Wakayama prefecture, Japan, was analyzed using amplicon sequencing based on the V3–V4 variable region of the 16S rRNA gene. In the non-fermented sample (0 day), the major genus with the highest abundance ratio was Staphylococcus. In the early stage (fermentation for 2 days), however, the genus Lactococcus became a dominant species, and in the later stage (fermentation for 5 days), the abundance ratio of the genus Lactobacillus increased significantly. Lactococcus lactis strains isolated from the narezushi samples had the ability to suppress the growth of not only Staphylococcus genera but also Lactobacillus. Moreover, the isolates produced a bacteriocin, which was identified as nisin Z. On the basis of these results, it is concluded that L. lactis plays an important role in preparing the fermentation conditions of Kishu saba-narezushi in the early stage by suppressing unwanted microorganisms using lactic acid and nisin Z.
AB - The transition of the bacterial biota of Kishu saba-narezushi (mackerel-narezushi) in the Hidaka region of Wakayama prefecture, Japan, was analyzed using amplicon sequencing based on the V3–V4 variable region of the 16S rRNA gene. In the non-fermented sample (0 day), the major genus with the highest abundance ratio was Staphylococcus. In the early stage (fermentation for 2 days), however, the genus Lactococcus became a dominant species, and in the later stage (fermentation for 5 days), the abundance ratio of the genus Lactobacillus increased significantly. Lactococcus lactis strains isolated from the narezushi samples had the ability to suppress the growth of not only Staphylococcus genera but also Lactobacillus. Moreover, the isolates produced a bacteriocin, which was identified as nisin Z. On the basis of these results, it is concluded that L. lactis plays an important role in preparing the fermentation conditions of Kishu saba-narezushi in the early stage by suppressing unwanted microorganisms using lactic acid and nisin Z.
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U2 - 10.1016/j.jbiosc.2021.09.002
DO - 10.1016/j.jbiosc.2021.09.002
M3 - Article
C2 - 34563462
AN - SCOPUS:85115644940
VL - 132
SP - 606
EP - 612
JO - Journal of Bioscience and Bioengineering
JF - Journal of Bioscience and Bioengineering
SN - 1389-1723
IS - 6
ER -