Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor

Katsuya Fukami, Masataka Satomi, Yasuhiro Funatsu, Ken Ichi Kawasaki, Shugo Watabe

研究成果: ジャーナルへの寄稿記事

18 引用 (Scopus)

抄録

The two Staphylococcus strains that had been isolated from fish sauce mush (moromi) made from frigate mackerel in Japan and proved to improve fish sauce odor, were examined for their taxonomic positions. The sequence analysis based on 16S rRNA and rpoB showed that the two strains, R4Nu and R5G, had an identical sequence with sequence identities of 99.5% and 99.0% to the above two genes from the closest species of S. nepalensis, respectively. A DNA hybridization test of the two strains showed more than 80% DNA similarity with S. nepalensis, thus confirming the above-mentioned species identification. Polymerase chain reaction primers specific to the strain isolated from fish sauce mush were designed from rpoB and examined for the distribution of this species to various fish sauces made in Asian countries as well as to fish sauce starter (malt) made from soy beans and barley in Toyama Prefecture, Japan. The amplified DNA fragment bearing the S. nepalensis gene was detected in the enriched culture of the malt, although no positive reaction was shown with fish sauce samples. These results suggest that S. nepalensis indebted to improve fish sauce odor was originated from the fish sauce starter malt.

元の言語英語
ページ(範囲)916-923
ページ数8
ジャーナルFisheries science
70
発行部数5
DOI
出版物ステータス出版済み - 10 1 2004

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fish sauce
Staphylococcus
odor
odors
fish
malt
DNA
Japan
distribution
gene
mackerel
nucleic acid hybridization
barley
polymerase chain reaction
genes
sequence analysis
biogeography
ribosomal RNA
soybeans

All Science Journal Classification (ASJC) codes

  • Aquatic Science

これを引用

Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor. / Fukami, Katsuya; Satomi, Masataka; Funatsu, Yasuhiro; Kawasaki, Ken Ichi; Watabe, Shugo.

:: Fisheries science, 巻 70, 番号 5, 01.10.2004, p. 916-923.

研究成果: ジャーナルへの寄稿記事

Fukami, Katsuya ; Satomi, Masataka ; Funatsu, Yasuhiro ; Kawasaki, Ken Ichi ; Watabe, Shugo. / Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor. :: Fisheries science. 2004 ; 巻 70, 番号 5. pp. 916-923.
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abstract = "The two Staphylococcus strains that had been isolated from fish sauce mush (moromi) made from frigate mackerel in Japan and proved to improve fish sauce odor, were examined for their taxonomic positions. The sequence analysis based on 16S rRNA and rpoB showed that the two strains, R4Nu and R5G, had an identical sequence with sequence identities of 99.5{\%} and 99.0{\%} to the above two genes from the closest species of S. nepalensis, respectively. A DNA hybridization test of the two strains showed more than 80{\%} DNA similarity with S. nepalensis, thus confirming the above-mentioned species identification. Polymerase chain reaction primers specific to the strain isolated from fish sauce mush were designed from rpoB and examined for the distribution of this species to various fish sauces made in Asian countries as well as to fish sauce starter (malt) made from soy beans and barley in Toyama Prefecture, Japan. The amplified DNA fragment bearing the S. nepalensis gene was detected in the enriched culture of the malt, although no positive reaction was shown with fish sauce samples. These results suggest that S. nepalensis indebted to improve fish sauce odor was originated from the fish sauce starter malt.",
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