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- Title
PCR-DGGE analysis of bacterial communities in funazushi, fermented crucian carp with rice, during fermentation.
- Authors
Fujii, Tateo; Watanabe, Shoko; Horikoshi, Masako; Takahashi, Hajime; Kimura, Bon
- Abstract
Funazushi (fermented Crucian Carp with rice) is a fermented fish product found only around Lake Biwa in Shiga Prefecture, Japan. It is characterized by a unique cheese-like flavor and characteristic sour taste. We analyzed the changes in the microbial community during funazushi fermentation by denaturing gradient gel electrophoresis of PCR-amplified 16S rDNA fragments (PCR-DGGE) and by plate counts. The plate counts showed that lactic acid bacteria reached 8.0 log CFU/g within 7 days of fermentation initiation before decreasing slowly to 4.0 log CFU/g during the remainder of 1-year study period. PCR-DGGE revealed that the dominant bacteria in the initial (days 14 and 30) and latter (days 90, 180, and 360) periods of fermentation were Lactobacillus plantarum and L. acetotolerans. This is the first identification of L. acetotolerans in funazushi as traditional cultivation techniques have not been sufficiently sensitive. This is the first report of PCR-DGGE being used to assess the microbial community in funazushi. This technique was also found to be effective in profiling microbial diversity.
- Subjects
JAPAN; CRUCIAN carp; FERMENTATION; LACTIC acid bacteria genetics; LACTOBACILLUS plantarum
- Publication
Fisheries Science, 2011, Vol 77, Issue 1, p151
- ISSN
0919-9268
- Publication type
Article
- DOI
10.1007/s12562-010-0306-7