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- Title
Bacterial community analysis in three types of the fermented seafood, jeotgal, produced in South Korea.
- Authors
Song, Eun-Ji; Lee, Eun-Sook; Park, So-Lim; Choi, Hak-Jong; Roh, Seong Woon; Nam, Young-Do
- Abstract
Jeotgal is a traditional Korean seafood fermented by indigenous microbes. The bacterial community in five myeolchi-jeot (Engraulis japonica), five meongge-jeot (Halocynthia roretzi), and six saeu-jeot (Acetes japonicas) produced in South Korea was analyzed by barcoded pyrosequencing targeting the V1/V2 hyper-variable regions of the 16S rRNA gene. All samples were dominated by the phyla Firmicutes, which represented 67.7% (SD = 27.2%) of the population. Tetragenococcus halophilus and Tetragenococcus muriaticus were the predominant species in myeolchi-jeot. The LABs, Lactobacillus sakei, Lactobacillus curvatus, and Weissella koreensis were the predominant species in meongge-jeot. In myeolchi-jeot and meongge-jeot, the bacterial communities within samples were consistent in their predominance, however each of saeu-jeot samples had inter-individual variety in the bacterial community leading to the difficulties of standardization for the commercial production of saeu-jeot. The results of this study will conclusively help to expand our basic knowledge of jeotgal and the related microorganisms involved in food fermentation.
- Subjects
MICROORGANISMS; ENGRAULIS; LACTOBACILLUS
- Publication
Bioscience, Biotechnology & Biochemistry, 2018, Vol 82, Issue 8, p1444
- ISSN
0916-8451
- Publication type
Article
- DOI
10.1080/09168451.2018.1469395