A unique case in whichKimoto-style fermentation was completed withLeuconostocas the dominant genus without transitioning toLactobacillus

Ito, Kohei; Niwa, Ryo; Yamagishi, Yuta; Kobayashi, Ken; Tsuchida, Yuji; Hoshino, Genki; Nakagawa, Tomoyuki; Watanabe, Takashi

doi:10.1101/2022.09.05.505584

Cited by 6 publications

(19 citation statements)

References 47 publications

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“…We reported that Leuconostoc was dominant in the fermentation of Moto , and the switch of the predominant lactic acid bacteria from Leuconostoc to Lactobacillus was not observed in the fermentation process of this brewery (5). Several studies reported that Lactobacillus was detected in tanks (4,20)that can be directly in contact with raw materials and Moto .…”

Section: Discussionmentioning

confidence: 97%

“…All samples were collected in duplicate except for water. Samples shown as Moto are reported previously and utilized for comparison with the environmental samples in this study (5). The tools were utilized before the fermentation period of the fermentation starter, and only the tanks were in contact with the fermentation starter during fermentation.…”

Section: Methodsmentioning

confidence: 99%

“…We obtained sequence data from BioProject PRJDB13924 reported by the previous study (5). Shared ASVs in this study were defined as ASVs that were shared by more than 1% in both environmental and Moto samples.…”

Section: Methodsmentioning

confidence: 99%

“…All samples were collected in duplicate except for water. Samples shown as Moto are reported previously and utilized for comparison with the environmental samples in this study (5).…”

Section: Sample Collectionmentioning

confidence: 99%

“…Sequence data obtained in this study were confronted to those previously obtained (PRJDB13924) to detect ASVs present in both datasets (Ito et al 2022). Shared…”

Section: Calculation Of Shared Asvsmentioning

confidence: 99%

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A dark matter insakebrewing: Origin of microbes producing aKimoto-style fermentation starter

Ito¹,

Niwa

Kobayashi³

et al. 2022

Preprint

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In Kimoto-style fermentation, a fermentation starter is produced before the primary brewing process to stabilize fermentation. Nitrate-reducing bacteria, mainly derived from brewing water, produce nitrite, and the molecule proliferates lactic acid bacteria such as Leuconostoc spp. due to its characteristics of tolerance against low temperatures and fewer nutritional requirements. Later, Lactobacillus spp. is switched to the dominant genus, creating a weakly acidic condition to control wild yeasts and unexpected bacterial contamination. However, the sources of these microorganisms that play a pivotal role in Sake brewing have not yet been revealed. Thus, comprehensive elucidation of the microbiome is necessary. In this study, we performed 16S rRNA amplicon sequencing analysis after sampling from architectural surfaces, tools, and raw materials for making fermentation starters, including koji, and water in Tsuchida Sake brewery, Gunma, Japan. Amplicon sequence variants (ASVs) between the external environments and the fermentation starter were compared, and it was verified that the microorganisms in the external environments, such as built environments, tools, and raw materials in the sake brewery, were introduced into the fermentation starter. Furthermore, various adventitious microbes confirmed in the fermentation starter of early days and from the external environments were detected in a nonnegligible proportion in the starter, which may impact the sake' taste and flavor. These findings illuminate the uncharacterized microbial dark matter of sake brewing, the sources of microbes in Kimoto-style fermentation.

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Section: Discussionmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…All samples were collected in duplicate except for water. Samples shown as Moto are reported previously and utilized for comparison with the environmental samples in this study (5).…”

Section: Sample Collectionmentioning

confidence: 99%

“…Sequence data obtained in this study were confronted to those previously obtained (PRJDB13924) to detect ASVs present in both datasets (Ito et al 2022). Shared…”

Section: Calculation Of Shared Asvsmentioning

confidence: 99%

See 3 more Smart Citations

A dark matter insakebrewing: Origin of microbes producing aKimoto-style fermentation starter

Ito¹,

Niwa

Kobayashi³

et al. 2022

Preprint

Self Cite

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The similarities in microbial and chemical patterns of fermentation in two open environments were promoted by using 150-year-old Nukadoko as starters

Yamaguchi,

Imai,

Chen

et al. 2023

Preprint

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BackgroundNukadoko, a fermented rice bran employed in traditional Japanese pickling, uses lactic acid bacteria to ferment vegetables. Here, we report the microbiome and chemical data of a mixture of matured 150-year-oldnukadokoand commercially available rice bran placed in two open environments.ResultsAcross the two environments,Loigolactobacilluswas identified as the dominant microbial genera in the later stages of fermentation innukadoko. The period of increase in the relative abundance ofLoigolactobacilluscorrelated with a decrease in pH and ORP values. While the two environments showed a difference in the rate of change in microbial diversity, they shared the common process through whichLoigolactobacillusoutcompeted adventitious bacteria innukadoko, as indicated by the alpha and beta diversity index.ConclusionThus, the similarities in microbial and chemical data across two open environments during fermentation using starters indicate that starters contribute to the stability of fermentation in open environments.

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Bioinformatic evaluation of the potential oral-gut translocation of periodontal pathogens in patients with colorectal polyps

Takahashi,

Yamaguchi,

Sato

et al. 2024

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Objective: This study aimed to characterize the profiles of the oral and gut microbiota of patients with colorectal polyps using 16S rRNA gene sequencing and bioinformatic approaches. Background: Previous studies have shown microbial translocation from the oral cavity to the gut, implying pathogenic impacts on gastroesophageal disease, including colorectal cancer (CRC). However, its details remain unclear. Methods: Twenty patients scheduled for endoscopic colorectal polypectomy were enrolled in this study. Oral samples (saliva and subgingival dental plaque) and intestinal samples (feces and swab of intestinal mucosa) were collected during preoperative and 6–month–postoperative reassessment periods. After sequencing the V3–V4 region of the bacterial 16S rRNA gene, several bioinformatic analyses (bacterial composition, diversity, core microbiome, and shared ASV) were performed on pre– and postoperative samples for each subject. Results: The bacterial composition was dominated by Bacteroides, Streptococcus, Fusobacterium, Veillonella, and Prevotella_7 in all four samples. Beta diversity analysis using weighted UniFrac distance distinctly segregated the samples between oral and intestinal environments in the principal coordinate analysis plot. Core microbiome analysis revealed that Streptococcus and Porphyromonas were dominantly shared in intra–oral environments. Additionally, alongside Streptococcus, periodontitis–related bacteria, such as Veillonella, Fusobacterium, Porphyromonas, Prevotella_7, Haemophilus, and Prevotella, were identified as shared genera between oral and intestinal environments. Finally, shared ASV analysis demonstrated that Streptococcus was shared in the oral and intestinal environments of most patients, while periodontal pathogens were shared in some patients. Conclusions: The core microbiome and shared ASV analyses revealed that several genes are shared between oral and intestinal environments in patients with colorectal polyps, indicating the oral–gut translocation of periodontitis–related bacteria. Further large–scale studies are needed to elucidate their involvement in CRC.

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A unique case in whichKimoto-style fermentation was completed withLeuconostocas the dominant genus without transitioning toLactobacillus

Cited by 6 publications

References 47 publications

A dark matter insakebrewing: Origin of microbes producing aKimoto-style fermentation starter

A dark matter insakebrewing: Origin of microbes producing aKimoto-style fermentation starter

The similarities in microbial and chemical patterns of fermentation in two open environments were promoted by using 150-year-old Nukadoko as starters

Bioinformatic evaluation of the potential oral-gut translocation of periodontal pathogens in patients with colorectal polyps

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