Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria

Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food,gajami-sikhae

“…Interestingly, W. hellinica, L. sakei, and L. graminis have been commonly isolated from jeotgal and kimchi, Korean fermented foods. 4,37) In the previous study concerning jeotgal, the pyrosequencing analysis of various jeotgal microbiota showed that Lactobacillus and Weissella were representative genera of the jeotgal bacterial community. 38) The16S rRNA gene clone library method showed L. sakei as the most dominant species among one of the bacterial communities of Ayu-narezushi, Japanese fermented seafood, from two different manufacturers.…”

“…For precise identification, 16S rRNA gene sequencing can be necessary. 4) In addition, many lactic acid bacteria also produce bacteriocin and lactic acid to compete with other bacterial species. 42) Therefore, the lactic acid bacteria may be predominant with bacteriocin and lactic acid among the bacterial community in the gajami-sikhae habitat.…”

“…In contrast to sikhae, jeotgal contains a high concentration of salt [generally 20-30% (w/w)]. [3][4][5][6] Gajami-sikhae is one of the most popular sikhae in Korea. Flat fish (Verasper variegates) is utilized for gajami-sikhae with the aforementioned ingredients.…”

“…7) Numerous studies concerning the alteration of microbial communities in traditional Korean foods have been conducted. 3,4,12,13) Although culture-based approaches and denaturing gradient gel electrophoresis (DGGE) of 16S rRNA genes have been employed to analyze the microbial communities, there are several limitations such as reproducibility, culturability of microbes, limited information, and a laborious process. 14,15) Recently, next-generation sequencing (NGS) technologies have had a huge impact on various genetic fields including ecological genetics.…”

Production of Anchovy and Mussel Pastes as Appetizer

“…In fermented fish product 95% of the yeasts as Zygosaccharo mycesrouxii was identified as well as lactic acid bacteria. Jeotgal or jeot, a traditional Korean salted and fermented food, is made by adding 20-30% (w/w) salt to various types of sea food worked by Guan et al [27]. Eleven genera were isolated from both jeotgal samples, including species in the genera Staphylococcus, Bacillus, Halomonas, and Kocuria, with Staphylococcus spp.…”