Changes in Microbiota Population during Fermentation ofNarezushias Revealed by Pyrosequencing Analysis

Pyrosequencing Analysis of Microbiota inKaburazushi, a Traditional Medieval Sushi in Japan

“…3) Similarly, recently we performed 454-pyrosequencing of the 16S rDNA sequences of narezushi microbiota and found a predominance of variable LAB species. 4,5) However, while ancient narezushi sushi has been extensively researched, the microbiota of medieval sushi cuisine such as kaburazushi have yet to be reported. In this study, we analyzed the microbiota of kaburazushi in detail using the 16S rDNA-based pyrosequencing approach.…”

Understanding the bacterial communities of hard cheese with blowing defect

“…The new methodologies based on 16S rDNA amplification together with Next-Generation Sequencing technology (NGS) have the advantage to determine, with a high resolution power, the bacterial communities present in food environments: published examples include cheese (De Filippis et al, 2014;Ercolini et al, 2012;Masoud et al, 2011Masoud et al, , 2012, seafood (Kiyohara et al, 2012;Koyanagi et al, 2011;Roh et al, 2010) and dry fermented sausages (Połka et al, 2015). The recent development in Illumina technology, coupled with multiplexing approaches, allows analysing up two 16S rRNA hypervariable regions in thousands sequences per sample, an approach that was shown to gain an almost complete coverage of the bacterial communities of fermented foods, with correct taxonomical assignment at the species level for more than 95% of the analysed reads (Połka et al, 2015).…”

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

“…17) Among NGS technologies, pyrosequencing technology has been instrumental in metagenomic analysis of the microbial communities from environmental samples. 14,[18][19][20][21] In line with this, many studies regarding the microbial community analysis of traditional Korean foods also implemented pyrosequencing technologies. 3,5,6,12,13,15,22,23) In the present study, we executed pyrosequencingbased metagenomic analysis of the bacterial community resident in gajami-sikhae.…”