Comparison of the Bacterial Community Structures of Ayu-narezushi Produced by Two Different Manufacturers

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

“…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. 39) Matsui and coworkers also showed that samma-narezushi, another kind of Japanese fermented seafood, comprised 71.9% of L. sakei among the bacterial community. 40) Pyrosequencing analysis of microbiota in Kaburazushi, Japanese medieval sushi, demonstrated the dramatic increase of L. sakei species during fermentation.…”

Analysis of bacterial community structure in Saba-Narezushi (Narezushi of Mackerel) by 16S rRNA gene clone library

“…In the present study, Gram-negative rods such as H. alvei, Buttiauxella gaviniae, P. psychrophila, and S. baltica were also detected, suggesting that these organisms are minor but common constituents in saba-narezushi. In our previous result, uncultured LAB was detected in ayu-narezushi (Matsui et al 2010). Therefore, we have used culture-independent method rather than culturedependent method.…”

“…Chemical composition The chemical composition of sabanarezushi was analyzed to compare nutrient composition and degree of fermentation with different kinds of narezushi which have been previously reported (Matsui et al 2008(Matsui et al , 2010. In both fish meat and rice, the moisture content was more than 70%.…”

“…Our results showed that Lactobacillus sakei is the main organism involved in the fermentation of samma-narezushi. Furthermore, we have detected uncultured LAB in ayu narezushi by using the 16S rDNA clone library technique (Matsui et al 2010). Thus the advantage of the 16S rDNA clone library technique is obvious.…”

Changes in Microbiota Population during Fermentation ofNarezushias Revealed by Pyrosequencing Analysis

“…The microbial compositions of two other types of narezushi, samma (Cobolabis saira)-narezushi and ayu-narezushi, were also examined by a 16S rDNA clone library method, and LAB species were again found to be dominant among the bacterial flora, 4,5) but little is known about how the microbiota changes during fermentation. In this study, we evaluated time-dependent changes in bacterial diversity in aji-narezushi from the Noto Peninsula by pyrosequencing analysis of 16S rDNA.…”