Diversity of the Bacterial Community Found in Sammanarezushi (Saury Narezushi Revealed by the 16S rRNA Gene Clone Library

Abstract

Narezushi is one of Japanese traditional foods and is made by fermenting salted fish meat and cooked rice together. In this study, the microbial diversity of samma-narezushi (narezushi using saury, Cobolabis saira) was analyzed by the 16S ribosomal RNA gene (rDNA) clone library. Randomly selected 89 clones were sequenced and phylogenetically analyzed. The sequences were classified into 12 operational taxonomy units (OTUs) at the 97% identity threshold.Most of the clones (89%) were lactic acid bacteria (LAB) and included Lactobacillus sakei, Leuconostoc gelidum, Lactococcus subsp. lads and L. pisium. The most predominant clone was L. sakei at 72% of the clones. The second most abundant clone was L. gelidum. These results suggest that L. sakei mainly contributes to the lactic acid fermentation process, taste and flavor of samma-narezushi.The present study showed that the culture independent method is useful for the microbial diversity analysis of narezushi.Key words: Narezushi/Fermented food/Lactic acid bacteria/Lactobacillus sakei/16S rDNA clone library.

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

“…Recently, we have published a microbial diversity analysis of samma-narezushi (narezushi of saury) by using the 16S rDNA clone library technique. We also demonstrated the usefulness of this technique in analyzing microbial diversity in narezushi (Matsui et al 2008). Our results showed that Lactobacillus sakei is the main organism involved in the fermentation of samma-narezushi.…”

“…The rice portion has a slightly higher lactic acid composition than fish meat. We have reported the chemical composition of narezushi in the meat of saury fish (samma-narezushi) (Matsui et al 2008). The nutrient composition of samma-narezushi was as follows: 19.7% protein, 3.9% lipid, and 3.5% carbohydrate in fish meat, and 2.5% protein, 0.1% lipid, and 18.1% carbohydrate in rice.…”

“…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%.…”

“…The 16S ribosomal RNA gene fragments were amplified by PCR with a set of universal primers (530f and 1392r) (Matsui et al 2008). PCR was performed using TaKaRa Ex Taq (TaKaRa, Otsu, Japan) with the PCR Thermal Cycler Dice TP600 (TaKaRa, Otsu, Japan).…”

“…Currently, narezushi is fermented from 5 d to 2 months in various regions of Japan. In Mie Prefecture, Japan, several narezushi of various kinds of fish, such as narezushi of samma (saury, Cololabis saira) (Matsui et al 2008), ayu (sweetfish, Plecoglossus altivelis altivelis), konoshiro (spotted sardine, Konosirus punctatus), and saba (mackerel, Scomber japonicus), are produced as ritual or celebratory foods. Since narezushi is empirically known to be an intestinal regulator, it is recognized as a functional food as well as culturally important food in the region where it is consumed.…”