Bacterial communities in fish sauce mash using culture-dependent and-independent methods

The Journal of General and Applied Microbiology

Takashi Takano²  Kei-ichi Shozen⁶  Youhei Fukui⁷  Mitsuhiro Yoshida⁵  Masataka Satomi⁷  Hiroshi Oikawa³  Yasuhiro Funatsu⁴  Yutaka Yano¹ 

[1] National Salmon Resources Center, Fisheries Research Agency;Umekama Co., Ltd.;National Research Institute of Fisheries and Environment of Inland Sea, Fisheries Research Agency;Department of Food Science, Faculty of Dairy Science, Rakuno Gakuen University;Institute of Biogeosciences, Japan Agency for Marine-Earth Science & Technology;Food Research Institute, Toyama Prefectural Agricultural, Forestry & Fisheries Research Center;National Research Institute of Fisheries Science, Fisheries Research Agency

关键词: bacterial community;    clone library;    culture-dependent method;    fish sauce;    Staphylococcus spp.;    Tetragenococcus halophilus;   

DOI  :  10.2323/jgam.58.273

学科分类：微生物学和免疫学

来源: Applied Microbiology, Molecular and Cellulrar Biosciences Research Foundation

【 摘 要 】

In fish sauce production, microorganisms are associated with the fermentation process; however, the sequential changes in the bacterial communities have never been examined throughout the period of fermentation. In this study, we determined the bacterial floras in a fish sauce mash over 8 months, using three different culture media and 16S rRNA gene clone library analysis. During the first 4 weeks, viable counts of non-halophilic and halophilic bacteria decreased and were dominated by Staphylococcus species. Between 4 and 6 weeks, halophilic and highly halophilic bacterial counts markedly increased from 107 to 108 cfu/g, and the predominant species changed to Tetragenococcus halophilus. The occurrence of T. halophilus was associated with an increase of lactic acid and a reduction of pH values. In contrast, non-halophilic bacterial counts decreased to 106 cfu/g by 6 weeks with Bacillus subtilis as the dominant isolate. Clone library analysis revealed that the dominant bacterial group also changed from Staphylococcus spp. to T. halophilus, and the changes were consistent with those of the floras of halophilic and highly halophilic isolates. This is the first report describing a combination approach of culture and clone library methods for the analysis of bacterial communities in fish sauce mash.

【 授权许可】

Unknown