Analysis of the fungal population involved in Katsuobushi production

The Journal of General and Applied Microbiology

article

Chihiro Kadooka¹  Eri Nakamura¹  Shingo Kubo³  Kayu Okutsu¹  Yumiko Yoshizaki¹  Kazunori Takamine¹  Hisanori Tamaki¹  Taiki Futagami¹ 

[1] Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University;United Graduate School of Agricultural Sciences, Kagoshima University;Division of Instrumental Analysis, Research Support Center, Kagoshima University

关键词: Aspergillus chevalieri;    Aspergillus montevidensis;    Aspergillus sydowii;    fungi;    Katsuobushi;   

DOI  :  10.2323/jgam.2019.09.003

学科分类：微生物学和免疫学

来源: Applied Microbiology, Molecular and Cellulrar Biosciences Research Foundation

【 摘 要 】

Naturally occurring fungi have been used in the traditional production of dried bonito, Katsuobushi, in Japan. In this study, we analyzed the fungal population present during Katsuobushi production. Amplicon sequence analysis of ITS1 indicated that Aspergillus spp. are predominant throughout the production process. In addition, culture-dependent analyzes identified three species Aspergillus chevalieri , Aspergillus montevidensis , and Aspergillus sydowii , based on sequencing of benA , caM , and rpb2 genes. A. chevalieri isolates were classified into teleomorphic and anamorphic strains based on morphological analysis. A. chevarieri was the dominant species throughout the production process, whereas A. montevidensis increased and A. sydowii decreased in abundance during Katsuobushi production. Our study will enhance the understanding of fungal species involved in traditional Katsuobushi production.

【 授权许可】

Unknown