Matsui Hiroki, Tsuchiya Rie, Isobe Yuka, Maeda Hiroto, Narita Miyo
Graduate School of Bioresources, Mie University, Tsu 514-8507, Japan.
Biocontrol Sci. 2008 Sep;13(3):97-102. doi: 10.4265/bio.13.97.
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 lactis subsp. lactis 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.
鲭鱼寿司是日本传统食品之一，由腌制鱼肉和煮熟的米饭一起发酵制成。在本研究中，通过16S核糖体RNA基因（rDNA）克隆文库分析了秋刀鱼寿司（使用秋刀鱼制作的寿司）的微生物多样性。随机选择89个克隆进行测序并进行系统发育分析。在97%的同一性阈值下，这些序列被分类为12个操作分类单元（OTU）。大多数克隆（89%）是乳酸菌（LAB），包括清酒乳杆菌、明串珠菌、乳酸乳球菌乳酸亚种和豌豆乳杆菌。最主要的克隆是清酒乳杆菌，占克隆总数的72%。第二丰富的克隆是明串珠菌。这些结果表明，清酒乳杆菌主要对秋刀鱼寿司的乳酸发酵过程、味道和风味有贡献。本研究表明，非培养方法对于寿司的微生物多样性分析是有用的。
