Department of Environmental Science and Ecological Engineering, Korea University, Seoul 136-713, Republic of Korea.
J Microbiol Biotechnol. 2013 Oct 28;23(10):1428-33. doi: 10.4014/jmb.1305.05018.
Jeotgal fermentation is dependent upon a diverse microbial community, although a detailed understanding of its microbial composition is limited to a relatively small number of jeotgal. Pyrosequencing-based bacterial community analysis was performed in fermented squid, ojingeo jeotgal. Leuconostoc was identified as the predominant bacterial genus, with Bacillus and Staphylococcus also accounting for a large proportion of the bacterial community. Phylogenetic analysis with 16S rRNA genes of Leuconostoc type species indicated that L. citreum- and L. holzapfelii-like strains could be the major Leuconostoc strains in jeotgal. High concentrations of NaCl were thought to be an important factor determining the makeup of the bacterial community in the fermented squid; however, a genomic survey with osmotic stress-related genes suggests the existence of more complex factors selecting the dominant bacterial species in fermented squid.
胶态海鞘发酵依赖于多样化的微生物群落，尽管其微生物组成的详细情况仅限于相对较少的胶态海鞘。采用基于焦磷酸测序的细菌群落分析方法对发酵鱿鱼（ojingeo jeotgal）进行了分析。研究发现，肠膜明串珠菌是优势细菌属，而芽孢杆菌和葡萄球菌也占细菌群落的很大比例。对肠膜明串珠菌属的 16S rRNA 基因进行系统发育分析表明，类柠檬明串珠菌和类木糖葡萄球菌样菌株可能是胶态海鞘中的主要肠膜明串珠菌菌株。高浓度的 NaCl 被认为是决定发酵鱿鱼细菌群落组成的重要因素；然而，与渗透压应激相关基因的基因组调查表明，存在更复杂的因素选择发酵鱿鱼中的优势细菌种类。
