Koyanagi Takashi, Nakagawa Akira, Kiyohara Masashi, Matsui Hiroshi, Yamamoto Keiko, Barla Florin, Take Harumi, Katsuyama Yoko, Tsuji Atsushi, Shijimaya Masahisa, Nakamura Shizuo, Minami Hiromichi, Enomoto Toshiki, Katayama Takane, Kumagai Hidehiko
Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University.
Biosci Biotechnol Biochem. 2013;77(10):2125-30. doi: 10.1271/bbb.130550. Epub 2013 Oct 7.
The processing of archetypal Japanese sushi involves microbial fermentation. The traditional sushi kaburazushi, introduced in the middle ages, is made by fermenting salted yellow tail, salted turnip, and malted rice, and is distinguished from the ancient sushi narezushi, made from fish and boiled rice. In this study, we examined changes in the microbial population during kaburazushi fermentation by pyrosequencing the 16S ribosomal RNA genes (rDNA) of the organisms in the fermentation medium. Ribosomal Database Project Classifier analysis identified 31 genera, among which Lactobacillus drastically increased during fermentation (150-fold increment over 8 d), while the relative populations of the other gram-positive bacteria (Staphylococcus and Bacillus) decreased. Basic Local Alignment Search Tool analysis revealed the dominant species to be L. sakei. This organism constituted approximately 90% of Lactobacillus and 79% of total microbiota. The taxonomic diversity and species richness (assayed by Shannon-Weiner Index and Chao 1, respectively) were not significantly different between middle-ages kaburazushi and ancient narezushi. Both types were characterized by the preferential growth of Lactobacillales.
典型的日本寿司制作过程涉及微生物发酵。中世纪引入的传统寿司“かぶらずし”，是通过发酵盐渍黄尾鱼、盐渍芜菁和发芽糙米制成的，它与古代由鱼和煮米饭制成的“なれずし”有所不同。在本研究中，我们通过对发酵培养基中微生物的16S核糖体RNA基因（rDNA）进行焦磷酸测序，研究了“かぶらずし”发酵过程中微生物群落的变化。核糖体数据库项目分类器分析鉴定出31个属，其中乳酸杆菌在发酵过程中急剧增加（8天内增加了150倍），而其他革兰氏阳性菌（葡萄球菌和芽孢杆菌）的相对数量则减少。基本局部比对搜索工具分析显示，优势菌种为清酒乳杆菌。该菌种约占乳酸杆菌的90%，占总微生物群的79%。中世纪的“かぶらずし”和古代的“なれずし”在分类多样性和物种丰富度（分别用香农 - 韦纳指数和Chao 1测定）方面没有显著差异。两种类型的特点都是乳杆菌目优先生长。
