Jin Kim Hyo, Kim Min-Jeong, Lee Turner Timothy, Lee Myung-Ki
Fermentation Research Center, Korea Food Research Institute.
J Gen Appl Microbiol. 2014;60(6):227-33. doi: 10.2323/jgam.60.227.
We analyzed the bacterial community of Alaska pollock sikhae, a traditional Korean food made by natural fermentation with Alaska pollock, utilizing pyrosequencing. We fermented the Alaska pollock sikhae at two different temperatures (10°C and 20°C). Before fermentations, the bacterial community was varied. After fermentations, however, Lactobacillus sakei became dominant. The Alaska pollock sikhae sample before fermentations contained only 2% L. sakei, but the sample on day 6 of fermentation at 10°C comprised 74% L. sakei (90% at 20°C). In addition, we observed a reduction in the composition of unpreferred bacterial species for foods after fermentation. The composition of unpreferred bacterial species was more than 30% of total reads in samples before fermentation and decreased to less than 0.2% after fermentation. This result suggested that the fermentation of Alaska pollock sikhae can be beneficial for food safety. Alaska pollock sikhae might be a favorable habitat for L. sakei. Our study is the first report illustrating the alteration of the bacterial community of Alaska pollock sikhae during fermentation utilizing pyrosequencing analysis.
我们利用焦磷酸测序技术分析了阿拉斯加狭鳕鱼泡菜（一种用阿拉斯加狭鳕鱼自然发酵制成的传统韩国食品）的细菌群落。我们在两个不同温度（10°C和20°C）下发酵阿拉斯加狭鳕鱼泡菜。发酵前，细菌群落各不相同。然而，发酵后，清酒乳杆菌成为优势菌。发酵前的阿拉斯加狭鳕鱼泡菜样本中仅含2%的清酒乳杆菌，但在10°C下发酵6天的样本中清酒乳杆菌占74%（20°C下为90%）。此外，我们观察到发酵后食品中不受欢迎的细菌种类的组成有所减少。不受欢迎的细菌种类的组成在发酵前的样本中占总读数的30%以上，发酵后降至0.2%以下。这一结果表明，阿拉斯加狭鳕鱼泡菜的发酵可能对食品安全有益。阿拉斯加狭鳕鱼泡菜可能是清酒乳杆菌的适宜栖息地。我们的研究是第一份利用焦磷酸测序分析阐明阿拉斯加狭鳕鱼泡菜发酵过程中细菌群落变化的报告。
