Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University.
United Graduate School of Agricultural Sciences, Kagoshima University.
J Gen Appl Microbiol. 2020 Sep 30;66(4):239-243. doi: 10.2323/jgam.2019.09.003. Epub 2020 Jan 31.
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.
在日本，天然真菌被用于传统的干鲣鱼（Katsuobushi）制作。在这项研究中，我们分析了 Katsuobushi 制作过程中的真菌种群。ITS1 的扩增子序列分析表明，曲霉属（Aspergillus spp.）在整个生产过程中占优势。此外，基于 benA、caM 和 rpb2 基因的测序，通过培养依赖分析鉴定出三种曲霉属物种：Aspergillus chevalieri、Aspergillus montevidensis 和 Aspergillus sydowii。根据形态分析，A. chevalieri 分离株被分类为有性型和无性型菌株。A. chevarieri 是整个生产过程中的优势种，而 A. montevidensis 在 Katsuobushi 生产过程中丰度增加，A. sydowii 则减少。我们的研究将提高对参与传统 Katsuobushi 生产的真菌物种的认识。
