In fish sauce production, microorganisms are associated with the fermentation process; however, the sequential changes in the bacterial communities have never been examined throughout the period of fermentation. In this study, we determined the bacterial floras in a fish sauce mash over 8 months, using three different culture media and 16S rRNA gene clone library analysis. During the first 4 weeks, viable counts of non-halophilic and halophilic bacteria decreased and were dominated by Staphylococcus species. Between 4 and 6 weeks, halophilic and highly halophilic bacterial counts markedly increased from 10^7 to 10^8 cfu/g, and the predominant species changed to Tetragenococcus halophilus. The occurrence of T. halophilus was associated with an increase of lactic acid and a reduction of pH values. In contrast, non-halophilic bacterial counts decreased to 10^6 cfu/g by 6 weeks with Bacillus subtilis as the dominant isolate. Clone library analysis revealed that the dominant bacterial group also changed from Staphylococcus spp. to T. halophilus, and the changes were consistent with those of the floras of halophilic and highly halophilic isolates. This is the first report describing a combination approach of culture and clone library methods for the analysis of bacterial communities in fish sauce mash.
雑誌名
The Journal of General and Applied Microbiology
巻
58
号
4
ページ
273 - 281
発行年
2012-09
ISSN
0022-1260
DOI
10.2323/jgam.58.273
著者版フラグ
publisher
出版者
公益財団法人 応用微生物学・分子細胞生物学研究奨励会 (Applied Microbiology, Molecular and Cellular Biosciences Research Foundation)
Bacterial communities in fish sauce mash using culture-dependent and -independent methods
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