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Bacterial communities in fish sauce mash using culture-dependent and -independent methods
http://hdl.handle.net/10659/3443
http://hdl.handle.net/10659/3443dcc03984-e09d-4925-aac1-b09cc4f857f9
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
S-2013-20_funatsu.pdf (2.2 MB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2014-06-16 | |||||
| タイトル | ||||||
| タイトル | Bacterial communities in fish sauce mash using culture-dependent and -independent methods | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | bacterial community | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | clone library | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | culture-dependent method | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | fish sauce | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Staphylococcus spp. | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Tetragenococcus halophilus | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| 著者 |
Fukui, Youhei
× Fukui, Youhei× Yoshida, Mitsuhiro× Shozen, Kei-ichi× Funatsu, Yasuhiro× Takano, Takashi× Oikawa, Hiroshi× Yano, Yutaka× Satomi, Masataka |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | 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. | |||||
| 書誌情報 |
The Journal of General and Applied Microbiology 巻 58, 号 4, p. 273-281, 発行日 2012-09 |
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| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 0022-1260 | |||||
| DOI | ||||||
| 関連タイプ | isIdenticalTo | |||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | 10.2323/jgam.58.273 | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| 出版者 | ||||||
| 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) | |||||
| 資源タイプ | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Article | |||||
