Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food, gajami-sikhae
作者： Hyo Jin Kim , Min-Jeong Kim , Timothy Lee Turner , Bong-Soo Kim , Kyung-Mo Song
DOI: 10.1080/09168451.2014.921560
关键词: Bacillus subtilis 、 Fermentation 、 Leuconostoc mesenteroides 、 Fermentation in food processing 、 Lactobacillus sakei 、 Bacteria 、 Pyrosequencing 、 Microbiology 、 Bacillus amyloliquefaciens 、 Biology
摘要: The gajami-sikhae, traditional Korean cuisine fermented with flat fish, samples were collected from eight different manufacturers (GS1–GS8). We employed pyrosequencing method to analyze the bacterial communities of gajami-sikhae samples. Family- and genus-level analyses indicated that community compositions GS3 GS6 distinct those rest. species-level structures except for featured Lactobacillus sakei as most abundant species. Leuconostoc mesenteroides was revealed dominant species among composed various lactic acid bacteria. a culture-based isolate beneficial strains However, 47 selected colonies identified Bacillus subtilis amyloliquefaciens. This study mainly many la...
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