Bacterial communities in fish sauce mash using culture-dependent and -independent methods.

摘要: In fish sauce production, microorganisms are associated with the fermentation process; however, sequential changes in bacterial communities have never been examined throughout period of fermentation. this study, we determined floras a mash over 8 months, using three different culture media and 16S rRNA gene clone library analysis. During first 4 weeks, viable counts non-halophilic halophilic bacteria decreased were dominated by Staphylococcus species. Between 6 highly markedly increased from 10(7) to 10(8) cfu/g, predominant species changed Tetragenococcus halophilus. The occurrence T. halophilus was an increase lactic acid reduction pH values. contrast, 10(6) cfu/g weeks Bacillus subtilis as dominant isolate. Clone analysis revealed that group also spp. halophilus, consistent those isolates. This is report describing combination approach methods for mash.