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Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke

2010; Wiley; Linguagem: Inglês

10.1002/jsfa.4015

1097-0010

Choa An, Hajime Takahashi, Bon Kimura, Takashi Kuda,

Identification and Quantification in Food

Journal of the Science of Food and AgricultureVolume 90, Issue 11 p. 1796-1801 Research Article Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke Choa An, Choa An Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo 108-8477, JapanSearch for more papers by this authorHajime Takahashi, Hajime Takahashi Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo 108-8477, JapanSearch for more papers by this authorBon Kimura, Bon Kimura Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo 108-8477, JapanSearch for more papers by this authorTakashi Kuda, Corresponding Author Takashi Kuda kuda@kaiyodai.ac.jp Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo 108-8477, JapanDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo 108-8477, Japan.Search for more papers by this author Choa An, Choa An Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo 108-8477, JapanSearch for more papers by this authorHajime Takahashi, Hajime Takahashi Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo 108-8477, JapanSearch for more papers by this authorBon Kimura, Bon Kimura Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo 108-8477, JapanSearch for more papers by this authorTakashi Kuda, Corresponding Author Takashi Kuda kuda@kaiyodai.ac.jp Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo 108-8477, JapanDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo 108-8477, Japan.Search for more papers by this author First published: 22 June 2010 https://doi.org/10.1002/jsfa.4015Citations: 13Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract BACKGROUND: The bacterial flora of two Japanese traditional fermented fish products, aji-narezushi (salted and long-fermented horse mackerel (Trachurus japonicas) with rice) and iwashi-nukazuke (salted and long-fermented sardine (Sardinops melanostica) with rice bran), was analysed using non-culture-based polymerase chain reaction (PCR) denaturing gradient gel electrophoresis (DGGE) and culture-based PCR single-strand conformation polymorphism (SSCP) methods. RESULTS:Viable plate counts in aji-narezushi and iwashi-nukazuke were about 6.3–6.6 and 5.7–6.9 log colony-forming units g−1 respectively. In the PCR-DGGE analysis, Lactobacillus acidipiscis was detected as the predominant bacterium in two of three aji-narezushi samples, while Lactobacillus versmoldensis was predominant in the third sample. By the PCR-SSCP method, Lb. acidipiscis and Lactobacillus plantarum were isolated as the predominant bacteria, while Lb. versmoldensis was not detected. The predominant bacterium in two of three iwashi-nukazuke samples was Tetragenococcus muriaticus, while Tetragenococcus halophilus was predominant in the third sample. CONCLUSION: The results suggest that the detection of some predominant lactic acid bacteria species in fermented fish by cultivation methods is difficult. Copyright © 2010 Society of Chemical Industry Citing Literature Volume90, Issue1130 August 2010Pages 1796-1801 RelatedInformation