抄録
Kôso is a Japanese fermented beverage made with over 20 kinds of vegetables, mushrooms, and sugars. The changes in the bacterial population of kôso during fermentation at 25 ° C over a period of 10 days were studied using 454 pyrosequencing of the 16S rRNA gene. The analysis detected 224 operational taxonomic units (OTUs) clustered from 8 DNA samples collected on days 0, 3, 7, and 10 from two fermentation batches. Proteobacteria were the dominant phylum in the starting community, but were replaced by Firmicutes within three days. Seventy-eight genera were identified from the 224 OTUs, in which Bifidobacterium, Leuconostoc, Lactococcus, and Lactobacillus dominated, accounting for over 96% of the total bacterial population after three days' fermentation. UniFrac-Principal Coordinate Analysis of longitudinal fermented samples revealed dramatic changes in the bacterial community in kôso, resulting in significantly low diversity at the end of fermentation as compared with the complex starting community.
| 元の言語 | English |
|---|---|
| ページ（範囲） | 403-410 |
| ページ数 | 8 |
| ジャーナル | Bioscience, Biotechnology and Biochemistry |
| 巻 | 81 |
| 発行部数 | 2 |
| DOI | |
| 出版物ステータス | Published - 2017 |
| 外部発表 | Yes |
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ASJC Scopus subject areas
- Analytical Chemistry
- Biotechnology
- Biochemistry
- Applied Microbiology and Biotechnology
- Molecular Biology
- Organic Chemistry
これを引用
Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage. / Chiou, Tai Ying; Suda, Wataru; Oshima, Kenshiro; Hattori, Masahira; Takahashi, Tomoya.
：: Bioscience, Biotechnology and Biochemistry, 巻 81, 番号 2, 2017, p. 403-410.研究成果: Article
}
TY - JOUR
T1 - Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage
AU - Chiou, Tai Ying
AU - Suda, Wataru
AU - Oshima, Kenshiro
AU - Hattori, Masahira
AU - Takahashi, Tomoya
PY - 2017
Y1 - 2017
N2 - Kôso is a Japanese fermented beverage made with over 20 kinds of vegetables, mushrooms, and sugars. The changes in the bacterial population of kôso during fermentation at 25 ° C over a period of 10 days were studied using 454 pyrosequencing of the 16S rRNA gene. The analysis detected 224 operational taxonomic units (OTUs) clustered from 8 DNA samples collected on days 0, 3, 7, and 10 from two fermentation batches. Proteobacteria were the dominant phylum in the starting community, but were replaced by Firmicutes within three days. Seventy-eight genera were identified from the 224 OTUs, in which Bifidobacterium, Leuconostoc, Lactococcus, and Lactobacillus dominated, accounting for over 96% of the total bacterial population after three days' fermentation. UniFrac-Principal Coordinate Analysis of longitudinal fermented samples revealed dramatic changes in the bacterial community in kôso, resulting in significantly low diversity at the end of fermentation as compared with the complex starting community.
AB - Kôso is a Japanese fermented beverage made with over 20 kinds of vegetables, mushrooms, and sugars. The changes in the bacterial population of kôso during fermentation at 25 ° C over a period of 10 days were studied using 454 pyrosequencing of the 16S rRNA gene. The analysis detected 224 operational taxonomic units (OTUs) clustered from 8 DNA samples collected on days 0, 3, 7, and 10 from two fermentation batches. Proteobacteria were the dominant phylum in the starting community, but were replaced by Firmicutes within three days. Seventy-eight genera were identified from the 224 OTUs, in which Bifidobacterium, Leuconostoc, Lactococcus, and Lactobacillus dominated, accounting for over 96% of the total bacterial population after three days' fermentation. UniFrac-Principal Coordinate Analysis of longitudinal fermented samples revealed dramatic changes in the bacterial community in kôso, resulting in significantly low diversity at the end of fermentation as compared with the complex starting community.
KW - Bacterial community
KW - Kôso
KW - Lactic acid bacteria
KW - Spontaneous fermentation
KW - Sugar-vegetable fermented beverage
UR - http://www.scopus.com/inward/record.url?scp=85009740851&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85009740851&partnerID=8YFLogxK
U2 - 10.1080/09168451.2016.1249449
DO - 10.1080/09168451.2016.1249449
M3 - Article
C2 - 27800754
AN - SCOPUS:85009740851
VL - 81
SP - 403
EP - 410
JO - Bioscience, Biotechnology and Biochemistry
JF - Bioscience, Biotechnology and Biochemistry
SN - 0916-8451
IS - 2
ER -