Narezushi is one of Japanese traditional foods and is made by fermenting salted fish meat and cooked rice together. In this study, the microbial diversity of samma-narezushi (narezushi using saury, Cobolabis saira) was analyzed by the 16S ribosomal RNA gene (rDNA) clone library. Randomly selected 89 clones were sequenced and phylogenetically analyzed. The sequences were classified into 12 operational taxonomy units (OTUs) at the 97% identity threshold.Most of the clones (89%) were lactic acid bacteria (LAB) and included Lactobacillus sakei, Leuconostoc gelidum, Lactococcus subsp. lads and L. pisium. The most predominant clone was L. sakei at 72% of the clones. The second most abundant clone was L. gelidum. These results suggest that L. sakei mainly contributes to the lactic acid fermentation process, taste and flavor of samma-narezushi.The present study showed that the culture independent method is useful for the microbial diversity analysis of narezushi.Key words: Narezushi/Fermented food/Lactic acid bacteria/Lactobacillus sakei/16S rDNA clone library.
Narezushi, a derivation of sushi, is a traditional Japanese food made by fermenting salted fish meat and cooked rice together. In this study, the microbial diversity of saba-narezushi (narezushi of mackerel, Scomber japonicus) was analyzed by the 16S ribosomal RNA gene clone library method. Chemical composition was also analyzed to compare with different kinds of narezushi. The chemical composition of the narezushi was similar to those obtained from samma-narezushi. Ninety-four clones were randomly selected and DNA sequences of cloned fragments (approx. 890 bp) were analyzed. The DNA sequences obtained were phylogenetically analyzed. The expected operational taxonomy units (OTUs) by Chao1 estimates and ShannonWiener index (H′) at 97% identity threshold were 48 and 1.822, respectively. The sequence similarity of the cloned fragment was equal to or higher than 98% of the sequence of cultivated bacterial species in the public database. Most of the clones (85%) belonged to lactic acid bacteria (LAB). Lactobacillus curvatus was the most abundant species followed by Lactococcus piscium and Leuconostoc gasicomitatum, suggesting that these bacteria play important roles in the fermentation of saba-narezushi.
The gelatinization of starches in cotyledon cells of Tutankhamen's pea (Pisum sativum) was studied. The loss of birefringence of starches in cells was low in the temperature range of /* to 1*, compared with those of isolated starches. While the di#erential scanning calorimetry curve of cells was similar to that of isolated starches, the onset temperature of endotherm was slightly higher than that for isolated starches. The solubilities and swelling power of starches in the cells were also low compared with those of isolated starches. From these results, it was concluded that the gelatinization starches inside cotyledon cells of tutankamen's pea was suppressed as well as those of adzuki, kidney and faba beans. Thus, it was suggested that Tutankhamen's pea was suitable for production of an (bean jam).
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