Pyrosequencing Analysis of Microbiota in<i>Kaburazushi</i>, a Traditional Medieval Sushi in Japan

Koyanagi, Takashi; Nakagawa, Akira; Kiyohara, Masashi; Matsui, Hiroshi; Yamamoto, Keiko; Barla, Florin; Take, Harumi; Katsuyama, Yoko; Tsuji, Atsushi B.; Shijimaya, Masahisa; Nakamura, Shizuo; Minami, Hiromichi; Enomoto, Toshiki; Katayama, Takane; Kumagai, Hidehiko

doi:10.1271/bbb.130550

Cited by 38 publications

(17 citation statements)

References 27 publications

(25 reference statements)

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“…40) Pyrosequencing analysis of microbiota in Kaburazushi, Japanese medieval sushi, demonstrated the dramatic increase of L. sakei species during fermentation. 19) These data collectively supported that L. sakei is the dominant species in the bacterial community of fermented seafood and may play some role in the fermentation process.…”

Section: Discussionsupporting

confidence: 53%

“…17) Among NGS technologies, pyrosequencing technology has been instrumental in metagenomic analysis of the microbial communities from environmental samples. 14,[18][19][20][21] In line with this, many studies regarding the microbial community analysis of traditional Korean foods also implemented pyrosequencing technologies. 3,5,6,12,13,15,22,23) In the present study, we executed pyrosequencingbased metagenomic analysis of the bacterial community resident in gajami-sikhae.…”

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confidence: 99%

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Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food,gajami-sikhae

Kim

Turner

et al. 2014

Bioscience, Biotechnology, and Biochemistry

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Section: Discussionsupporting

confidence: 53%

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confidence: 99%

Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food,gajami-sikhae

Kim

Turner

et al. 2014

Bioscience, Biotechnology, and Biochemistry

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“…Bacillus spp. are commonly reported in other rice wines and solid rice fermentations (32)(33)(34)(35)(36)(37)(38) in which the amylolytic activity of these bacteria may be an important contributor to saccharification (33). The role of bacilli in sake flavor development is unknown, but they can produce an array of ketones, acids, esters, and other compounds important to soybean fermentations (39) and may play a similar role here.…”

Section: Discussionmentioning

confidence: 76%

“…Staphylococcus is frequently detected on human skin (40) and in food fermentations, including other Asian beverage fermentations that employ semisolid stages similar to koji preparation (34)(35)(36)(37). The common pattern observed in rice fermentations of early dominance by Staphylococcus and Bacillus species succeeded by lactic acid bacteria has led other authors to speculate that these bacteria may produce growth factors conducive to lactic acid bacteria growth later during the fermentation (38), but this relationship has yet to be demonstrated. Leuconostoc species have also been frequently isolated from sake fermentations, in which it produces lactic acid (11,12).…”

Section: Discussionmentioning

confidence: 99%

Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations

Bokulich

Ohta

Lee

et al. 2014

Appl Environ Microbiol

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Sake (Japanese rice wine) production is a complex, multistage process in which fermentation is performed by a succession of mixed fungi and bacteria. This study employed high-throughput rRNA marker gene sequencing, quantitative PCR, and terminal restriction fragment length polymorphism to characterize the bacterial and fungal communities of spontaneous sake production from koji to product as well as brewery equipment surfaces. Results demonstrate a dynamic microbial succession, with koji and early moto fermentations dominated by Bacillus, Staphylococcus, and Aspergillus flavus var. oryzae, succeeded by Lactobacillus spp. and Saccharomyces cerevisiae later in the fermentations. The microbiota driving these fermentations were also prevalent in the production environment, illustrating the reservoirs and routes for microbial contact in this traditional food fermentation. Interrogating the microbial consortia of production environments in parallel with food products is a valuable approach for understanding the complete ecology of food production systems and can be applied to any food system, leading to enlightened perspectives for process control and food safety. Humans have employed food fermentation since time immemorial to improve the safety, stability, flavor, nutrition, and value of their agricultural products. Traditionally, these processes have been driven by indigenous fungi and bacteria originating in raw materials, in autochthonous starter cultures, or in the processing environment itself (1), organisms that are responsible for these beneficial transformative processes as well as for product spoilage (2, 3). While most modern fermented foods are inoculated with defined starter cultures, traditional, uninoculated products remain celebrated for their historical and cultural significances (4), and indigenous microbial activity is often considered to increase the flavor complexity of these foods (5). The advent of high-throughput sequencing technologies has enhanced our ability to investigate the role of microbial communities in food systems with greater scale and sensitivity than ever possible (4), connecting the transmission of microbial communities in food production and food processing environments to their impact on food products.Sake is the traditional, national alcoholic beverage of Japan. Sake is produced from rice through the saccharification of starch by Aspergillus flavus var. oryzae and subsequent alcoholic fermentation by Saccharomyces cerevisiae. Sake brewing involves a serial propagation process, beginning with koji, a solid culture consisting of rice and A. flavus var. oryzae (6) (Fig. 1). Polished, steamed rice is mixed with the dried spores of A. flavus var. oryzae and incubated for approximately 2 days. Koji is then pitched with more steamed rice, water, and yeast into the moto (seed mash) tank, an open mashing vessel, wherein fermentation occurs for 10 to 25 days. Next, the moto is moved to a larger vessel and mixed with increasing amounts of water, rice, and koji in three additions to form ...

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“…L. acidipiscis KCTC 13900 is motile at 30°C but not at 37°C (data not shown), which can explain the nonmotile phenotype recorded for this strain to date, since all the culture for this species was previously performed at 37°C (20,36). In kabura-zushi, L. acidipiscis was not detected (37), whereas this species has been found together with L. curvatus in a similar fermented food, narezushi, produced in the same area of Japan (38).…”

Section: Discussionmentioning

confidence: 92%

Detection and Genomic Characterization of Motility in Lactobacillus curvatus: Confirmation of Motility in a Species outside the Lactobacillus salivarius Clade

Cousin

Lynch

Harris

et al. 2015

Appl Environ Microbiol

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Lactobacillus is the largest genus within the lactic acid bacteria (LAB), with almost 180 species currently identified. Motility has been reported for at least 13 Lactobacillus species, all belonging to the Lactobacillus salivarius clade. Motility in lactobacilli is poorly characterized. It probably confers competitive advantages, such as superior nutrient acquisition and niche colonization, but it could also play an important role in innate immune system activation through flagellin-Toll-like receptor 5 (TLR5) interaction. We now report strong evidence of motility in a species outside the L. salivarius clade, Lactobacillus curvatus (strain NRIC 0822). The motility of L. curvatus NRIC 0822 was revealed by phase-contrast microscopy and soft-agar motility assays. Strain NRIC 0822 was motile at temperatures between 15°C and 37°C, with a range of different carbohydrates, and under varying atmospheric conditions. We sequenced the L. curvatus NRIC 0822 genome, which revealed that the motility genes are organized in a single operon and that the products are very similar (>98.5% amino acid similarity over >11,000 amino acids) to those encoded by the motility operon of Lactobacillus acidipiscis KCTC 13900 (shown for the first time to be motile also). Moreover, the presence of a large number of mobile genetic elements within and flanking the motility operon of L. curvatus suggests recent horizontal transfer between members of two distinct Lactobacillus clades: L. acidipiscis in the L. salivarius clade and L. curvatus in the L. sakei clade. This study provides novel phenotypic, genetic, and phylogenetic insights into flagellum-mediated motility in lactobacilli.M otility in bacterial species is often mediated by a sophisticated molecular structure called the flagellum. This chief organelle of bacterial motility is self-assembled using dozens of different proteins and rotates to propel the cell forward (1). The filament of the bacterial flagellum is composed of one or more flagellin proteins, a microbe-associated molecular pattern (MAMP) which is recognized by the host Toll-like receptor 5 (TLR5) (2) and which, via activation of the nuclear factor kappa B (NF-B) signaling pathway, engages defense responses both systemically and at epithelial surfaces (3). Several flagellate bacterial pathogens (alphaproteobacteria and epsilonproteobacteria) have evolved flagellin proteins with sequence changes that avoid TLR5 recognition while maintaining motility (4). In an ecosystem, flagellum-mediated motility may confer a competitive advantage on motile species over nonmotile species with respect to niche colonization, biofilm formation, and the secretion of virulence proteins by pathogenic bacteria (5).Lactobacillus spp. constitute a very diverse group and the largest genus within the lactic acid bacteria (LAB). Lactobacilli are associated mainly with food production and probiotics (6). Some Lactobacillus species colonize the gastrointestinal, oral, and genital tracts of humans, making them important members of the human microbiota (7)....

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Pyrosequencing Analysis of Microbiota inKaburazushi, a Traditional Medieval Sushi in Japan

Cited by 38 publications

References 27 publications

Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food,gajami-sikhae

Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food,gajami-sikhae

Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations

Detection and Genomic Characterization of Motility in Lactobacillus curvatus: Confirmation of Motility in a Species outside the Lactobacillus salivarius Clade

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