Salt-Reduced Takanazuke Produced with an Isolated Starter Strain

Abstract

To reduce the amount of salt added during the production of takanazuke, two isolated bacterial strains, B17-4 (Lactobacillus ( para ) plantarum) and C120-3 (Pediococcus parvulus), were used as starter strains. Takanazuke with bacterial starter was incubated with 2% (w/w) NaCl, and 6% (w/w) NaCl was added to takanazuke without starter as a control. Takanazuke was incubated at the average monthly temperatures in the Aso region (10.8 _ 25.0℃).pH decreased to 4.3 with strain B17-4 and 4.2 with strain C120-3 after 12 days, while it decreased gradually to 4.2 without a starter strain after 40 days. Strain B17-4 produced less lactate and assimilated less reducing sugar than strain C120-3, which seemed to depend on the production of extracellular polysaccharide by strain B17-4. In takanazuke with starter strains and 2% (w/w) NaCl, both B17-4 and C120-3 were dominant in culture during the 181-day study.

Changes in Microbial Community Composition during Production of Takanazuke

“…(para)plantarum was predominantly isolated with continued fermentation, whereas L. brevis was isolated at the late stages (Sakai et al, 2013). In addition, we also isolated Enterococcus faecium during takana fermentation (NaCl 8% (w/w)) (Sakai et al, 2013). In contrast to the fermentation method used in that study, the traditional method of takana fermentation in the Aso region yielded L. (para)plantarum, L. parabrevis, and P. parvulus as the dominant species (Sakai et al, 2013).…”

“…62, 6.51, 6.11, 5.75, 5.19, 4.19, 4.22, and 3.83 on days 0, 4, 7, 19, 30, 40, 90, and 180, respectively (Sakai et al, 2013). As shown in Fig.…”

“…(para)plantarum was predominantly isolated with continued fermentation, whereas L. brevis was isolated at the late stages (Sakai et al, 2013). In addition, we also isolated Enterococcus faecium during takana fermentation (NaCl 8% (w/w)) (Sakai et al, 2013).…”

“…All 46 clones on day 19 were most closely related to L. curvatus, which was isolated in our previous study. L. curvatus B17-2 produced 54% l-lactate and 46% d-lactate in our previous fermentation experiment using takana juice as a substrate (Sakai et al, 2013).…”

“…The samples were kept at room temperature for 1 day, and were then divided into 110 g portions in sealed containers. The specimens were further incubated at the average monthly temperatures of the previous year (2010) (Sakai et al, 2013) were grown from glycerol stocks in MRS medium (10 g/L peptone, …”