The similarities in microbial and chemical patterns of fermentation in two open environments were promoted by using 150-year-old Nukadoko as starters

Abstract

BackgroundNukadoko, a fermented rice bran employed in traditional Japanese pickling, uses lactic acid bacteria to ferment vegetables. Here, we report the microbiome and chemical data of a mixture of matured 150-year-oldnukadokoand commercially available rice bran placed in two open environments.ResultsAcross the two environments,Loigolactobacilluswas identified as the dominant microbial genera in the later stages of fermentation innukadoko. The period of increase in the relative abundance ofLoigolactobacilluscorrelated with a decrease in pH and ORP values. While the two environments showed a difference in the rate of change in microbial diversity, they shared the common process through whichLoigolactobacillusoutcompeted adventitious bacteria innukadoko, as indicated by the alpha and beta diversity index.ConclusionThus, the similarities in microbial and chemical data across two open environments during fermentation using starters indicate that starters contribute to the stability of fermentation in open environments.