Microbial ecology of Narezushi and function of isolated lactic acid bacteria isolated

成寿司的微生物生态学和分离的乳酸菌的功能

• 批准号: 15500536
• 负责人: NARITA Miyo
• 金额: $ 2.43万
• 依托单位: Mie University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2003
• 资助国家: 日本
• 起止时间: 2003 至 2004
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-15500536/
• 关键词: pickled fish (narezushi); pickled saury; pickled mackerel; microbial ecology; lactic acid bacteria

Narezushi produced in Mie Prefecture were investigated for microbial ecology, changes in components during maturing process, and function of isolated lactic acid bacteria(LAB). The study was conducted to inherit the traditional food positively.In the case of Sammazushi, viable counts of bacteria were 8.9X10^8 and 1.8X10^8 cells/g for fish meat and rice, respectively. Three LABs isolated from the Narezushi were identified as Lactobacillus sakei, Leuconostoc lactis, and Lactococcus lactis, respectively, based on nucleotide sequences. Several general bacteria were also isolated.Molecular ecological analyzes of microbiota of Sammazushi and Sabazushi were carried out. For Sammazushi, 13 species were detected from 89 clones. Five LABs,Lb.sakei, Leuc.gelidum Leuc.mensenteroides, Lc.lactis subsp.lactis MR17,Lc.piscium were included. Lb.sakei was considered as major LAB according to abundance of clone. For Sabazushi,23 species were found from 93 clones. Eleven LABs,Lb.sakei, Pediococcus pentosaceus, Lc.piscium, Leuc.gelidum etc.were included.Changes in components during maturing process were investigated. Moisture of fish meat portion was increased after maturation in Narezushis tested. While ash content of fish meat was decreased, that of rice portion was increased. Change in protein content was small during maturing process. Almost all amino acids were decreased in Ayuzushi. Several amino acids were increased in Sabazushi, and many of amino acids were increased in Sammazushi. Changes in contents of free amino acid were varied among Narezushis tested. Kinds of amino acids changed during maturing were also varied among Narezushis. Lactate was major organic acid among Narezushis. Several LAB isolates were tested for tolerance against acid, however, none of the isolate tolerated for treatment at pH2.

研究了三重县产那烈酒的微生物生态、成熟过程中成分的变化以及分离乳酸菌的功能。这项研究是为了积极地继承传统食品。以Sammazushi为例，鱼肉和大米的活菌数分别为8.9X10^8和1.8X10^8个细胞/g。从Narezushi分离的3株实验室菌株经核苷酸序列鉴定分别为乳酸菌（Lactobacillus sakei）、乳酸菌（Leuconostoc lactis）和乳酸菌（Lactococcus lactis）。还分离出几种普通细菌。对三麻菇和三麻菇菌群进行了分子生态学分析。Sammazushi在89个无性系中检出13种。5个实验室,磅。sakei Leuc。gelidum Leuc。mensenteroides, Lc。lactis无性系种群。lactis MR17, Lc。包括双鱼。根据克隆丰度的不同，将其视为主要的乳酸菌。Sabazushi在93个无性系中发现23种。11个实验室,磅。酒井，五色童球菌，Lc。双鱼座,Leuc。包括葛立明等。研究了成熟过程中各组分的变化。鱼肉部分的水分在成熟后有所增加。鱼肉的灰分含量降低，而大米部分的灰分含量增加。成熟过程中蛋白质含量变化不大。几乎所有氨基酸含量均降低。在三味中，几种氨基酸含量增加，而在三味中，许多氨基酸含量增加。不同品种的游离氨基酸含量变化不同。成熟过程中氨基酸的变化种类也存在差异。乳酸是纳瑞祖斯的主要有机酸。几个LAB分离物对酸的耐受性进行了测试，然而，没有一个分离物耐受pH2的处理。