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Time series analysis of aerobic bacterial flora during Miso fermentation
Author(s) -
Onda T.,
Yanagida F.,
Tsuji M.,
Shinohara T.,
Yokotsuka K.
Publication year - 2003
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2003.01371.x
Subject(s) - bacteria , bacillus amyloliquefaciens , fermentation , bacteriocin , biology , microbiology and biotechnology , lactic acid , bacillus subtilis , flora (microbiology) , aerobic bacteria , food science , genetics
Aims: This article reports a microbiological study of aerobic mesophilic bacteria that are present during the fermentation process of Miso. Methods and Results: Aerobic bacteria were enumerated and isolated from Miso during fermentation and divided into nine groups using traditional phenotypic tests. The strains were identified by biochemical analysis and 16S rRNA sequence analysis. They were identified as Bacillus subtilis , B. amyloliquefaciens , Kocuria kristinae , Staphylococcus gallinarum and S. kloosii . All strains were sensitive to the bacteriocins produced by the lactic acid bacteria isolated from Miso. Conclusions: The dominant species among the undesirable species throughout the fermentation process were B. subtilis and B. amyloliquefaciens . It is suggested that bacteriocin‐producing lactic acid bacteria are effective in the growth prevention of aerobic bacteria in Miso. Significance and Impact of the Study: This study has provided useful information for controlling of bacterial flora during Miso fermentation.