Analysis of Bacterial Biota Determined Using MiSeq Sequencing and Culture-based Investigations in <i>Kishu saba-narezushi</i> (mackerel <i>narezushi</i>)

Author:

NAKAGAWA Tomoyuki1,KAWASE Takato1,HAYAKAWA Takashi1

Affiliation:

1. Faculty of Applied Biological Science, Gifu University

Publisher

Japan Association of Food Preservation Scientists

Subject

General Medicine

Reference16 articles.

1. 1) ISHIGE, N.: Cultural aspects of fermented fish products in Asia. In: Lee CH, Steinkraus KH, Reilly APJ, eds. Fish fermentation technology. Tokyo: United Nations University Press, pp.13~32 (1993)

2. 2) MATSUI, H., TSUTIYA, R., ISOBE, Y. et al.: Diversity of the bacterial community found in samma-narezushi (saury narezushi) revealed by the 16S rRNA gene clone library, Biocontrol Sci., 13, 97~102 (2008)

3. 3) MATSUI, H., SAKA, E., ISOBE, Y. et al.: Comparison of the bacterial community structures of Ayu-narezushi produced by two different manufacturers, Biocontrol Sci., 15, 63~68 (2010)

4. 4) AN, C., TAKAHASHI, H. and KIMURA, B., et al.: Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashinukazuke, J. Sci. Food. Agric., 90, 1796~1801 (2010)

5. 5) KOYANAGI, T., NAKAGAWA, A., KIYOHARA, M. et al.: Pyrosequencing analysis of microbiota in Kabura-zushi, a traditional medieval sushi in Japan. Biosci. Biotechnol. Biochem., 77, 2125~2130 (2013)

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