1
|
Kita K, Unno R, Osada T, Yoshiyama H, Masaki S, Nogimura S, Matsutani M, Ishikawa M, Suzuki T. Relationship between microorganisms and volatile components in each fermentation process in the kusaya gravy that plays an important role in the manufacturing of kusaya, a traditional Japanese fermented fish product. Biosci Biotechnol Biochem 2023; 88:111-122. [PMID: 37816670 DOI: 10.1093/bbb/zbad144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Accepted: 10/06/2023] [Indexed: 10/12/2023]
Abstract
The relationship between the microbiota and volatile components of kusaya gravy involved in the manufacturing of kusaya, a traditional Japanese fermented fish product, in the Izu Islands (Niijima and Hachijojima) and the fermentation processes are not clear. In this study, we aimed to investigate the relationship between the microbiota and volatile compounds involved in the manufacturing and management of kusaya gravy. 16S ribosomal RNA (rRNA) gene-based amplicon sequencing revealed that the microbiota in kusaya gravy was significantly different between the two islands, and the microbiota hardly changed during each fermentation process. Gas chromatography-mass spectrometry analysis also revealed that the volatile components were strongly related to the microbiota in kusaya gravy, with Hachijojima samples containing sulfur-containing compounds and Niijima samples containing short-chain fatty acids. Therefore, our findings suggest that kusaya gravy is a characteristic fermented gravy with a stable microbiota, and the fermented pickling gravy is fermented by microorganisms.
Collapse
Affiliation(s)
- Kosuke Kita
- Department of Fermentation Science and Technology, Graduate School of Applied Bioscience, Tokyo University of Agriculture, Setagaya, Tokyo, Japan
| | - Ryosuke Unno
- Department of Fermentation Science and Technology, Graduate School of Applied Bioscience, Tokyo University of Agriculture, Setagaya, Tokyo, Japan
| | | | | | - Sachiko Masaki
- Department of Fermentation Science and Technology, Graduate School of Applied Bioscience, Tokyo University of Agriculture, Setagaya, Tokyo, Japan
| | - Sakura Nogimura
- Department of Fermentation Science and Technology, Graduate School of Applied Bioscience, Tokyo University of Agriculture, Setagaya, Tokyo, Japan
| | - Minenosuke Matsutani
- NODAI Genome Research Center, Tokyo University of Agriculture, Setagaya, Tokyo, Japan
| | - Morio Ishikawa
- Department of Fermentation Science and Technology, Graduate School of Applied Bioscience, Tokyo University of Agriculture, Setagaya, Tokyo, Japan
| | - Toshihiro Suzuki
- Department of Fermentation Science and Technology, Graduate School of Applied Bioscience, Tokyo University of Agriculture, Setagaya, Tokyo, Japan
| |
Collapse
|