Biodiversity of bacteria isolated from surimi made from Alaska pollock
We assessed the bacterial diversity in five Alaska pollock surimi samples using 16S rRNA sequencing to plan the pre-processing of fermenting surimi. The viable bacterial count of the surimi samples was approximately 104-105 cfu/g. Phylogenetic tree analysis revealed that the surimi bacterial profile...
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| Veröffentlicht in: | FOOD SCIENCE AND TECHNOLOGY RESEARCH 2023, Vol.29(6), pp.559-565 |
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| container_title | FOOD SCIENCE AND TECHNOLOGY RESEARCH |
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| creator | Kobayashi, Kazuya Matsubara, Yuki Okuhara, Hiroaki Takada, Natsuka Oosaka, Masaki |
| description | We assessed the bacterial diversity in five Alaska pollock surimi samples using 16S rRNA sequencing to plan the pre-processing of fermenting surimi. The viable bacterial count of the surimi samples was approximately 104-105 cfu/g. Phylogenetic tree analysis revealed that the surimi bacterial profile was dominated by phylum Pseudomonadota, with the dominant genera being Pseudomonas and Psychrobacter. Only one strain of spore-producing bacteria was isolated from the five surimi samples. These results suggest that pasteurization before inoculation of bacterial starters was necessary for stable and hygienic fermentation of Alaska pollock surimi. |
| doi_str_mv | 10.3136/fstr.FSTR-D-23-00029 |
| format | Article |
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The viable bacterial count of the surimi samples was approximately 104-105 cfu/g. Phylogenetic tree analysis revealed that the surimi bacterial profile was dominated by phylum Pseudomonadota, with the dominant genera being Pseudomonas and Psychrobacter. Only one strain of spore-producing bacteria was isolated from the five surimi samples. These results suggest that pasteurization before inoculation of bacterial starters was necessary for stable and hygienic fermentation of Alaska pollock surimi.</description><identifier>ISSN: 1344-6606</identifier><identifier>EISSN: 1881-3984</identifier><identifier>DOI: 10.3136/fstr.FSTR-D-23-00029</identifier><language>eng</language><publisher>Tsukuba: Japanese Society for Food Science and Technology</publisher><subject>16S rRNA sequencing ; Alaska pollock ; Bacteria ; bacterial diversity ; Biodiversity ; Fermentation ; Gadus chalcogrammus ; Hygiene ; Inoculation ; kamaboko ; Pasteurization ; phylogenetic tree ; Phylogeny ; rRNA 16S ; Starters ; Surimi</subject><ispartof>Food Science and Technology Research, 2023, Vol.29(6), pp.559-565</ispartof><rights>2023 by Japanese Society for Food Science and Technology</rights><rights>Copyright Japan Science and Technology Agency 2023</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c533t-944114c2058d6f27c1756bf3de9c1ac4fd96eba8d6d7b7adbb53ad8c50ebfaa43</citedby><cites>FETCH-LOGICAL-c533t-944114c2058d6f27c1756bf3de9c1ac4fd96eba8d6d7b7adbb53ad8c50ebfaa43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>Kobayashi, Kazuya</creatorcontrib><creatorcontrib>Matsubara, Yuki</creatorcontrib><creatorcontrib>Okuhara, Hiroaki</creatorcontrib><creatorcontrib>Takada, Natsuka</creatorcontrib><creatorcontrib>Oosaka, Masaki</creatorcontrib><creatorcontrib>Niigata Agricultural Research Institute</creatorcontrib><creatorcontrib>Ltd</creatorcontrib><creatorcontrib>Food Research Center</creatorcontrib><creatorcontrib>Ichimasa Kamaboko Co</creatorcontrib><title>Biodiversity of bacteria isolated from surimi made from Alaska pollock</title><title>FOOD SCIENCE AND TECHNOLOGY RESEARCH</title><addtitle>Food Science and Technology Research</addtitle><description>We assessed the bacterial diversity in five Alaska pollock surimi samples using 16S rRNA sequencing to plan the pre-processing of fermenting surimi. The viable bacterial count of the surimi samples was approximately 104-105 cfu/g. Phylogenetic tree analysis revealed that the surimi bacterial profile was dominated by phylum Pseudomonadota, with the dominant genera being Pseudomonas and Psychrobacter. Only one strain of spore-producing bacteria was isolated from the five surimi samples. These results suggest that pasteurization before inoculation of bacterial starters was necessary for stable and hygienic fermentation of Alaska pollock surimi.</description><subject>16S rRNA sequencing</subject><subject>Alaska pollock</subject><subject>Bacteria</subject><subject>bacterial diversity</subject><subject>Biodiversity</subject><subject>Fermentation</subject><subject>Gadus chalcogrammus</subject><subject>Hygiene</subject><subject>Inoculation</subject><subject>kamaboko</subject><subject>Pasteurization</subject><subject>phylogenetic tree</subject><subject>Phylogeny</subject><subject>rRNA 16S</subject><subject>Starters</subject><subject>Surimi</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNpdUMlKxEAQDaLg-gceAp6jvSd9dBsXBEHHc1PpRXtMpsfujODf2zEygpeqouq9eo9XFMcYnVJMxZlLQzydPc-fqquK0AohRORWsYebBldUNmw7z5SxSggkdov9lBYIYS4bslfMLnww_tPG5IevMriyBT3Y6KH0KXQwWFO6GPoyraPvfdmDsdPivIP0DuUqdF3Q74fFjoMu2aPfflC8zK7nl7fVw-PN3eX5Q6U5pUMlGcOYaYJ4Y4QjtcY1F62jxkqNQTNnpLAt5KOp2xpM23IKptEc2dYBMHpQnEx_VzF8rG0a1CKs4zJLKiKJoKJGkmQUm1A6hpSidWqV3UP8UhipMTE1JqbGxNSVIlT9JJZpNxOtt8Zr6MKy80v7p-B65kIwWQr9cIhEQiGcR85lLoIz0siGjjbvp0-LNMCr3chDHLzu7CRPpBJj-WdjA9JvEJVd0m_v2JKz</recordid><startdate>20230101</startdate><enddate>20230101</enddate><creator>Kobayashi, Kazuya</creator><creator>Matsubara, Yuki</creator><creator>Okuhara, Hiroaki</creator><creator>Takada, Natsuka</creator><creator>Oosaka, Masaki</creator><general>Japanese Society for Food Science and Technology</general><general>The Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>20230101</creationdate><title>Biodiversity of bacteria isolated from surimi made from Alaska pollock</title><author>Kobayashi, Kazuya ; Matsubara, Yuki ; Okuhara, Hiroaki ; Takada, Natsuka ; Oosaka, Masaki</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c533t-944114c2058d6f27c1756bf3de9c1ac4fd96eba8d6d7b7adbb53ad8c50ebfaa43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>16S rRNA sequencing</topic><topic>Alaska pollock</topic><topic>Bacteria</topic><topic>bacterial diversity</topic><topic>Biodiversity</topic><topic>Fermentation</topic><topic>Gadus chalcogrammus</topic><topic>Hygiene</topic><topic>Inoculation</topic><topic>kamaboko</topic><topic>Pasteurization</topic><topic>phylogenetic tree</topic><topic>Phylogeny</topic><topic>rRNA 16S</topic><topic>Starters</topic><topic>Surimi</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kobayashi, Kazuya</creatorcontrib><creatorcontrib>Matsubara, Yuki</creatorcontrib><creatorcontrib>Okuhara, Hiroaki</creatorcontrib><creatorcontrib>Takada, Natsuka</creatorcontrib><creatorcontrib>Oosaka, Masaki</creatorcontrib><creatorcontrib>Niigata Agricultural Research Institute</creatorcontrib><creatorcontrib>Ltd</creatorcontrib><creatorcontrib>Food Research Center</creatorcontrib><creatorcontrib>Ichimasa Kamaboko Co</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>FOOD SCIENCE AND TECHNOLOGY RESEARCH</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kobayashi, Kazuya</au><au>Matsubara, Yuki</au><au>Okuhara, Hiroaki</au><au>Takada, Natsuka</au><au>Oosaka, Masaki</au><aucorp>Niigata Agricultural Research Institute</aucorp><aucorp>Ltd</aucorp><aucorp>Food Research Center</aucorp><aucorp>Ichimasa Kamaboko Co</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Biodiversity of bacteria isolated from surimi made from Alaska pollock</atitle><jtitle>FOOD SCIENCE AND TECHNOLOGY RESEARCH</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2023-01-01</date><risdate>2023</risdate><volume>29</volume><issue>6</issue><spage>559</spage><epage>565</epage><pages>559-565</pages><artnum>FSTR-D-23-00029</artnum><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>We assessed the bacterial diversity in five Alaska pollock surimi samples using 16S rRNA sequencing to plan the pre-processing of fermenting surimi. The viable bacterial count of the surimi samples was approximately 104-105 cfu/g. Phylogenetic tree analysis revealed that the surimi bacterial profile was dominated by phylum Pseudomonadota, with the dominant genera being Pseudomonas and Psychrobacter. Only one strain of spore-producing bacteria was isolated from the five surimi samples. These results suggest that pasteurization before inoculation of bacterial starters was necessary for stable and hygienic fermentation of Alaska pollock surimi.</abstract><cop>Tsukuba</cop><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/fstr.FSTR-D-23-00029</doi><tpages>7</tpages></addata></record> |
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| subjects | 16S rRNA sequencing Alaska pollock Bacteria bacterial diversity Biodiversity Fermentation Gadus chalcogrammus Hygiene Inoculation kamaboko Pasteurization phylogenetic tree Phylogeny rRNA 16S Starters Surimi |
| title | Biodiversity of bacteria isolated from surimi made from Alaska pollock |
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