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Prokaryotic community composition in alkaline-fermented skate (Raja pulchra)

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Title
Prokaryotic community composition in alkaline-fermented skate (Raja pulchra)
Other Titles
알카리성 발효 홍어(라자 펄츄라)의 원핵생물 군집 조성 연구
Authors
Zhang, Gwang Il
Cho, Byung Cheol
Hwang, Chung Yeon
Kim, Gahee
Subject
Biotechnology & Applied Microbiology; Food Science & Technology; Microbiology
Keywords
군집 조성; 대용량 염기서열; 발효 홍어; 원핵생물
Issue Date
2017
Citation
Zhang, Gwang Il, et al. 2017. "Prokaryotic community composition in alkaline-fermented skate (Raja pulchra)". FOOD MICROBIOLOGY, 61(1): 72-82.
Abstract
Prokaryotes were extracted from skates and fermented skates purchased from fish markets and a local manufacturer in South Korea. The prokaryotic community composition of skates and fermented skates was investigated using 16S rRNA pyrosequencing. The ranges for pH and salinity of the grinded tissue extract from fermented skates were 8.4-8.9 and 1.6-6.6%, respectively. Urea and ammonia concentrations were markedly low and high, respectively, in fermented skates compared to skates. Species richness was also increased in fermented skates compared to skates. Dominant and predominant bacterial groups present in the fermented skates belonged to the phylum Firmicutes, whereas those in skates belonged to Gammaproteobacteria. The major taxa found in Firmicutes were Atopostipes (Carnobacteriaceae, Lactobacillales) and/or Tissierella (Tissierellaceae, Tissierellales). A combination of RT-PCR and pyrosequencing for active bacterial composition showed that the dominant taxa i.e., Atopostipes and Tissierella, were active in fermented skate. Those dominant taxa are possibly marine lactic acid bacteria. Marine bacteria of the taxa Lactobacillales and/or Clostridia seem to be important in alkaline fermentation of skates.
URI
http://repository.kopri.re.kr/handle/201206/5735
DOI
http://dx.doi.org/10.1016/j.fm.2016.08.008
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