Host: Japanese Sciety for Food Science and Technology
Name : The 71st Annual Meeting of Japanese Society for Food Science and Technology
Number : 71
Location : [in Japanese]
Date : August 29, 2024 - August 31, 2024
Pages 344-
Purpose, Miki, a traditional drink mainly from Amami Oshima, is made from fermented rice by lactic acid bacteria. The aim of the study was to clarify the chemical and microbial properties of Miki and the functions of isolated lactic acid bacteria (LAB).
Methods, total 17 Miki products from 4 manufactures in Amami and 2 manufactures in other regions. Viable LAB and yeast counts were measured, and the typical colonies were isolated. Bacteriota was analyzed using 16S rDNA (V4) amplicon sequencing.
Results, amplicon sequencing showed that Leuconostoc was dominant in all Amami Miki products, though Anoxybacillus and Geobacillus were dominants in the Miki made in two manufactures. Most of the isolated Leuconostoc lactis showed significantly higher antimicrobial activity against L. monocytogenes and S. aureus and also showed exopolysaccharide production.
