Microbial Diversity in Kusaya Gravy
キーワード:
kusaya gravy,
functional microbial flora,
PCR,
16 S rRNA gene,
genetic identification,
chemical composition
1997 年 63 巻 6 号 p. 1019-1023
詳細
1997 年 63 巻 6 号 p. 1019-1023
Microbial population in kusaya gravy from Niijima Island was analyzed by grouping of functional characteristics and genetic identification from 16 S rRNA genes (16 S rDNA). Viable conunts in TSSY medium supplemented with 0.1% thioglycolate and 0.3% agar using the MPN method were determined as 1011/ml, which was the highest value compared with previous reports on kusaya gravy. Each of denitrifying, nitrate reducers, sulfate reducers and proteolytic bacteria were estimated as about 109/ml, and starch hydrolyzing and lactic acid producing bacteria were estimated as lessthan 103/ml. Viable counts on TSA medium, which were superior to BPG and B6P6G media, were 108 CFU/ml. The 16 S rDNA were amplified from kusaya gravy by PCR without cultivation of baceria, cloned, and sequenced. Sequence analysis of the cloned partial 16 S rDNA indicated that the major bacteria in kusaya gravy were Bacteroides-Cytophaga group bacteria, wall-less spirochaeta-like bacteria, unidentified bacteria, and so on. The results of genetic identification did not coincide with those of cultural methods; i.e., most of the above bacteria have not been isolated by plate methods so far, and Corynebacterium and Peptococcuceae which were representative organisms in the plate surface method under aerobic or anaerobic conditions, respectively, were not detected by the PCR method. These results indicated that there are diverse organisms which are unknown and unculturable in kusaya gravy.
