Analysis of Bacterial Biota Determined Using MiSeq Sequencing and Culture-based Investigations in Kishu saba-narezushi (mackerel narezushi)

Abstract

　The microbiota of Kishu saba-narezushi (mackerel, Scomber japonicus), which is manufactured in the Hidaka region of Wakayama Prefecture, Japan, was analyzed using MiSeq sequencing and culture-based investigations. The dominant microbiota in Kishu saba-narezushi was Lactobacillales (98%), and all isolated strains were identified as Lactobacillus plantarum. From these findings, we concluded that Lactobacillales including Lb. plantarum is the major component of microbiota in late stage for fermentation of Kishu saba-narezushi.