Kusaya is a salted, dried fish product traditionally produced on the Izu Islands in Japan. Fish are added to kusaya gravy repeatedly and intermittently, and used over several hundred years, which makes unique microbiota and unique flavors. In this study, we performed a metagenomic analysis to compare the composition of the microbiota of kusaya gravy between different islands. Twenty samples obtained from a total of 13 manufacturers on three islands (Hachijojima, Niijima, and Oshima Islands) were analyzed. The statistical analysis revealed that the microbiota in kusaya gravy maintain a stable composition regardless of the production steps, and that the microbiota are characteristic to the particular islands. The bacterial taxa common to all of the samples were not necessarily the dominant ones. On the other hand, the genera Halanaerobium and Tissierella were found to be characteristic to the microbiota of one or two islands. Because these genera are known to be present in the natural environment, it is likely that the bacterial strains peculiar to an island had colonized kusaya gravy for many years. The results of this study revealed an influence of geographical conditions on the microbiota in fermented food.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.ijfoodmicro.2016.09.030 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Kusaya shows a high preservability due to the microorganism-derived antibiotics contained in kusaya gravy, which is important for kusaya manufacturing. However, the antimicrobial compounds and its producing bacteria, as well as the antimicrobial activity of the kusaya gravy itself, have remained unknown. In this study, we isolated antibiotic-producing bacteria of the genus Streptomyces from kusaya gravy from Hachijojima and found that they produced antibacterial substances against various fungi and bacteria.
View Article and Find Full Text PDFRelationship between microorganisms and volatile components in each fermentation process in the kusaya gravy that plays an important role in the manufacturing of kusaya, a traditional Japanese fermented fish product.
Biosci Biotechnol Biochem
December 2023
Department of Fermentation Science and Technology, Graduate School of Applied Bioscience, Tokyo University of Agriculture, Setagaya, Tokyo, Japan.
Article Synopsis
- The study investigates the relationship between the microbiota and volatile compounds in kusaya gravy, a traditional Japanese fermented fish product found on the Izu Islands.
- Analysis revealed significant differences in the microbiota between the islands Niijima and Hachijojima, with minimal changes during fermentation.
- Volatile components were found to correlate strongly with the microbiota, with Hachijojima samples showing sulfur compounds and Niijima samples containing short-chain fatty acids, indicating a stable fermentation process influenced by specific microorganisms.
Characterization of the surugamide biosynthetic gene cluster of TUA-NKU25, a Streptomyces diastaticus strain isolated from Kusaya, and its effects on salt-dependent growth.
Biosci Biotechnol Biochem
February 2023
Department of Fermentation Sciences, Faculty of Applied Biosciences, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo, Japan.
Kusaya, a traditional Japanese fermented fish product, is known for its high preservability, as it contains natural antibiotics derived from microorganisms, and therefore molds and yeasts do not colonize it easily. In this study, the Streptomyces diastaticus strain TUA-NKU25 was isolated from Kusaya, and its growth as well as the production of antibiotics were investigated. Strain TUA-NKU25 showed advantageous growth characteristics in the presence, but not in the absence, of sodium chloride (NaCl).
View Article and Find Full Text PDFPyrosequencing analysis of the microbiota of kusaya gravy obtained from Izu Islands.
Int J Food Microbiol
December 2016
Research Institute of Domestic Science, Tokyo Kasei University, 1-18-1 Kaga, Itabashi, Tokyo 173-8602, Japan.
Kusaya is a salted, dried fish product traditionally produced on the Izu Islands in Japan. Fish are added to kusaya gravy repeatedly and intermittently, and used over several hundred years, which makes unique microbiota and unique flavors. In this study, we performed a metagenomic analysis to compare the composition of the microbiota of kusaya gravy between different islands.
View Article and Find Full Text PDFErratum: Glucose-tolerant β-glucosidase retrieved from a Kusaya gravy metagenome.
Front Microbiol
November 2015
[This corrects the article on p. 548 in vol. 6, PMID: 26136726.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!