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Identifying the dominant species of lactic acid bacteria in the production of funazushi, a traditional fermented food of Shiga Prefecture

2022.09.22

Proposing a model for determining dominant species in naturally fermented food


Professor and Center Director Koichi Tanabe and Professor and Center Deputy Director Jun Shima characterized lactic acid bacteria isolated from funazushi purchased in Shiga Prefecture, investigated the change in lactic acid bacterial species isolated over the course of the funazushi production process, and published the findings of their research that suggests the mechanism by which the dominant species becomes dominant. This research was undertaken using genetic analysis, microbial analysis, and environmental stress response mechanisms.

The research is published in Food Science and Nutrition, an open-access food science journal.

[Presented Paper]

Title: Lentilactobacillus buchneri domination during the fermentation of Japanese traditional fermented fish (funazushi)

Authors: Koichi Tanabe1,2 and Jun Shima2,3

Affiliations: 1 Department of Food Science and Human Nutrition, Faculty of Agriculture, 2 Microbial Resource Center for Fermentation and Brewing, 3 Department of Life Sciences, Faculty of Agriculture

Publishing Journal: Food Science and Nutrition (Wiley)

URL:https://onlinelibrary.wiley.com/doi/10.1002/fsn3.3002

• Published online July 27, 2022

Professor Koichi Tanabe (Ryukoku University Faculty of Agriculture, Director of Microbial Resource Center for Fermentation and Brewing)
Laboratory at Microbial Resource Center for Fermentation and Brewing

Microbial Resource Center for Fermentation and Brewing
The Microbial Resource Center for Fermentation and Brewing was established in 2021 to support the fermentation and brewing industry of Shiga Prefecture. The center collects microorganisms useful for fermentation and brewing, builds databases of these microorganisms, and undertakes research aimed at developing applications for these microorganisms.

The center gathers and stores exhaustive collections of kōji mold, yeast, and lactic acid bacteria primarily from foods and natural environments in Shiga Prefecture. The center characterizes these organisms, analyzes their fermentation properties, and builds databases with the resulting data.