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Effects of Japanese pepper and red pepper on the microbial community during nukadoko fermentation.

Ono H, Nishio S, Tsurii J, Kawamoto T, Sonomoto K, Nakayama J - Biosci Microbiota Food Health (2014)

Bottom Line: To investigate the effects of Japanese pepper and red pepper on nukadoko fermentation, we compared the chemical and microbiological changes during 2 months of fermentation of a laboratory model nukadoko with or without spices.The differences in the LAB species, which were associated with the differences in chemical composition of the nukadoko, were dependent on the type of pepper used.We conclude that the spices used can affect the bacterial community and modulate its metabolic profile in nukadoko.

View Article: PubMed Central - PubMed

Affiliation: Research Institute of Pickles Function, Tokai Pickling Co., Ltd., 78-1 Mukaigo, Mukokusama, Toyohashi, Aichi 441-8142, Japan.

ABSTRACT
Nukadoko is a fermented rice bran bed traditionally used for pickling vegetables in Japan. To date, the production of both homemade and commercial nukadoko has depended on natural fermentation without using starter cultures. Spices, Japanese pepper, and red pepper, are added to nukadoko empirically, but the functions of spices in nukadoko have not been fully elucidated. To investigate the effects of Japanese pepper and red pepper on nukadoko fermentation, we compared the chemical and microbiological changes during 2 months of fermentation of a laboratory model nukadoko with or without spices. The successive pH values and colony counts in the first 10 days showed that the spices promoted lactic acid bacteria (LAB) growth and fermentation in the nukadoko niche. The successive bacterial communities during natural fermentation of nukadoko were carefully monitored by pyrotag 16S rRNA analysis, and the effect of spices on the development and maintenance of the nukadoko microbiota was investigated. It was shown that addition of Japanese peppers and red peppers shortened the pre-lactic acid fermentation phase, during which Staphylococcus saprophyticus grew dominantly, and promoted the development of a microbiota that LAB dominated. Notably, the growth of the dominant LAB, Pediococcus pentosaceus, was improved by adding either Japanese pepper or red pepper. The differences in the LAB species, which were associated with the differences in chemical composition of the nukadoko, were dependent on the type of pepper used. We conclude that the spices used can affect the bacterial community and modulate its metabolic profile in nukadoko.

No MeSH data available.


Related in: MedlinePlus

The relative abundance of predominant bacterial species during the initial batch fermentation of nukadoko samples(A) control nukadoko (no spices), (B) Japanese pepper nukadoko, (C) red pepper nukadoko and (D) Japanese pepper and red pepper nukadoko. The relative abundance of each species was determined based on the read counts of each operational taxonomic unit (OTU) assigned to the species. OTUs assigned to chloroplasts were removed from the analysis. The species in each OTU were determined by the Ribosomal Database Project RDP SeqMatch based on the V6–V8 sequences following seqmatch Q400 data processing (for details, see Materials and Methods).
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fig_003: The relative abundance of predominant bacterial species during the initial batch fermentation of nukadoko samples(A) control nukadoko (no spices), (B) Japanese pepper nukadoko, (C) red pepper nukadoko and (D) Japanese pepper and red pepper nukadoko. The relative abundance of each species was determined based on the read counts of each operational taxonomic unit (OTU) assigned to the species. OTUs assigned to chloroplasts were removed from the analysis. The species in each OTU were determined by the Ribosomal Database Project RDP SeqMatch based on the V6–V8 sequences following seqmatch Q400 data processing (for details, see Materials and Methods).

Mentions: The dominant species detected by the pyrotag sequencing are shown in Fig. 3Fig. 3.


Effects of Japanese pepper and red pepper on the microbial community during nukadoko fermentation.

Ono H, Nishio S, Tsurii J, Kawamoto T, Sonomoto K, Nakayama J - Biosci Microbiota Food Health (2014)

The relative abundance of predominant bacterial species during the initial batch fermentation of nukadoko samples(A) control nukadoko (no spices), (B) Japanese pepper nukadoko, (C) red pepper nukadoko and (D) Japanese pepper and red pepper nukadoko. The relative abundance of each species was determined based on the read counts of each operational taxonomic unit (OTU) assigned to the species. OTUs assigned to chloroplasts were removed from the analysis. The species in each OTU were determined by the Ribosomal Database Project RDP SeqMatch based on the V6–V8 sequences following seqmatch Q400 data processing (for details, see Materials and Methods).
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4300311&req=5

fig_003: The relative abundance of predominant bacterial species during the initial batch fermentation of nukadoko samples(A) control nukadoko (no spices), (B) Japanese pepper nukadoko, (C) red pepper nukadoko and (D) Japanese pepper and red pepper nukadoko. The relative abundance of each species was determined based on the read counts of each operational taxonomic unit (OTU) assigned to the species. OTUs assigned to chloroplasts were removed from the analysis. The species in each OTU were determined by the Ribosomal Database Project RDP SeqMatch based on the V6–V8 sequences following seqmatch Q400 data processing (for details, see Materials and Methods).
Mentions: The dominant species detected by the pyrotag sequencing are shown in Fig. 3Fig. 3.

Bottom Line: To investigate the effects of Japanese pepper and red pepper on nukadoko fermentation, we compared the chemical and microbiological changes during 2 months of fermentation of a laboratory model nukadoko with or without spices.The differences in the LAB species, which were associated with the differences in chemical composition of the nukadoko, were dependent on the type of pepper used.We conclude that the spices used can affect the bacterial community and modulate its metabolic profile in nukadoko.

View Article: PubMed Central - PubMed

Affiliation: Research Institute of Pickles Function, Tokai Pickling Co., Ltd., 78-1 Mukaigo, Mukokusama, Toyohashi, Aichi 441-8142, Japan.

ABSTRACT
Nukadoko is a fermented rice bran bed traditionally used for pickling vegetables in Japan. To date, the production of both homemade and commercial nukadoko has depended on natural fermentation without using starter cultures. Spices, Japanese pepper, and red pepper, are added to nukadoko empirically, but the functions of spices in nukadoko have not been fully elucidated. To investigate the effects of Japanese pepper and red pepper on nukadoko fermentation, we compared the chemical and microbiological changes during 2 months of fermentation of a laboratory model nukadoko with or without spices. The successive pH values and colony counts in the first 10 days showed that the spices promoted lactic acid bacteria (LAB) growth and fermentation in the nukadoko niche. The successive bacterial communities during natural fermentation of nukadoko were carefully monitored by pyrotag 16S rRNA analysis, and the effect of spices on the development and maintenance of the nukadoko microbiota was investigated. It was shown that addition of Japanese peppers and red peppers shortened the pre-lactic acid fermentation phase, during which Staphylococcus saprophyticus grew dominantly, and promoted the development of a microbiota that LAB dominated. Notably, the growth of the dominant LAB, Pediococcus pentosaceus, was improved by adding either Japanese pepper or red pepper. The differences in the LAB species, which were associated with the differences in chemical composition of the nukadoko, were dependent on the type of pepper used. We conclude that the spices used can affect the bacterial community and modulate its metabolic profile in nukadoko.

No MeSH data available.


Related in: MedlinePlus