Time series analysis of aerobic bacterial flora during Miso fermentation


    loading  Checking for direct PDF access through Ovid

Abstract

AimsThis article reports a microbiological study of aerobic mesophilic bacteria that are present during the fermentation process of Miso.Methods and ResultsAerobic bacteria were enumerated and isolated from Miso during fermentation and divided into nine groups using traditional phenotypic tests. The strains were identified by biochemical analysis and 16S rRNA sequence analysis. They were identified as Bacillus subtilis, B. amyloliquefaciens, Kocuria kristinae, Staphylococcus gallinarum and S. kloosii. All strains were sensitive to the bacteriocins produced by the lactic acid bacteria isolated from Miso.ConclusionsThe dominant species among the undesirable species throughout the fermentation process were B. subtilis and B. amyloliquefaciens. It is suggested that bacteriocin-producing lactic acid bacteria are effective in the growth prevention of aerobic bacteria in Miso.Significance and Impact of the StudyThis study has provided useful information for controlling of bacterial flora during Miso fermentation.

    loading  Loading Related Articles