16S rRNA pyrosequencing-based investigation of the bacterial community in nukadoko, a pickling bed of fermented rice bran.

@article{Sakamoto201116SRP,
  title={16S rRNA pyrosequencing-based investigation of the bacterial community in nukadoko, a pickling bed of fermented rice bran.},
  author={Naoshige Sakamoto and Shigemitsu Tanaka and Kenji Sonomoto and Jiro Nakayama},
  journal={International journal of food microbiology},
  year={2011},
  volume={144 3},
  pages={352-9}
}
Nukadoko is a naturally fermented rice bran mash traditionally used for pickling vegetables in Japan; its refreshment and fermentation cycles sometimes continue for many years. Here, we investigated the structure and dynamics of the bacterial community in nukadoko by conducting pyrosequencing and quantitative polymerase chain reaction (PCR) analyses of 16S ribosomal RNA genes (rDNA). Of the 16 different samples studied, 13 showed Lactobacillus-dominated microbiota, suggesting that aged nukadoko… CONTINUE READING

From This Paper

Figures, tables, and topics from this paper.

Citations

Publications citing this paper.
Showing 1-10 of 37 extracted citations

References

Publications referenced by this paper.
Showing 1-10 of 12 references

Pyrosequence-based 16S rRNA profiling of gastro-intestinal microbiota

J. Nakayama
Bioscience and Microflora • 2010
View 6 Excerpts
Highly Influenced

MVSP-A multivariate statistical package for Windows, Version 3.0

W. Kovach
1999
View 1 Excerpt
Highly Influenced

Human gut microbiota in obesity and after gastric bypass.

Proceedings of the National Academy of Sciences of the United States of America • 2009
View 1 Excerpt

Surface microflora of four smear-ripened cheeses.

Applied and environmental microbiology • 2005
View 2 Excerpts

Similar Papers

Loading similar papers…