Characterisation of the bacterial community structures of sunki, a traditional unsalted pickle of fermented turnip leaves

Publication date: Available online 9 December 2019Source: Journal of Bioscience and BioengineeringAuthor(s): Satoru Tomita, Jun Watanabe, Toshihide Nakamura, Akihito Endo, Sanae OkadaThe bacterial community structure in 29 naturally fermented samples of sunki, an unsalted lactic-fermented pickle in Japan, was determined by 16S rRNA gene-targeted metagenomic analysis. The data revealed that genus Lactobacillus was dominant in all samples and various bacterial species, related to Lactobacillus delbrueckii, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus crispatus, Lactobacillus intestinalis, and Lactobacillus gasseri, showed a range of dominance depending on the samples. Comparative analysis of the bacterial composition by principal coordinate analysis and hierarchical clustering classified the varied bacterial composition of the 29 samples into three types of bacterial community structure. These types comprised lactobacilli belonging to different phylogenetic groups: type A had a certain ratio of Lactobacillus fermentum (70.3–22.1%, average 41.2%) in combination with several species belonging to Lactobacillus delbrueckii-phylogenetic group, type B comprised remarkably high levels of species Lactobacillus delbrueckii (average 89.5%), and type C had combinations of species belonging to Lactobacillus plantarum- and Lactobacillus buchneri-phylogenetic groups. Interestingly, these types di...
Source: Journal of Bioscience and Bioengineering - Category: Biomedical Science Source Type: research

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Source: Molecular Genetics and Metabolism Reports - Category: Genetics & Stem Cells Source Type: research
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Source: New England Journal of Medicine - Category: Internal Medicine Authors: Source Type: research
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Source: New England Journal of Medicine - Category: Internal Medicine Authors: Source Type: research
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