Transition and regulation mechanism of bacterial biota in Kishu saba-narezushi (mackerel narezushi) during its fermentation step

The transition of the bacterial biota Kishu saba-narezushi (mackerel-narezushi) in Hidaka region Wakayama prefecture, Japan, was analyzed using amplicon sequencing based on V3–V4 variable 16S rRNA gene. In non-fermented sample (0 day), major genus with highest abundance ratio Staphylococcus. early stage (fermentation for 2 days), however, Lactococcus became a dominant species, and later 5 Lactobacillus increased significantly. lactis strains isolated from narezushi samples had ability to suppress growth not only Staphylococcus genera but also Lactobacillus. Moreover, isolates produced bacteriocin, which identified as nisin Z. On basis these results, it is concluded that L. plays an important role preparing fermentation conditions by suppressing unwanted microorganisms lactic acid