Monitoring of the microbiota profile in nukadoko, a naturally fermented rice bran bed for pickling vegetables

Journal of Bioscience and Bioengineering

Volumn 118, Issue 5, 2014, Pages 520-525

  Ono, Hiroshi ^a   Nishio, Shoko ^a   Tsurii, Jun ^a   Kawamoto, Tetsuhiro ^a   Sonomoto, Kenji ^b   Nakayama, Jiro ^b  

^a R and D Laboratories   (Japan)

^b KYUSHU UNIVERSITY   (Japan)

Author keywords

16S rRNA; Fermented rice bran; Lactic acid fermentation; Lactobacillales; Lactobacillus plantarum; Microbiota; Nukadoko; Pyrotag sequencing

Indexed keywords

BACILLI; FOOD PROCESSING; LACTIC ACID; PICKLING; RNA; VEGETABLES;

16S RRNA; LACTIC ACID FERMENTATION; LACTOBACILLALES; LACTOBACILLUS PLANTARUM; MICROBIOTAS; NUKADOKO; PYROTAG SEQUENCING; RICE BRANS;

FERMENTATION;

CARBOXYLIC ACID; FRUCTOSE; GLUCOSE; LACTIC ACID; SUCROSE;

ARTICLE; BATCH FERMENTATION; COLONY FORMING UNIT; ENTEROBACTERIACEAE; ENTEROCOCCUS FAECALIS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOCACEAE; MICROBIAL COMMUNITY; MICROBIOME; MICROFLORA; NONHUMAN; NUKADOKO; PANTOEA; PANTOEA ANANATIS; PEDIOCOCCUS PENTOSACEUS; PH; PYROSEQUENCING; RICE BRAN; STAPHYLOCOCCUS; STAPHYLOCOCCUS GALLINARUM; STARTER CULTURE; WEISSELLA; WEISSELLA CIBARIA; WEISSELLA PARAMESENTEROIDES; BIOREACTOR; DNA SEQUENCE; FERMENTATION; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; JAPAN; METABOLISM; MICROBIOLOGY; RICE; VEGETABLE;

LACTOBACILLALES; LACTOBACILLUS PLANTARUM;

BIOREACTORS; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; JAPAN; LACTIC ACID; LACTOBACILLUS PLANTARUM; MICROBIOTA; ORYZA SATIVA; SEQUENCE ANALYSIS, DNA; VEGETABLES;

EID: 84927177268     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2014.04.017     Document Type: Article

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