کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4362554 1616240 2017 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Prokaryotic community composition in alkaline-fermented skate (Raja pulchra)
ترجمه فارسی عنوان
ترکیب جامعه پروکاریوتی در اسکیت-قلیایی تخمیر (رجا pulchra)
کلمات کلیدی
پروکاریوت ها؛ ترکیب جامعه؛ تخمیر اسکیت؛ Pyrosequencing
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• The composition of prokaryotes in skates and fermented skates (FS) was studied.
• The active bacterial composition of FS was also studied.
• Bacterial community compositions differ between skates and FS.
• Active bacteria groups in FS mostly belong to Lactobacillales and Clostridia.
• Some dominant taxa of Firmicutes in FS are possibly marine lactic acid bacteria.

Prokaryotes were extracted from skates and fermented skates purchased from fish markets and a local manufacturer in South Korea. The prokaryotic community composition of skates and fermented skates was investigated using 16S rRNA pyrosequencing. The ranges for pH and salinity of the grinded tissue extract from fermented skates were 8.4–8.9 and 1.6–6.6%, respectively. Urea and ammonia concentrations were markedly low and high, respectively, in fermented skates compared to skates. Species richness was increased in fermented skates compared to skates. Dominant and predominant bacterial groups present in the fermented skates belonged to the phylum Firmicutes, whereas those in skates belonged to Gammaproteobacteria. The major taxa found in Firmicutes were Atopostipes (Carnobacteriaceae, Lactobacillales) and/or Tissierella (Tissierellaceae, Tissierellales). A combination of RT-PCR and pyrosequencing for active bacterial composition showed that the dominant taxa i.e., Atopostipes and Tissierella, were active in fermented skate. Those dominant taxa are possibly marine lactic acid bacteria. Marine bacteria of the taxa Lactobacillales and/or Clostridia seem to be important in alkaline fermentation of skates.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 61, February 2017, Pages 72–82
نویسندگان
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