Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor

• Published in: Fisheries science Vol. 70; no. 5; pp. 916 - 923
• Main Authors: Fukami, K. (Japan Tobacco Inc., Tokyo), Satomi, M, Funatsu, Y, Kawasaki, K, Watabe, S
• Format: Journal Article
• Language: English
• Published: Melbourne, Australia Blackwell Science Pty 01.10.2004; Springer Nature B.V
• Subjects: 16S rRNA; Condiments; Deoxyribonucleic acid; DNA; FISH; fish sauce; Hordeum vulgare; IDENTIFICATION; MALT; Marine; Microbiology; Odors; Pasta; rpoB; SAUCES; Scomber; Seafood; SMELL; Soybeans; Staphylococci; STAPHYLOCOCCUS; Staphylococcus nepalensis; Japan, Honshu, Toyama Prefect; INW, Japan
• ISSN: 0919-9268; 1444-2906
• DOI: 10.1111/j.1444-2906.2004.00887.x

The two Staphylococcus strains that had been isolated from fish sauce mush (moromi) made from frigate mackerel in Japan and proved to improve fish sauce odor, were examined for their taxonomic positions. The sequence analysis based on 16S rRNA and rpoB showed that the two strains, R4Nu and R5G, had an identical sequence with sequence identities of 99.5% and 99.0% to the above two genes from the closest species of S. nepalensis, respectively. A DNA hybridization test of the two strains showed more than 80% DNA similarity with S. nepalensis, thus confirming the above-mentioned species identification. Polymerase chain reaction primers specific to the strain isolated from fish sauce mush were designed from rpoB and examined for the distribution of this species to various fish sauces made in Asian countries as well as to fish sauce starter (matt) made from soy beans and barley in Toyama Prefecture, Japan. The amplified DNA fragment bearing the S. nepalensis gene was detected in the enriched culture of the malt, although no positive reaction was shown with fish sauce samples. These results suggest that S. nepalensis indebted to improve fish sauce odor was originated from the fish sauce starter malt.