Halo-tolerant Lactic Acid Bacteria from Traditional Salted Pickle Yamagawaduke in Kagoshima

Yamagawaduke is a traditional salted white radish pickle developed 500 years ago in southern Kagoshima area. It is a pickle that does not use rice bran in the warm area of Kagoshima: naturally dried white radish that is tightly packed in an earthen pot with salt, and fermented for more than half a y...

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Published inBulletin of the Society of Sea Water Science, Japan Vol. 68; no. 4; pp. 264 - 265
Main Authors OYAMA, Keita, HAYASHI, Aya, KOBAYASHI, Takekazu, TOKUNAGA, Masao, ISHIBASHI, Matsujiro
Format Journal Article
LanguageJapanese
Published The Society of Sea Water Science, Japan 2014
Subjects
Fermentation
Halo-tolerance
Lactic acid bacteria
Salted white radish pickle
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Abstract Yamagawaduke is a traditional salted white radish pickle developed 500 years ago in southern Kagoshima area. It is a pickle that does not use rice bran in the warm area of Kagoshima: naturally dried white radish that is tightly packed in an earthen pot with salt, and fermented for more than half a year. We here isolated several strains of lactic acid bacteria from this traditional food, and four strains were determined as Lactobacillus spp. and Weissella sp. by using 16S rRNA gene analysis. The Y8 strain showed half the growth of those in YGP medium with addition of NaCl concentrations at 5.9 ％ to the medium.
AbstractList Yamagawaduke is a traditional salted white radish pickle developed 500 years ago in southern Kagoshima area. It is a pickle that does not use rice bran in the warm area of Kagoshima: naturally dried white radish that is tightly packed in an earthen pot with salt, and fermented for more than half a year. We here isolated several strains of lactic acid bacteria from this traditional food, and four strains were determined as Lactobacillus spp. and Weissella sp. by using 16S rRNA gene analysis. The Y8 strain showed half the growth of those in YGP medium with addition of NaCl concentrations at 5.9 ％ to the medium.
Author OYAMA, Keita
KOBAYASHI, Takekazu
TOKUNAGA, Masao
HAYASHI, Aya
ISHIBASHI, Matsujiro
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  fullname: HAYASHI, Aya
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  fullname: KOBAYASHI, Takekazu
  organization: Applied and Molecular Microbiology, Faculty of Agriculture, Kagoshima University
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  fullname: TOKUNAGA, Masao
  organization: Applied and Molecular Microbiology, Faculty of Agriculture, Kagoshima University
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  fullname: ISHIBASHI, Matsujiro
  organization: Applied and Molecular Microbiology, Faculty of Agriculture, Kagoshima University
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References 3) Y. Uchimura and S. Okada, in M. Ozaki (Ed.), “Experimental manuals for lactic acid bacteria”, Asakura Shoten (1992) (Japanese
2) S. Setoguchi, T. Unoki, K. Shimono and I. Maeno, “Study on manufacturing method and chemical characteristics of Yamagawaduke with Takuan”, Res. Report of Kagoshima prefectural Institute of Industrial Technology, 19, 14-11 (2005) (Japanese
4) A. Hiraishi, “Phylogenetic analysis of 16S rRNA gene by PCR”, Bull. Japan. Soc. Microb. Ecol., 10, 31-42 (1995) (Japanese
1) T. Arakawa, H. Tokunaga, M. Ishibashi and M. Tokunaga, “Halophilic properties and their manipulation and application”, in O. V. Singh (Ed.), “Extremophiles: Sustainable Resources and Biotechnological Implications”, pp. 95-121, Wiley-Blackwell (2013
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SubjectTerms Fermentation
Halo-tolerance
Lactic acid bacteria
Salted white radish pickle
Title Halo-tolerant Lactic Acid Bacteria from Traditional Salted Pickle Yamagawaduke in Kagoshima
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