Functional analysis of biofilm community in fish sauce and application of biofilm

2014 Fiscal Year Final Research Report

• Project/Area Number: 25870788
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits; Applied microbiology
• Research Institution: Nihon University
• Principal Investigator: NARISAWA Naoki 日本大学, 生物資源科学部, 助教 (90632034)
• Research Collaborator: TAKENAGA Fumio ; TORII Yasuyoshi ; ABE Shin ; WATANABE Mai
• Project Period (FY): 2013-04-01 – 2015-03-31
• Keywords: 魚醤 / 微生物 / バイオフィルム

Outline of Final Research Achievements

Fish sauce is a liquid extracted from the fermentation of fish with salt. Salt-tolerant bacteria-derived protease may contribute to fermentation of fish sauce. In this study, we investigated biofilm and its function in fish sauce. Fish sauce was prepared by mixing Oncorhynchus mykiss and sterile distilled water with salt. The sample was kept at 37℃ under static condition for 3 months. Modified marine medium was used to isolate bacteria and investigate biofilm mass. We isolated biofilm-forming bacteria from fish sauce mash, and this strain possessed high protease productivity. Results of 16S rRNA gene sequence analysis showed high homology to Streptococcus sp.. Microflora analysis of the fish sauce mash by 16S rRNA clone analysis revealed Streptococcus sp. was dominant species until 3 months after fermentation. Induction of the biofilm into fermentation bath will be of use for an acceleration of fermentation process.

Free Research Field

食品微生物