16SリボソームRNA遺伝子クローンライブラリー法による三重県産コノシロなれずし中の細菌群集構造解析

摘要

The chemical composition and bacterial community structure of konoshiro-narezushi were analyzed, the latter by the 16S ribosomal RNA gene clone library method. The respective moisture and the lactic acid concentrations were 62.4% and 1.8%. One hundred randomly selected clones from the clone library were sequenced and analyzed. There were six operational taxonomic units, and the Shannon-Wiener index was 1.037. The sequence similarity of all the clones obtained was equal to or higher than 99.6% of the sequence of cultivated bacteria in the public database. Lactobacillus sakei constituted 61 % of the clones, suggesting that this bacterium plays an important role in the fermentation of konoshiro-narezushi.%三重県産コノシロなれずしの発酵に関わる微生物を明らかにするために，16SリボソームRNA遺伝子クローンライブラリー法により解析を行った．合計100クローンの塩基配列を解読した．得られた配列同士を比較して，97％以上の類似性を示す配列を1つの操作上分類単位（Operational taxonomic unit; OUT）として分類したところ，6つのOUTを得た．