Ethanolphilic lactic acid bacterium <i>Fructilactobacillus fructivorans</i> as the key microorganism for fermentation of narazuke, a traditional Japanese preserved food.

ABSTRACT: Narazuke is a traditional Japanese preserved food produced by repeatedly embedding salted vegetables in sake kasu, which is a byproduct remaining after pressing sake mash. While the prototype of narazuke existed as early as the 8th century and has long been enjoyed by Japanese people, whether microbial fermentation occurs during narazuke-making remained unclear. We first analyzed the microbiota of narazuke throughout manufacturing processes, showing that the prokaryotic microbial community gradually converged and was finally dominated by a single lactic acid bacterium (LAB), Fructilactobacillus fructivorans. Laboratory-scale narazuke-making tests also demonstrated that F. fructivorans dominated the niche, with a concomitant increase in lactic acid after incubation for 2 month

SUBMITTER: Yoshioka M 

PROVIDER: S-EPMC12724224 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature