Bacterial communities in fish sauce mash using culture-dependent and -independent methods.

In fi sauce production, microorganisms are associated with the fermentation process; however, the sequential changes in the bacterial communities have never been examined throughout the period of fermentation. In this study, we determined the bacterial fl oras in a fi sh sauce mash over 8 months, using three different culture media and 16S rRNA gene clone library analysis. During the fi rst 4 weeks, viable counts of non-halophilic and halophilic bacteria decreased and were dominated by Staphylococcus species. Between 4 and 6 weeks, halophilic and highly halophilic bacterial counts markedly increased from 10 7 to 10 8 cfu/g, and the predominant species changed to Tetragenococcus halophilus. The occurrence of T. halophilus was associated with an increase of lactic acid and a reduction of pH values. In contrast, non-halophilic bacterial counts decreased to 10 6 cfu/g by 6 weeks with Bacillus subtilis as the dominant isolate. Clone library analysis revealed that the dominant bacterial group also changed from Staphylococcus spp. to T. halophilus, and the changes were consistent with those of the fl oras of halophilic and highly halophilic isolates. This is the fi rst report describing a combination approach of culture and clone library methods for the analysis of bacterial communities in fisauce mash.