Abstract
This study aimed to evaluate the ratio of adherence of lactic acid bacteria (LAB) to porous fine ceramics in order to develop a novel LAB-rich pickle container for the production of functional fermented vegetables. Some LAB were isolated from the salted rice bran used for pickling (Nukadoko in Japanese). These isolates were classified in Lactobacillus namurensis by phylogenetic analysis. Some pottery-shard (PS) samples were prepared by varying the mixing rate of polyacetal (POM) resin to clay (0–30% (v/v)) and the burning temperature (1000 °C or 1100 °C). A test of the adherence of strain GYP-74 to the PSs was performed. The results showed that the adherence rate was significantly higher in the PSs burned at 1100 °C as compared with those burned at 1000 °C. A pore distribution analysis showed that pore sizes of less than a few µm and pore sizes in the range of a few µm to a few hundred µm were mainly distributed in the PSs without and with POM, respectively. X-ray diffraction analysis showed that both PSs with and without POM contained quartz and hematite. The PSs burned at 1000 °C and 1100 °C specifically contained microcline and mullite, respectively. This study revealed the basal information regarding what makes PSs adequate for LAB adhesion.
Highlights
Miyazaki Prefecture, Japan, set forth the food business promotion plan in 2013 and set the efficient utilization of local foods including vegetables with added value as a basic objective
Isolation of lactic acid bacteria (LAB) and Identification Based on Morphological Observation, Basic Local Alignment Search Tool (BLAST) Research and Twenty strains were isolated from the salted rice bran bed
16S rRNA gene nucleotide sequence (1449 bp) of strain GYP-74 was deposited in the data bank with accession number LC327006
Summary
Miyazaki Prefecture, Japan, set forth the food business promotion plan in 2013 and set the efficient utilization of local foods including vegetables with added value as a basic objective. Under this plan, the creation of novel local industry in the field of fisheries is expected to occur based on an industry–academia–government collaboration. In Miyazaki, the production of white radish is ranked fifth in Japan, and fermented radishes in a salted rice bran bed (Nukazuke in Japanese) are a very well-known food. Nukazuke is fermented by various microbes in salted rice bran (Nukadoko in Japanese).
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