We analyzed the bacterial flora and chemical properties of the Japanese traditional anchovy product called salted Etari, which is distributed in Nagasaki Prefecture in the western part of Japan. The pH and NaCl concentrations ranged from 6.4 to 6.6 and from 9.6% to 13.9%, respectively. The lactic acid and total free amino acid concentrations were determined to be between 122 and 344 mg/100 g of sample and between 2850 and 4783 mg/100 g of sample. The bacterial cell counts were determined to be 103–108 and 104–108 cells/g under aerobic and anaerobic conditions using a plate medium containing 10% NaCl, respectively. The isolates were classified into six groups on the basis of the results of PCR-restriction fragment length polymorphism (RFLP) analysis targeting the 16S rRNA gene. According to the results of 16S rRNA gene sequencing, the predominant PCR–RFLP group was identified as the halophilic lactic acid bacterium Tetragenococcus halophilus, and the remaining groups were identified as bacteria belonging to the genera Chromohalobacter, Halomonas, and Staphylococcus. The results of culture-independent analysis, namely, terminal restriction fragment length polymorphism (T-RFLP) analysis targeting the 16S rRNA gene, indicated that T. halophilus is the bacterium commonly found in salted Etari.

中文翻译：

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日本传统鳀鱼产品的细菌和化学特性，盐渍 Etari

我们分析了分布在日本西部长崎县的名为盐渍鳀鱼的日本传统鳀鱼产品的菌群和化学性质。pH 值和 NaCl 浓度范围分别为 6.4 至 6.6 和 9.6% 至 13.9%。乳酸和总游离氨基酸浓度经测定为 122 至 344 毫克/100 克样品和 2850 至 4783 毫克/100 克样品。在有氧和厌氧条件下，使用含有 10% NaCl 的平板培养基测定细菌细胞计数分别为 103-108 和 104-108 个细胞/g。根据针对 16S rRNA 基因的 PCR 限制性片段长度多态性 (RFLP) 分析结果，将分离物分为六组。根据16S rRNA基因测序结果，主要的 PCR-RFLP 组被鉴定为嗜盐乳酸菌 Tetragenococcus halophilus，其余组被鉴定为属于 Chromohalobacter、Halomonas 和 Staphylococcus 属的细菌。不依赖培养的分析，即针对 16S rRNA 基因的末端限制性片段长度多态性 (T-RFLP) 分析的结果表明，嗜盐嗜盐菌是盐渍 Etari 中常见的细菌。