16S amplicon analysis of squid shiokara

Squid shiokara is one of the traditional salted and fermented seafood in Japan. Traditional shiokara contains salt (NaCl) at concentration of about 15% and is fermented at an ambient temperature. This high-salt treatment inhibits the growth of putrefactive bacteria while promoting fermentation. On the other hand, the squid shiokara made with a low salt of 5% (low-salted shiokara) under refrigeration, is now mainly distributed to the market in Japan. To evaluate the quality of the squid shiokara, we conducted a comprehensive analysis of the metabolites in the extractives of both the low- and high-salt shiokara products including free amino acids, peptides and organic acids. Furthermore, the changes in the bacterial community were investigated to evaluate the possible contribution of the bacterial community to the development of the taste- and flavor-producing compounds in both the high-salt and low-salt squid shiokara products. Furthermore, the changes in the bacterial community were investigated to evaluate the possible contribution of the bacterial community to the development of the taste- and flavor-producing compounds in both the high-salt and low-salt squid shiokara products.