Fermentation microbiota in kusaya gravy. food fermentation metagenome

Kusaya is a traditional dried fish product manufactured in the Izu Islands in Japan. Kusaya is produced by soaking fish in a unique brine called kusaya gravy, followed by drying of the fish. This kusaya gravy is a unique fermented gravy which is used repeatedly over several hundred years. In this project, the compositions of microbiota in kusaya gravy was analysed using pyrosequencing.