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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제28권 제7호
- 발행연도
- 2018.1
- 수록면
- 1,112 - 1,121 (10page)
이용수
초록· 키워드
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Jeotgal is a Korean traditional fermented seafood with a high concentration of salt. In this study, we isolated lactic acid bacteria (LAB) from galchi (Trichiurus lepturus, hairtail) and myeolchi (Engraulis japonicas, anchovy) jeotgal on MRS agar and MRS agar containing 5% NaCl (MRS agar+5% NaCl), and identified them by using 16S rRNA gene sequencing and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) as culture-dependent methods. We also performed polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) as a culture-independent method to identify bacterial communities. Five samples of galchi-jeotgal and seven samples of myeolchi-jeotgal were collected from different regions in Korea. A total of 327 and 395 colonies were isolated from the galchi- and myeolchi-jeotgal samples, respectively. 16S rRNA gene sequencing and MALDI-TOF MS revealed that the genus Pediococcus was predominant on MRS agar, and Tetragenococcus halophilus on MRS agar+5% NaCl. PCR-DGGE revealed that T. halophilus, Tetragenococcus muriaticus, and Lactobacillus sakei were predominant in both types of jeotgal. T. halophilus was detected in all samples. Even though the same species were identified by both culture-dependent and -independent methods, many species identified by the culturedependent methods were not in the bacterial list identified by the culture-independent methods. The distribution of bacteria in galchi-jeotgal was more diverse than in myeolchijeotgal. The diverse LAB in galchi- and myeolchi-jeotgals can be further studied as candidates for starter cultures to produce fermented foods.
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참고문헌 (29)
참고문헌 신청
구옥경 / 2016 / Korean traditional fermented fish products: jeotgal / Journal of Ethnic Foods 3(2):107~116
Marui J / 2015 / Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and Laos / Biosci. Microbiota Food Health 34:45~52
최덕경 / 2012 / 東아시아 젓갈의 出現과 베트남의 느억 맘(NuOC MAM)－韓國과 베트남의 젓갈 起源과 普及을 중심으로－ / 비교민속학 (48):201~246
Guan L / 2011 / Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria / Food Microbiol. 28:101~113
Lenny S. F. Ahmadsah / 2018 / Identification of LAB and Fungi in Laru, a Fermentation Starter, by PCR-DGGE, SDS-PAGE, and MALDI-TOF MS / Journal of Microbiology and Biotechnology 28(1):32~39
Marui J / 2015 / Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and Laos / Biosci. Microbiota Food Health 34:45~52
최덕경 / 2012 / 東아시아 젓갈의 出現과 베트남의 느억 맘(NuOC MAM)－韓國과 베트남의 젓갈 起源과 普及을 중심으로－ / 비교민속학 (48):201~246
Guan L / 2011 / Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria / Food Microbiol. 28:101~113
Lenny S. F. Ahmadsah / 2018 / Identification of LAB and Fungi in Laru, a Fermentation Starter, by PCR-DGGE, SDS-PAGE, and MALDI-TOF MS / Journal of Microbiology and Biotechnology 28(1):32~39
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