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메주 발효 관련 Bacillus, Enterococcus, Staphylococcus 속 우점종 확인

Identification of the Predominant Bacillus, Enterococcus, and Staphylococcus Species in Meju, a Spontaneously Fermented Soybean Product

  • 장미현 (경기대학교 식품생물공학과) ;
  • 정도원 (동덕여자대학교 식품영양학과) ;
  • 이종훈 (경기대학교 식품생물공학과)
  • Jang, Mihyun (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Jeong, Do-Won (Department of Food and Nutrition, Dongduk Women's University) ;
  • Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
  • 투고 : 2019.02.08
  • 심사 : 2019.02.25
  • 발행 : 2019.09.28

초록

국내 5개 지역에서 수집한 12개 메주로부터 Bacillus, Enterococcus, Staphylococcus 속 bacteria를 선택배지를 이용하여 분리하고, 16S ribosomal RNA 유전자 및 gmk(guanylate kinase) 유전자 염기서열분석을 통해 동정하여, 이들 속의 우점종을 검토하였다. Bacillus 속과 Enterococcus 속은 모든 시료로부터 검출되었고, Bacillus 속은 11개 시료에서 총균수 대비 15% 이상 검출되어 메주 발효에서 가장 우점하는 bacteria로 확인되었다. Staphylococcus 속은 6개 시료에서만 검출되었다. Bacillus 속으로 동정된 151개 분리주는 B. velezensis, B. sonorensis 순으로 우점하였고, B. subtilis, B. licheniformis가 그 뒤를 이었다. Enterococcus 속으로 동정된 165개 분리주 중, 163균주가 E. faecium으로 확인되었다. Staphylococcus 속으로 동정된 82개 분리주에는 6종의 coagulase-negative Staphylococcus 존재가 확인되었고, S. xylosus가 우점종으로 확인되었다.

키워드

Meju;Bacillus velezensis;Bacillus sonorensis;Enterococcus faecium;Staphylococcus xylosus

과제정보

연구 과제 주관 기관 : National Research Foundation of Korea (NRF), Kyonggi University

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