Research in Plant Disease (식물병연구)

The Korean Society of Plant Pathology (한국식물병리학회)
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Relationship between the Production of Fermentational Off-flavor and Presence of Microbial Endophytes in Bloody Watermelon

수박의 이상 발효(피수박)와 내생세균의 존재와의 연관성

  • Choi, Jae-Eul (Division of Plant Resources, Chungnam National University) ;
  • Choi, Chun-Hwan (Division of Plant Resources, Chungnam National University) ;
  • Ryuk, Jln-Ah (Division of Plant Resources, Chungnam National University) ;
  • An, Gil-Hwan (Department of Food Science and Technology, Chungnam National University) ;
  • Hwang, Yong-Soo (Division of Plant Resources, Chungnam National University)
  • 최재을 (충남대학교 식물자원학부) ;
  • 최춘환 (충남대학교 식물자원학부) ;
  • 육진아 (충남대학교 식물자원학부) ;
  • 안길환 (충남대학교 식품공학과) ;
  • 황용수 (충남대학교 식물자원학부)
  • Published : 2004.12.01
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Abstract

The bloody watermelon exhibiting dark red and fermentation off-flavor results in a great economic loss. As an effort to clarify the cause of the bloody watermelon, relationship between the fermentational off-flavor and the presence of endophytic bacteria was studied. The number of endophytes was 2.2-37.0 ${\times}10^3$ cfu/g fw (fresh weight) in normal watermelons, compared to 1.26-1.75 ${\times}10^6$ cfu/g fw in bloody ones. Seventeen bacteria among 56 isolates from bloody watermelons could induce bloody watermelons. The bacteria responsible for bloody watermelons were mainly Gram negative: aerobic Pseudomonas spp and some anaerobic bacteria. The results in this study strongly suggested that the bloody watermelons were produced by abnormal fermentation and growth of endophytic Gram negative bacteria.

진한 적색과 이상 발효 증상을 나타내는 피수박은 막대한 경제적 손실을 주고 있다. 본 연구는 피수박의 발생 원인을 밝히기 위하여 이상 발효와 내생 세균과의 연관성을 검토하였다. 수박의 내생 세균 밀도는 정상 수박의 경우 $2.2{\sim}37.0{\times}10^3$ cfu/g fw에 불과하였으나 피수박의 경우는 $1.26{\sim}1.75{\times}10^6$ cfu/g fw로 정상 수박에 비해 밀도가 매우 높았다. 피수박에서 분리한 56균주에서 17균주가 피수박을 유발하였다. 피수박과 관련이 있는 세균은 대부분이 Gram 음성으로 호기성인 Pseudomonas spp.와 혐기성 세균이었다. 따라서 피수박은 Gram 음성인 내생 세균의 증식에 의한 이상 발효가 원인이라고 추정된다.

Keywords

References

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