The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Analysis of the Bacterial Community during the Storage of Gorosoe(Acer mono Max.) Sap

고로쇠 수액의 저장 중 세균군집 분석

  • Oh, Jung-Hwan (Division of Forest Insect Pests & Diseases, Korea Forest Research Institute) ;
  • Seo, Sang-Tae (Division of Forest Insect Pests & Diseases, Korea Forest Research Institute) ;
  • Oh, Hye-Young (Division of Forest Insect Pests & Diseases, Korea Forest Research Institute) ;
  • Hong, Jin-Sung (Institute of Nature Science, Seoul Women's University) ;
  • Kang, Ha-Young (Division of Forest Insect Pests & Diseases, Korea Forest Research Institute)
  • 오정환 (국립산림과학원 산림병해충연구과) ;
  • 서상태 (국립산림과학원 산림병해충연구과) ;
  • 오혜영 (국립산림과학원 산림병해충연구과) ;
  • 홍진성 (서울여자대학교 자연과학연구소) ;
  • 강하영 (국립산림과학원 산림병해충연구과)
  • Published : 2009.12.31
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Abstract

The composition of the bacterial populations in Gorosoe(Acer mono Max.) sap was characterized during storage with different heat treatments($63^{\circ}C$ for 30 min and $73^{\circ}C$ for 15 sec). The saps were aseptically collected at 0, 15 and 30 days of storage and analyzed by dilution plating and 16S rDNA PCR-DGGE analysis. There were significant differences in the total number of colony forming units(CFUs) of bacteria between heated and nonheated saps. Bacteria of nonheated sap were present at a level of $3.4{\times}10^7CFU/m{\ell}^{-1}$, whereas living bacteria were not detected in the heated sap. According to the 16S rDNA sequence and DGGE analysis, Pseudomonas sp. was the most abundant bacterial strain in the samlpes, and the bacterial community structures become more simplified with time and were composed of the Chryseobacterium sp. with time. These results allowed us to characterize the dominant bacteria involved in Gorosoe sap and to better understand their dynamics throughout storage.

Keywords

References

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