Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Incidence and Control of Coliform Bacteria in the Manufacturing of Commercial Kimchi

상업용 김치 생산과정에서 대장균유사세균의 발생과 억제

  • Lee, Su-Jin (Department of Microbiology, Kyungpook National University) ;
  • Han, Tae-Won (Department of Microbiology, Kyungpook National University) ;
  • Kim, Ma-Rie (Department of Microbiology, Kyungpook National University) ;
  • Seul, Keyung-Jo (Department of Microbiology, Kyungpook National University) ;
  • Park, Yu-Mi (Department of Microbiology, Kyungpook National University) ;
  • Jin, Ing-Nyol (Department of Microbiology, Kyungpook National University) ;
  • Ghim, Sa-Youl (Department of Microbiology, Kyungpook National University)
  • Received : 2008.11.10
  • Accepted : 2009.04.02
  • Published : 2009.06.28
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Abstract

As consumption of kimchi has increased, factories have begun to produce this traditional Korean fermented vegetable dish on a large scale. Following the rise in manufacturing, the hygienic conditions under which commercial kimchi is being made have become an issue. We isolated 17 coliform bacteria from commercial kimchi that had not been fully fermented. These bacteria were partially identified as one of seven different species from three genera by 16S rDNA sequence analysis as follows: Enterobacter intermedius, Ent. cloacae, Ent. amnigenus, Klebsiella terrigena, K. ornithinolytica, K. oxytoca, and Hafnia alvei. Lactobacillus paraplantarum KNUC25 has been isolated from over-fermented Chinese cabbage kimchi and its antimicrobial activity reported in the literature. In our study, the KNUC25 strain showed antibacterial activity against isolated coliform bacteria and some pathogenic coliform bacteria through spot-on-the-lawn tests and viable cell tests. Through development and use of a cell-free supernatant of L. paraplantarum KNUC25, we effectively controlled coliform bacteria in commercial kimchi.

김치 소비가 증가하면서 공장에서 큰 규모로 만들어지게 되었다. 그래서 상업용 김치의 위생 상태는 주 관심사가 되었다. 충분히 발효되지 않은 상업용 김치로부터 17종의 대장균유사세균(coliform bacteria)을 분리하였다. 16S rDNA 분석에 의하여 Enterobacter intermedius, Ent. cloacae, Ent. amnigenus, Klebsiella terrigena, K. ornithinolytica, K. oxytoca, Hafnia alvei 등의 3속 7종으로 부분 동정되었다. 한편, 오래된 배추김치로부터 Lactobacillus paraplantarum KNUC25라고 부분 동정된 젖산균이 분리되어 그의 항미생물 활성이 보고되었다. 이 균주는 spot-on the lawn test와 세포생존실험을 통하여 본 연구에서 분리한 대장균유사세균과 몇몇 유해한 대장균유사세균에 대하여 항세균 활성을 보여 주었다. 상업용 김치에 있는 대장균유사세균은 L. paraplantarum KNUC25균주 배양 상층액의 첨가에 의하여 효과적으로 억제되었다.

Keywords

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