Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Isolation and Identification of Spoilage Bacteria on Organic and Conventional Fresh Produce in Korea

국내에 시판되고 있는 유기농산물과 일반농산물의 부패미생물 분리 및 동정

  • Jung, Soon-Young (Department of Food Science and Technology, Chung-Ang University) ;
  • Zheng, Ling (Department of Food Science and Technology, Chung-Ang University) ;
  • Jung, Kyu-Seok (Microbial Safety Division, Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration) ;
  • Heu, Sunggi (Microbial Safety Division, Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Sun-Young (Department of Food Science and Technology, Chung-Ang University)
  • 정순영 (중앙대학교 자연과학대학 식품공학부) ;
  • 정영 (중앙대학교 자연과학대학 식품공학부) ;
  • 정규석 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물과) ;
  • 허성기 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물과) ;
  • 이선영 (중앙대학교 자연과학대학 식품공학부)
  • Received : 2013.09.12
  • Accepted : 2013.11.04
  • Published : 2013.12.31
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Abstract

This study was conducted to investigate spoilage bacteria on organic and conventional fresh produce in Korea. Three samples (perilla leaf, cabbage, and romaine lettuce) of organic and conventional fresh produce were stored at $4^{\circ}C$ for 14 days and examined for spoilage bacteria on TSA. Isolated bacteria from organic and conventional fresh produces were identified using 16S rRNA sequencing method. Population of total aerobic bacteria on conventional perilla leaf, cabbage, and romaine lettuce were 7.59, 7.01, and $5.84{\log}_{10}CFU/g$, and populations of total aerobic bacteria were 6.72, 6.15, and $5.85{\log}_{10}CFU/g$, for organic perilla leaf, cabbage, and romaine lettuce, respectively. Major spoilage bacteria of organic and conventional fresh produces were similar however their levels were little different. For example, a major spoilage bacterium resulting the highest level on conventional perilla leaf was Stenotrophomonas maltophilia whereas that was Microbacterium sp. for organic produce. From these results, microflora or spoilage microorganism could be different depending on their cultivation types as conventional or organic produces and this information might be used for developing effective preservation method for different types of fresh produce.

본 연구는 부패미생물의 종류와 차이를 알아보기 위해 유기농산물과 일반농산물(깻잎, 양배추, 상추)을 구입하여 $4^{\circ}C$에 14일 저장한 후 일반목적배지를 사용하여 미생물을 분리 및 16S rRNA sequencing방법을 이용하여 동정하였다. 유기농산물 깻잎, 양배추, 상추의 총균수는 $5-7{\log}_{10}CFU/g$ 수준이었고, 일반농산물의 총균수는 $5-8{\log}_{10}CFU/g$ 수준이었다. 유기농산물보다는 일반농산물이 총균수를 더 많이 내재하고 있으나 유의적인 차이는 나타나지 않았다(p > 0.05). 유기농산물 깻잎에서 발견된 주요 균은 Microbacterium sp.이었으며, 일반농산물 깻잎에서 발견된 주요균은 Stenotrophomonas maltophilia이었다. 또한, 유기농산물에서 부패를 일으킬 수 있는 균인 Klebsiella pneumonia가 발견되었으며, 일반농산물보다 유기농산물에서 발견된 균의 종류가 더 많은 것을 확인할 수 있었다. 이에 본 연구 결과는 부패미생물에 대한 이해를 높이고 농산물의 신선도 및 유통기한을 늘리기 위한 새로운 살균소독제 및 부패 억제제를 개발하는데 좋은 기초자료로 사용될 수 있을 것으로 사료된다.

Keywords

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