미생물학회지 (Korean Journal of Microbiology)

  • 제50권4호
  • /
  • Pages.351-359
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  • 2014
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  • 0440-2413(pISSN)
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  • 2383-9902(eISSN)
한국미생물학회 (The Microbiological Society of Korea)
권호 표지
DOI QR코드

DOI QR Code

라이보좀 RNA 염기서열 분석을 이용한 집식배양된 식물추출물발효음료의 미생물 다양성

Microbial Diversity in the Enrichment Cultures from the Fermented Beverage of Plant Extract Using Ribosomal RNA Sequence Analysis

  • 이총규 (경남과학기술대학교 산림자원학과) ;
  • 김바오로 (경남과학기술대학교 식품과학부) ;
  • 강민영 (한국한의학연구원 한약연구본부 한약기초연구그룹) ;
  • 이희율 (경남과학기술대학교 식품과학부) ;
  • 황정은 (경남과학기술대학교 식품과학부) ;
  • 안민주 (경남과학기술대학교 식품과학부) ;
  • 서원택 (경남과학기술대학교 식품과학부) ;
  • 조계만 (경남과학기술대학교 식품과학부)
  • Lee, Choung Kyu (Department of Forest Resources, Gyeongnam National University of Science and Technology) ;
  • Kim, Baolo (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Kang, Young Min (Basic Herbal Medicine Reserch Group, Herbal Medicine Research Division, Korea Institute of Oriental Medicine Medicine (KIOM)) ;
  • Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Ahn, Min Ju (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Seo, Weon Taek (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 투고 : 2014.05.27
  • 심사 : 2014.12.18
  • 발행 : 2014.12.31
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초록

식물추출발효음료(fermented beverage of plant extract, FBPE)는 과일류, 야채류, 약초류, 및 해조류를 설탕에 의한 당장법으로 발효시킨 액상발효음료이다. 본 연구에서는 FBPE의 이화학적 특성과 16S 및 26S rRNA 염기서열을 이용하여 집식배양된 FBPE의 미생물 다양성을 조사하였다. FBPE의 pH는 3.48, 산도는 1.68%, 당도는 $70^{\circ}$, 환원당은 1,026 g/L 및 알코올은 3.5%이었다. 유리당과 유기산은 glucose (567.83 g/L)와 tartaric acid (936.8 mg/L)로 나타났다. Lactobacillus homohiochii는 모든 집식배양 시료에서 우점종이었고 L. fructivorans는 20B 라이브러리에서만 나타났다. 세 가지의 다른 당 농도에서 집식배양된 FPEB의 우점종은 0Y 라이브러리(설탕농도 0%)에서는 Candida zeylanides (45.2%), 20Y 라이브러리(설탕농도 20%)에서는 C. lactis-condensi (35.7%)와 C. zeylanoides (35.7%) 및 40Y 라이브러리(설탕농도 40%)에서는 C. lactis-condensi (38.1%)이었다. 이외에 0Y 라이브러리에서는 C. lactis-condensi (40.5%), Pichia farinosa (7.1%), C. parapsilosis(4.8%) 및 Zygosaccharomyces bailii (2.4%)가 나타났으며, 20Y 라이브러리에서는 P. guilliermondii (14.3%), Pichia farinosa (7.1%), C. parapsilosis (4.8%) 및 Kazachstania exigua (2.4%)로 나타났고 40Y 라이브러리에서는 C. zeylanoides (30.9%), C. parapsilosis (11.9%), Z. bailii (11.9%), Pichia farinosa (4.8%), P. guilliermondii (2.4%)이 확인되었다. 이 결과는 앞으로 FBPE의 미생물 변화 연구에 아주 유용한 자료로 제공할 수 있다.

A beverage was produced by the fermentation of mixed extracts from the various fruits, vegetables, algae, and medical herbs. The physicochemical properties of the fermented beverage of plant extracts (FBPE) and microbial diversity were analyzed in cultures enriched from FBPE using 16S and 26S rRNA gene sequence analyses. The pH, acidity, $^{\circ}brix$, reducing sugar, and alcohol contents of the FBPE were determined to be the 3.48, 1.68%, 70.0, 1,026 g/L, and 3.5%, respectively. The most abundant free sugar and organic acid in the FBPE were glucose (567.83 g/L) and tartaric acid (93.68 mg/L), respectively. Lactobacillus homohiochii was the predominant species in all enriched culture samples: 100% of the species in 0B (0% sugar) and 40B (40% sugar) libraries and 95.6% of 20B library (20% sugar). Lactobacillus fructivorans was detected in the 20B library. The predominant species in the samples of enrichment cultures collected from FBPE with three different sugar concentrations were: Candida zeylanoides (45.2%) in the 0Y library (0% sugar), Candida lactis-condensi (35.7%) and C. zeylanoides (35.7%) in the 20Y library (20% sugar), and C. lactis-condensi (38.1%) in the 40Y library (40% sugar). This result may provide a useful frame of reference for further analyses of microbial population dynamics in FBPE.

키워드

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