Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Bacterial Community of Traditional Doenjang in Longevity Area and Antagonistic Effect against Bacillus cereus

장수지역 전통된장의 미생물 군집 및 바실러스 세레우스 길항 효과

  • Jeon, Doo-Young (Division of Microbiology, Jeollanam-do Institute of Health and Environment) ;
  • Yoon, Gi-Bok (Division of Microbiology, Jeollanam-do Institute of Health and Environment) ;
  • Yoon, Yeon-Hee (Division of Microbiology, Jeollanam-do Institute of Health and Environment) ;
  • Yang, Soo-In (Division of Microbiology, Jeollanam-do Institute of Health and Environment) ;
  • Kim, Jung-Beom (Department of Food Science and Technology, Sunchon National University)
  • 전두영 (전라남도 보건환경연구원 미생물과) ;
  • 윤기복 (전라남도 보건환경연구원 미생물과) ;
  • 윤연희 (전라남도 보건환경연구원 미생물과) ;
  • 양수인 (전라남도 보건환경연구원 미생물과) ;
  • 김중범 (순천대학교 식품공학과)
  • Received : 2016.03.31
  • Accepted : 2016.05.17
  • Published : 2016.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the prevalence of foodborne pathogens and the bacterial community of traditional Doenjang collected from a longevity area in Korea as well as the antagonistic effect of traditional Doenjang isolates against Bacillus cereus to estimate the microbiological safety of traditional Doenjang. Aerobic bacteria showed $10^6{\sim}10^9CFU/g$, whereas coliform bacteria was not detected. Foodborne pathogens were not detected except B. cereus, which was detected in seven samples out of 10 Doenjang samples. A total of 327 isolates were identified from traditional Doenjang. The isolates consisted of Bacillus subtilis 155 (47.4%), Bacillus licheniformis 68 (20.8%), Bacillus amyloliquefaciens 46 (14.1%), and Bacillus pumilus 18 (5.5%). Antagonistic effect against B. cereus was detected in 20 (6.1%) of 327 isolates, which consisted of B. subtilis (12 strains), B. amyloliquefaciens (5 strains), and B. licheniformis (3 strains). The inhibitory zone for the antagonistic effect was 9.0~12.0 mm in diameter. Although a small amount of traditional Doenjang was tested in this study, these results indicated that the potential risk of B. cereus in traditional Doenjang is lower than generally presumed. It is necessary to monitor the antagonistic effect of traditional Doenjang isolates against B. cereus.

본 연구는 우리나라 장수지역에서 제조된 전통된장을 수거하여 식중독세균 오염도와 미생물 군집 현황을 분석하고, 분리된 미생물 군집의 Bacillus cereus 길항 효과를 평가함으로써 전통된장의 미생물학적 안전성을 평가하고자 하였다. 전통된장의 미생물학적 안전성을 평가하기 위해 일반세균, 대장균군, 식중독세균을 실험한 결과 일반세균수는 $10^6{\sim}10^9CFU/g$의 분포를 나타내었고 대장균군은 불검출 되었다. 식중독세균 중 B. cereus는 전통된장 10개 중 7개에서 검출되었으나 기타 식중독균은 불검출 되었다. 실험 결과 장수지역 전통된장에 가장 문제가 되는 미생물은 B. cereus로 나타나 전통된장의 안전성 확보를 위해 B. cereus 제어가 중요한 것으로 판단되었다. 전통된장의 미생물 군집 분석결과 Bacillus subtilis가 155균주(47.4%)로 가장 높은 분포를 나타내었으며, B. licheniformis 68균주(20.8%), B. amyloliquefaciens 46균주(14.1%)로 높은 분포를 나타내는 등 총 327균주가 동정되었다. B. cereus에 대한 길항 효과를 평가한 결과 분리균주 327균주 중 20균주(6.1%)에서 9~12 mm 생육저지환이 관찰되었으며, B. subtilis가 12균주로 가장 많았고, B. amyloliquefaciens 5균주, B. licheniformis 3균주 순으로 분포하였다. 전통된장의 경우 B. cereus 오염도가 식품공장 제조 된장에 비해 높지만 B. cereus 길항효과를 나타내는 균주가 많은 것으로 판단되었다. 이러한 결과를 종합해 볼 때 전통된장에 오염된 B. cereus 위험성은 기존의 생각보다 낮을 것으로 판단되며, 향후 다수의 전통된장을 대상으로 한 B. cereus 길항 효과 실험이 필요한 것으로 판단되었다.

Keywords

References

  1. Kim MH, Chung HK. 2013. Development on native local food contents in Damyang through ancient writing storytelling. Korean J Food Cult 28: 261-271. https://doi.org/10.7318/KJFC/2013.28.3.261
  2. Kim MH, Chung HK. 2013. Development of local food content in Jinan-Gun and Gurye-Gun through storytelling. Korean J Food Cult 28: 145-157. https://doi.org/10.7318/KJFC/2013.28.2.145
  3. Gang GS, Park BJ, Yun SH, Kim IS, Bae JS, Kim HB, Lee HB, Park GN, Park BY, Lee JH. 2012. Characteristics of environment at the longevity village in Jeollanam-do. The Report of Health and Environment Research 23: 207-243.
  4. Lee HT, Kim JH, Lee SS. 2009. Analysis of microbiological contamination and biogenic amines content in traditional and commercial Doenjang. J Fd Hyg Safety 24: 102-109.
  5. Mok C, Song K, Lee JY, Park YS, Lim S. 2005. Changes in microorganisms and enzyme activity of low salt soybean paste (Doenjang) during fermentation. Food Eng Prog 9: 112-117.
  6. Ahn JH, Park JA, Jo H, Woo I, Lee SH, Jang KI. 2012. Quality characteristics and antioxidant activity of commercial Doenjang and traditional Doenjang in Korea. Korean J Food Nutr 25: 142-148. https://doi.org/10.9799/ksfan.2012.25.1.142
  7. Choe GS, Lim SY, Choi JS. 1998. Antioxidant and nitrite scavenging effect of soybean, meju and doenjang. Korean J Life Sci 8: 473-478.
  8. Kim MH, Im SS, Kim SH, Kim GE, Lee JH. 1994. Antioxidative materials in domestic Meju and Doenjang. 2. Separation of lipophilic brown pigment and their antioxidative activity. J Korean Soc Food Nutr 23: 251-260.
  9. Choi UK, Ji WD, Chung HC, Choi DH, Chung YG. 1997. Optimization for pigment production and antioxidative activity of the products by Bacillus subtilis DC-2. J Korean Soc Food Sci Nutr 26: 1039-1043.
  10. Choi UK, Ji WD, Chung HC, Choi DH, Chung YG. 1997. Optimum condition for pigment production and antioxidative activity of the products by Bacillus subtilis DC-2 with response surface methodology. J Korean Soc Food Sci Nutr 26: 620-624.
  11. Park KY, Moon SH, Baik HS, Cheigh HS. 1990. Antimutagenic effect of doenjang (Korean fermented soy paste) toward aflatoxin. J Korean Soc Food Nutr 19: 158-162.
  12. Cui CB, Lee EY, Lee DS, Ham SS. 2002. Antimutagenic and anticancer effects of ethanol extract from Korean traditional doenjang added sea tangle. J Korean Soc Food Sci Nutr 31: 322-328. https://doi.org/10.3746/jkfn.2002.31.2.322
  13. Kim SH. 1998. New trends of studying on potential activities of doenjang fibrinolytic activity. Korean Soybean Digest 15: 8-15.
  14. Lee SK, Heo S, Joo HK, Song KB. 1999. The study on isolation of fibrinolytic bacteria from soybean paste. J Korean Soc Agric Chem Biotechnol 42: 6-11.
  15. Agata N, Mori M, Ohta M, Suwan S, Ohtani I, Isobe M. 1994. A novel dodecadepsipeptide, cereulide, isolated from Bacillus cereus causes vacuole formation in HEp-2 cells. FEMS Microbiol Lett 121: 31-34.
  16. Schoeni JL, Wong AC. 2005. Bacillus cereus food poisoning and its toxins. J Food Prot 68: 636-648. https://doi.org/10.4315/0362-028X-68.3.636
  17. Oh MH, Ham JS, Cox JM. 2012. Diversity and toxigenicity among members of the Bacillus cereus group. Int J Food Microbiol 152: 1-8. https://doi.org/10.1016/j.ijfoodmicro.2011.09.018
  18. Lund T, De Buyser ML, Granum PE. 2000. A new cytotoxin from Bacillus cereus that may cause necrotic enteritis. Mol Microbiol 38: 254-261. https://doi.org/10.1046/j.1365-2958.2000.02147.x
  19. Sun JK, Beak JH. 2008. The consuming tendency analysis of soybean paste market in Korea. Korean J Food Marketing Economics 25(3): 25-52.
  20. Rho JD, Choi SY, Lee SJ. 2008. Quality characteristics of soybean pastes (doenjang) prepared using different types of microorganisms and mixing ratios. Korean J Food Cook Sci 24: 243-250.
  21. Kim YS, Ahn YS, Jeong DY, Shin DH. 2008. Isolation and identification of Bacillus cereus from fermented red peppersoybean paste (kochujang), and its heat resistance characteristics. Food Sci Biotechnol 17: 123-129.
  22. Lim JS, Kim MR, Kim W, Hong KW. 2011. Detection and differentiation of non-emetic and emetic Bacillus cereus strains in food by real-time PCR. J Korean Soc Appl Biol Chem 54: 105-111.
  23. Kim CW, Cho SH, Kang SH, Park YB, Yoon MH, Lee JB, No WS, Kim JB. 2015. Prevalence, genetic diversity, and antibiotic resistance of Bacillus cereus isolated from Korean fermented soybean products. J Food Sci 80: M123-M128. https://doi.org/10.1111/1750-3841.12720
  24. KFDA. 2015. Food code. Korea Food and Drug Administration, Seoul, Korea.
  25. Lee JS, Kwon SJ, Chung SW, Choi YJ, Yoo JY, Chung DH. 1996. Changes of microorganisms, enzyme activities and major components during the fermentation of Korean traditional Doenjang and Kochujang. Kor J Appl Microbiol Biotechnol 24: 247-253.
  26. Kim CR. 2006. Microbiological and sensory evaluations on sesame leaf of bio soybean paste. J Fd Hyg Safety 21: 218-222.
  27. Kim YS, Jeong DY, Hwang YT, Uhm TB. 2011. Bacterial community profiling during the manufacturing process of traditional soybean paste by pyrosequencing method. Korean J Microbiol 47: 275-280.
  28. Yoo SK, Cho WH, Kang SM, Lee SH. 1999. Isolation and identification of microorganisms in Korean traditional soybean paste and soybean sauce. Kor J Appl Microbiol Biotechnol 27: 113-117.
  29. Yumoto I, Hirota K, Nodasaka Y, Nakajima K. 2005. Oceanobacillus oncorhynchi sp. nov., a halotolerant obligate alkaiphile isolated from the skin of a rainbow trout (Oncorhynchus mykiss), and emended description of the genus Oceanobacillus. Int J Syst Evol Microbiol 55: 1521-1524. https://doi.org/10.1099/ijs.0.63483-0
  30. Tominaga T, An SY, Oyaizu H, Yokota A. 2009. Oceanobacillus soja sp. nov. isolated from soy sauce production equipment in Japan. J Gen Appl Microbiol 55: 225-232. https://doi.org/10.2323/jgam.55.225
  31. Cho DH, Lee WJ. 1970. Microbiological studies of Korean native soy-sauce fermentation: a study on the microflora of fermented Korean Maeju loaves. J Korean Agric Chem Soc 13: 35-42.
  32. Lee WJ, Cho DH. 1971. Microbiological studies of Korean native soy-sauce fermentation. A study on the microflora changes during Korean native soy-sauce fermentation. J Korean Agric Chem Soc 14: 137-148.
  33. Kwon HY, Ryu HY, Kwon CS, Lee SH, Sohn HY. 2007. Optimization of culture conditions of Bacillus pumilus JB-1 for chungkook-jang fermentation in soybean boiling-waste liquor medium. Kor J Microbiol Biotechnol 35: 304-309.
  34. Baek SY, Yun HJ, Choi HS, Koo BS, Yeo SH. 2010. Isolation and physiological characteristics of microorganisms producing extracellular enzymes from Korean traditional soybean sauce and soybean paste. Kor J Microbiol Biotechnol 38: 379-384.
  35. Lee NK, Park JW, Cho IJ, Kim BY, Kwon KO, Hahm YT. 2008. Isolation of Bacillus spp. from cheonggukjang and its antagonistic effect against Bacillus cereus. Korean J Food Sci Technol 40: 669-673.

Cited by

  1. , and coliforms Isolated from Agricultural Products vol.47, pp.3, 2017, https://doi.org/10.4167/jbv.2017.47.3.139
  2. Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화 vol.24, pp.5, 2017, https://doi.org/10.11002/kjfp.2017.24.5.697
  3. 경남지역 전통 된장의 숙성기간에 따른 품질 특성 및 미생물 군집 비교 vol.34, pp.1, 2016, https://doi.org/10.9799/ksfan.2021.34.1.058
  4. Biofilm-associated heat resistance of Bacillus cereus spores in vitro and in a food model, Cheonggukjang jjigae vol.363, pp.None, 2016, https://doi.org/10.1016/j.ijfoodmicro.2021.109505