Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical Properties and Bacterial Communities of Meongge (Halocynthia roretzi) Jeotgal Prepared with 3 Different Types of Salts

  • Kim, Jeong A (Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University) ;
  • Yao, Zhuang (Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University) ;
  • Kim, Hyun-Jin (Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University) ;
  • Kim, Jeong Hwan (Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University)
  • Received : 2019.01.08
  • Accepted : 2019.02.18
  • Published : 2019.04.28
Download PDF
⟨ Previous Next ⟩

Abstract

Three types of meongge (Halocynthia roretzi) jeotgal (MJ) were prepared with 3 different types of salts (12%, w/v): purified salt (PS), solar salt aged for 3 years (SS), and bamboo salt that had been recrystalized 3 times (BS). One set of MJ was fermented with starters, Bacillus subtilis JS2 and Tetragenococcus halophilus BS1-37 (each 6 log CFU/g), and another set without starters for 42 days at $10^{\circ}C$. The LAB count of the SSMJ (non-starter) was highest at day 28 (2.30 log CFU/g). The pH of the PSMJ and SSMJ was 5.72-5.77 at day 0, and 5.40-5.50 at day 42. BSMJ showed higher pH and lower titratable acidities than other samples. Amino-type nitrogen (ANN) increased continuously, and SSMJ showed higher values than other samples from day 14. Bacterial species of non-starter MJ were examined by culture independent method. Clone libraries of 16S rRNA genes were constructed in Escherichia coli from total DNA from non-starter MJ samples at day 0, 14, and 28. Thirty clones per each sample were randomly selected and DNA sequences were analyzed. Variovorax sp., uncultured bacterium, and Acidovorax sp. were the most dominant group at day 0, 14, and 28, respectively. Lactobacillus sakei and Streptococcus sp. were the next dominant group in SSMJ at day 28. A Streptococcus sp. was detected from PSMJ at day 28. Sensory evaluation for MJ samples at day 28 showed that SSMJ got higher overall acceptability scores. These results showed that solar salt can cause desirable changes in the microbial community of fermented foods, thereby positively affecting their overall quality.

Keywords

References

  1. Heu MS, Kim JH, Kim MJ, Lee JS, Kim KH, Kim HJ, et al. 2013. Taste, nutritional and functional characterizations of commercial seasoned sea squirt Halocynthia roretzi. Kor. J. Fish Aquat. Sci. 46: 18-26. https://doi.org/10.5657/KFAS.2013.0018
  2. Kim JH, Kim MJ, Lee JS, Kim KH, Kim HJ, Heu MS, et al. 2013. Development and characterization of sea squirt Halocynthia roretzi sikhae. Kor. J. Fish Aquat. Sci. 46: 27-36. https://doi.org/10.5657/KFAS.2013.0027
  3. Kim PH, Kim MJ, Kim JH, Lee JS, Kim KH, Kim HJ, et al. 2014. Nutritional and physiologically active characterization of the sea squirt Halocynthia roretzi sikhae and the seasoned sea squirt. Kor. J. Fish Aquat. Sci. 47: 1-11. https://doi.org/10.5657/KFAS.2014.0001
  4. Koo OK, Lee SJ, Chung KR, Jang DJ, Yang HJ, Kwon DY. 2016. Korean traditional fermented fish products: jeotgal. J. Ethn. Foods 3: 107-116. https://doi.org/10.1016/j.jef.2016.06.004
  5. Chang JY, Kim IC, Chang HC. 2011. Effect of solar salt on the fermentation characteristics of kimchi. Korean J. Food Preserv. 18: 256-265. https://doi.org/10.11002/kjfp.2011.18.2.256
  6. Kim SH, Kim SJ, Kim BH. 2000. Fermentation of doenjang prepared with sea salts. Korean J. Food Sci. Technol. 32: 1365-1370.
  7. Shim JM, Lee KW, Yao Z, Kim JA, Kim HJ, Kim JH. 2017. Microbial communities and physicochemical properties of myeolchi jeotgal (anchovy jeotgal) prepared with different types of salts. J. Microbiol. Biotechnol. 27: 1744-1752. https://doi.org/10.4014/jmb.1702.02027
  8. Lee KW, Shim JM, Kim DW, Yao Z, Kim JA, Kim HJ, et al. 2018. Effects of different types of salts on the growth of lactic acid bacteria and yeasts during Kimchi fermentation. Food Sci. Biotechnol. 27: 489-498. https://doi.org/10.1007/s10068-017-0251-7
  9. Yao Z, Kim JA, Kim JH. 2018. Properties of a fibrinolytic enzyme secreted by Bacillus subtilis JS2 isolated from saeu (small shrimp) jeotgal. Food Sci. Biotechnol. 27: 765-772. https://doi.org/10.1007/s10068-017-0299-4
  10. Kim JA, Yao Z, Perumal V, Kim HJ, Kim JH. 2018. Properties of Tetragenococcus halophilus strains isolated from myeolchi (anchovy)-jeotgal. Microbiol. Biotechnol. Lett. 46: 313-319. https://doi.org/10.4014/mbl.1804.04016
  11. Zhao X, Jung OS, Park KY. 2012. Alkaline and antioxidant effects of bamboo salt. J. Korean Soc. Food Sci. Nutr. 41: 1301-1304. https://doi.org/10.3746/jkfn.2012.41.9.1301
  12. Jung JY, Lee SH, Lee HJ, Jeon CO. 2013. Microbial succession and metabolic changes during fermentation of saeu-jeot: traditional Korean salted seafood. Food Microbiol. 34: 360-368. https://doi.org/10.1016/j.fm.2013.01.009
  13. Fukui Y, Yoshida M, Shozen K, Funatsu Y, Takano T, Oikawa H, et al. 2012. Bacterial communities in fish sauce mash using culture-dependent and -independent methods. J. Gen. Appl. Microbiol. 58: 273-281. https://doi.org/10.2323/jgam.58.273
  14. Lee KD, Choi CR, Cho JY, Kim HL, Ham KS. 2008. Physicochemical and sensory properties of salt-fermented shrimp prepared with various salts. J. Korean Soc. Food Sci. Nutr. 37: 53-59. https://doi.org/10.3746/jkfn.2008.37.1.53
  15. Zhao CJ, Schieber A, Ganzle MG. 2016. Formation of tasteactive amino acids, amino acid derivatives and peptides in food fermentations-a review. Food Res. Int. 89: 39-47. https://doi.org/10.1016/j.foodres.2016.08.042
  16. Oh SH, Sung TH, Heo OS, Bang OK, Chang HC, Shin HS, et al. 2004. Physocochemical and sensory properties of commercial salt-fermented shrimp. J. Korean Soc. Food Sci. Nutr. 33: 1006-1012. https://doi.org/10.3746/jkfn.2004.33.6.1006
  17. Hwang SM, Kim YA, Ju JC, Lee SJ, Choi JD, Oh KS. 2011. Volatile flavor constituents of the low-salt fermented Ascidian. J. Agric. Life Sci. 45: 141-150.
  18. Satola B, Wubbeler JH, Steinbuchel A. 2013. Metabolic characteristics of the species Variovorax paradoxus. Appl. Microbiol Biotechnol. 97: 541-560. https://doi.org/10.1007/s00253-012-4585-z
  19. Robertson AW, McCarville NG, Maclntyre LW, Correa H, Haltli B, Marchbank DH, et al. 2018. Isolation of imaqobactin, an amphiphilic siderophore from the Arctic marine bacterium Variovorax Species RKJM285. J. Nat. Prod. 81: 858-865. https://doi.org/10.1021/acs.jnatprod.7b00943
  20. Han JI, Cho HK, Lee SW, Orwin PM, Kim J, LaRoe SL, et al. 2011. Complete genome sequence of the metabolically versatile plant growth-promoting endophyte Variovorax paradoxus S110 J. Bacteriol. 193: 1183-1190. https://doi.org/10.1128/JB.00925-10
  21. Yoon JH, Kang SJ, Oh TK. 2006. Variovorax dokdonensis sp. nov., isolated from soil. Int. J. Syst. Evol. Microbiol. 56: 811-814. https://doi.org/10.1099/ijs.0.64070-0
  22. Boycheva SS, Pichler FB, Heijstra BD, Lau KEM, Turner SJ. 2015. The genetic toolbox for Acidovorax temperans. J. Microbiol. Methods 115: 129-138. https://doi.org/10.1016/j.mimet.2015.06.006
  23. Huang Y, Li H, Rensing C, Zhao K, Johnstone L, Wang G. 2012. Genome sequence of the facultative anaerobic arsenite-oxidizing and nitrate-reducing bacterium Acidovorax sp. strain NO1. J. Bacteriol. 194: 1635-1636. https://doi.org/10.1128/JB.06814-11
  24. Lee KS, Parales JV, Friemann R, Parales RE. 2005. Active site residues controlling substrate specificity in 2-nitrotoluene dioxygenase from Acidovorax sp. strain JS42. J. Ind. Microbiol. Biotechnol. 32: 465-473. https://doi.org/10.1007/s10295-005-0021-z
  25. Lee JW, Kim YE, Park SJ. 2018. Burkholderia alba sp. nov., isolated from a soil sample on Halla mountain in Jeju island. J. Microbiol. 56: 312-316. https://doi.org/10.1007/s12275-018-8034-2
  26. Isaka K, Udagawa M, Sei K, Ike M. 2016. Pilot test of biological removal of 1,4-dioxane from a chemical factory wastewater by gel carrier entrapping Afipia sp. strain D1. J. Hazard Mater. 304: 251-258. https://doi.org/10.1016/j.jhazmat.2015.10.066
  27. Song EJ, Lee ES, Park SL, Choi HJ, Roh SW, Nam YD. 2018. Bacterial community analysis in three types of the fermented seafood, jeotgal, produced in south Korea. Biosci. Biotechnol. Biochem. 82: 1444-1454. https://doi.org/10.1080/09168451.2018.1469395
  28. Lee Y, Cho Y, Kim E, Kim HJ, Kim HY. 2018. Identification of lactic acid bacteria in galchi- and myeolchi-jeotgal by 16S rRNA gene sequencing, MALDI-TOP mass spectrometry, and PCR-DGGE. J. Microbiol. Biotechnol. 28: 1112-1121. https://doi.org/10.4014/jmb.1803.03034
  29. Jung MY, Kim TW, Lee C, Kim JY, Song HS, Kim YB, et al. 2018. Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation. Food Chem. 265: 135-143. https://doi.org/10.1016/j.foodchem.2018.05.093
  30. Kim TW, L ee JH, Kim SE, Park MH, C hang HC, Kim HY. 2009. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 131: 265-271. https://doi.org/10.1016/j.ijfoodmicro.2009.03.001
  31. Kim DW, Kim BM, Lee HJ, Jang GJ, Song SH, Lee JI, et al. 2017. Effects of different salt treatments on the fermentation metabolites and bacterial profiles of kimchi. J. Food Sci. 82: 1124-1131. https://doi.org/10.1111/1750-3841.13713
  32. Raveschot C, Cudennec B, Coutte F, Flahaut C, Fremont M, Drider D, et al. 2018. Production of bioactive peptides by Lactobacillus species: from gene to application. Front. Microbiol. 9: 2354. https://doi.org/10.3389/fmicb.2018.02354

Cited by

  1. 젓갈산업의 현황 및 발전 방향 vol.53, pp.2, 2020, https://doi.org/10.23093/fsi.2020.53.2.200
  2. Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t vol.37, 2019, https://doi.org/10.1016/j.cofs.2020.10.012
  3. Metagenomic analysis of microbial community succession during the pickling process of Zhacai (preserved mustard tuber) and its correlation with Zhacai biochemical indices vol.101, pp.4, 2021, https://doi.org/10.1002/jsfa.10785
  4. Processing and Quality Characteristics of High Value-added Low-salt Fermented Sea Squirt Halocynthia roretzi with Maesil Extracts vol.33, pp.5, 2019, https://doi.org/10.13000/jfmse.2021.10.33.5.1065