Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Viable Cell Counts and Identification of Species Used for Commercial Fermented Milk Products

유통 발효유 제품에 사용된 유산균 동정 및 생균수 측정

  • Kang, Tae Sun (Department of Food and Nutrition, College of Health Science, Sangji University)
  • 강태선 (상지대학교 보건의료과학대학 식품영양학과)
  • Received : 2021.02.26
  • Accepted : 2021.04.20
  • Published : 2021.04.30
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Abstract

In this study, viable cell counts and species used for fermented milk products (n=20) sold on the South Korean market were analyzed and compared with their label claims. In the case of viable cell counts, all products showed 2.7×107-5.6×1010 CFU/mL, which satisfied the standard requirements (over 1.0×107-1.0×108 CFU/mL) suggested by the Food Code of South Korea. Sequences of 16S ribosomal RNA gene amplified from pure cultures for each product were analyzed and compared with the NCBI GenBank database. Identified species were Lactobacillus paracasei, L. acidophilus, L. plantarum, L. rhamnosus, L. helveticus, L. delbrueckii subsp. bulgaricus, Lactococcus lactis, and Streptococcus thermophilus, all of which have been approved as probiotic microorganisms in South Korea. The frequency in use of these lactic acid bacteria was as follows: L. paracasei (n=7), L. acidophilus (n=5), L. helveticus (n=5), S. thermophilus (n=3), L. rhamnosus (n=2), L. delbrueckii subsp. bulgaricus (n=2), L. plantarum (n=1), and Lc. lactis (n=1). Therefore, labeling information declaring probiotic species used should contribute to the improvement of consumer rights and trust.

본 연구는 국내 유통 중인 호상형 및 액상형 요거트 등 20개 발효유 제품의 유산균 생균수 및 사용 균주를 분석하여 제품의 표시사항과 비교하였다. 분석 제품의 생균수는 2.7×107-5.6×1010CFU/mL의 범위로 『식품의 기준 및 규격(제2021-26호)』의 기준치(1.0×107-1.0×108CFU/mL 이상)를 만족하였다. 순수분리된 유산균의 16S ribosomal RNA 유전자 염기서열 정보를 미국국립보건원(NCBI) GenBank 데이터베이스에 등록되어있는 생물종의 염기서열과 비교함으로써 제품에 사용된 유산균의 종을 동정하였다. 동정된 균주는 Lactobacillus 6종(L. paracasei, L. acidophilus, L. plantarum, L. rhamnosus, L. helveticus, L. delbrueckii subsp. bulgaricus), Lactococcus 1종(Lc. lactis), Streptococcus 1종(S. thermophilus)으로 모두 『건강기능식품의 기준 및 규격(고시 제2019-149호)』에서 제시한 프로바이오틱스 제품에 사용될 수 있는 미생물로 확인되었다. 제품별 균주 사용 빈도는 L. paracasei (n=7), L. acidophilus (n=5), L. helveticus (n=5), S. thermophilus (n=3), L. rhamnosus (n=2), L. delbrueckii subsp. bulgaricus (n=2), Lactobacillus plantarum (n=1), Lc. lactis (n=1) 순으로 조사되었다. 소비자 알권리 및 신뢰도 향상을 위하여 사용된 프로바이틱스 미생물의 균주명 등의 제공이 필요할 것으로 판단된다.

Keywords

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