In situ analysis of the bacterial community associated with the Korean salty fermented seafood jeotgal
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Jeotgal is a salty and fermented traditional Korean fish sauce. Unlike most other previous studies that investigated samples purchased from retail markets, this study focused on samples of jeotgal with traceable history to Yeonggwang, a time-honored fishing village in Korea. Three jeotgal samples, which were made from small yellow croakers, largehead hairtail, and miscellaneous fish, were selected based on information obtained from interviews with local craftsmen and literature reviews. Bacterial community profiles of the three jeotgal samples were investigated to identify indicator (and potentially core) bacteria for jeotgal ripening. The 16S rRNA gene-based metagenomic analysis revealed that the dominant phyla and classes, (Gammaproteobacteria, Betaproteobacteria, Bacilli, and Clostridia) of the three different jeotgal were identical, albeit with different composition ratios. Diversification was evident beginning at the order level. Interestingly, each dominant order was mainly comprised of single members even at the genus level. The dominant genera included Halomonas, Tetragenococcus, Halanaerobium, Pseudomonas, Massilia, and Lentibacillus. This observed genus-level heterogeneity suggests that there are diverse bacterial signatures in jeotgal and that these can be used as indicators for jeotgal ripening and/or as starters to increase its sensory quality and functionality.
Abstract
Jeotgal is a salty and fermented traditional Korean fish sauce. Unlike most other previous studies that investigated samples purchased from retail markets, this study focused on samples of jeotgal with traceable history to Yeonggwang, a time-honored fishing village in Korea. Three jeotgal samples, which were made from small yellow croakers, largehead hairtail, and miscellaneous fish, were selected based on information obtained from interviews with local craftsmen and literature reviews. Bacterial community profiles of the three jeotgal samples were investigated to identify indicator (and potentially core) bacteria for jeotgal ripening. The 16S rRNA gene-based metagenomic analysis revealed that the dominant phyla and classes, (Gammaproteobacteria, Betaproteobacteria, Bacilli, and Clostridia) of the three different jeotgal were identical, albeit with different composition ratios. Diversification was evident beginning at the order level. Interestingly, each dominant order was mainly comprised of single members even at the genus level. The dominant genera included Halomonas, Tetragenococcus, Halanaerobium, Pseudomonas, Massilia, and Lentibacillus. This observed genus-level heterogeneity suggests that there are diverse bacterial signatures in jeotgal and that these can be used as indicators for jeotgal ripening and/or as starters to increase its sensory quality and functionality.
참고문헌 (43)
- Cha IT, "Genome sequence of the haloarchaeon Haloterrigena jeotgali type strain A29(T)isolated from salt-fermented food", Stand. Genomic Sci, 10, pp.49~ (2015)
- Chao A, "Estimating the population size for capture-recapture data with unequal catchability", Biometrics, 43, pp.783~791 (1987)
- Choi EJ, "Salimicrobium jeotgali sp. nov., isolated from salted, fermented seafood", Int. J. Syst. Evol. Microbiol, 64, pp.3624~3630 (2014)
- Choi EJ, "Brevibacterium jeotgali sp. nov., isolated from jeotgal, a traditional Korean fermented seafood", Int. J. Syst. Evol. Microbiol, 63, pp.3430~3436 (2013)
- Guan L, "Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria", Food Microbiol, 28, pp.101~113 (2011)
- Huh SH, "Feeding habits of hairtail, Trichiurus lepturus", Korean J. Ichthyol, 11, pp.191~197 (1999)
- Hyun DW, "Proteus cibarius sp. nov., a swarming bacterium from jeotgal, a traditional Korean fermented seafood, and emended description of the genus Proteus", Int. J. Syst. Evol. Microbiol, 66, pp.2158~2164 (2016)
- Jeong DW, "Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt -fermented seafood, for starter development", Int. J. Food Microbiol, 188, pp.108~115 (2014)
- Jeong DW, "Genetic diversity of Staphylococcus equorum isolates from saeu-jeotgal evaluated by multilocus sequence typing", Antonie Van Leeuwenhoek, 106, pp.795~808 (2014)
- Jeong DW, "Complete genome sequence of Staphylococcus equorum KS1039 isolated from saeu-jeotgal, Korean high-salt -fermented seafood", J. Biotechnol, 219, pp.88~89 (2016)
- Jeong SH, "Halomonas cibimaris sp. nov., isolated from jeotgal, a traditional Korean fermented seafood", Antonie van Leeuwenhoek, 103, pp.503~512 (2013)
- 정도원, "배양법을 이용한 새우젓갈 숙성과정 중 박테리아상 분석", 한국미생물·생명공학회지, 44(3), pp.293~302 (2016), 한국미생물·생명공학회[DOI]
- 정재준, "Pyrosequencing-Based Analysis of the Bacterial Community in Korean Traditional Seafood, Ojingeo Jeotgal", Journal of Microbiology and Biotechnology, 23(10), pp.1428~1433 (2013), 한국미생물·생명공학회[DOI]
- Jung MY, "Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation", Food Chem, 265, pp.135~143 (2018)
- 김정아, "Physicochemical Properties and Bacterial Communities of Meongge (Halocynthia roretzi) Jeotgal Prepared with 3 Different Types of Salts", Journal of Microbiology and Biotechnology, 29(4), pp.527~537 (2019), 한국미생물·생명공학회[DOI]
- 김정아, "Properties of Tetragenococcus halophilus Strains Isolated from Myeolchi (anchovy)-jeotgal", 한국미생물·생명공학회지, 46(4), pp.313~319 (2018), 한국미생물·생명공학회
- Kim KH, "Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine(cadaverine)formation during saeu-jeot(salted shrimp)fermentation", Food Microbiol, 82, pp.465~473 (2019)
- Kim MS, "Bacterial communities of traditional salted and fermented sea foods from Jeju Island of Korea using 16s rRNA gene clone library analysis", J. Food Sci, 79, pp.927~934 (2014)
- 김민수, "Halomonas jeotgali sp. nov., a New Moderate Halophilic Bacterium Isolated from a Traditional Fermented Seafood", The Journal of Microbiology, 48(3), pp.404~410 (2010), 한국미생물학회
- 구옥경, "Korean traditional fermented fish products: jeotgal", Journal of Ethnic Foods, 3(2), pp.107~116 (2016), 한국식품연구원
- Lee JH, "Transfer of a mobile Staphylococcus saprophyticus plasmid isolated from fermented seafood that confers tetracycline resistance", PLoS One, 14, pp.e0213289~ (2019)
- Lee JM, "Characterization of salt -tolerant β -glucosidase with inc -reased thermostability under high salinity conditions from Bacillus sp. SJ-10 isolated from jeotgal, a traditional Korean fermented seafood", Bioproc. Biosyst. Eng, 38, pp.1335~1346 (2015)
- Lee SH, "Microbial successions and metabolite changes during fermentation of salted shrimp(saeu-jeot)with different salt concentrations", PLoS One, 9, pp.e90115~ (2014)
- Lee SH, "Weissella jogaejeotgali sp. nov., isolated from jogae jeotgal, a traditional Korean fermented seafood", Int. J. Syst. Evol. Microbiol, 65, pp.4674~4681 (2015)
- 이윤주, "Identification of Lactic Acid Bacteria in Galchi- and Myeolchi-Jeotgal by 16S rRNA Gene Sequencing, MALDI-TOF Mass Spectrometry, and PCR-DGGE", Journal of Microbiology and Biotechnology, 28(7), pp.1112~1121 (2018), 한국미생물·생명공학회
- Magurran AE., "Measuring Biological Diversity" (2003), Wiley-Blackwell
- Hoboken, "Paenibacillus tyraminigenes sp. nov. isolated from myeolchi-jeotgal, a traditional Korean salted and fermented anchovy", Int. J. Food Microbiol, 127, pp.209~214 (2008)
- Nam YD, "Genome sequence of Kocuria atrinae C3-8, isolated from jeotgal, a traditional Korean fermented seafood", J. Bacteriol, 194, pp.5996~ (2012)
- Roh SW, "Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing", ISME J, 4, pp.1~16 (2010)
- Roh SW, "Halalkalicoccus jeotgali sp. nov., a halophilic archaeon from shrimp jeotgal, a traditional Korean fermented seafood", Int. J. Syst. Evol. Microbiol, 57, pp.2296~2298 (2007)
- Roh SW, "Natronococcus jeotgali sp. nov., a halophilic archaeon isolated from shrimp jeotgal, a traditional fermented seafood from Korea", Int. J. Syst. Evol. Microbiol, 57, pp.2129~2131 (2007)
- 심재민, "Microbial Communities and Physicochemical Properties of Myeolchi Jeotgal (Anchovy Jeotgal) Prepared with Different Types of Salts", Journal of Microbiology and Biotechnology, 27(10), pp.1744~1752 (2017), 한국미생물·생명공학회
- Song EJ, "Bacterial community analysis in three types of the fermented seafood, jeotgal, produced in South Korea", Biosci. Biotechnol. Biochem, 82, pp.1444~1454 (2018)
- Sundararaman A, "Virgibacillus jeotgali sp. nov., isolated from myeolchi-jeotgal, a traditional Korean high-salt-fermented anchovy", Int. J. Syst. Evol. Microbiol, 67, pp.158~163 (2017)
- Sundararaman A, "Lentibacillus alimentarius sp. nov., isolated from myeolchi-jeotgal, a traditional Korean high-salt fermented anchovy", Antonie van Leeuwenhoek, 111, pp.1065~1071 (2018)
- Sung JS, "Genome sequence of the halotolerant Staphylococcus sp. strain OJ82, isolated from Korean traditional salt-fermented seafood", J. Bacteriol, 194, pp.6353~6354 (2012)
- Udomsil N, "Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation", J. Agr. Food Chem, 59, pp.8401~8408 (2011)
- Whon TW, "Genomic and phenotypic analyses of Carnobacterium jeotgali strain MS3 (T), a lactate-producing candidate biopreservative bacterium isolated from salt -fermented shrimp", FEMS Microbiol. Lett, 362, pp.058~ (2015)
- Zhuang Yao, "Properties of a fibrinolytic enzyme secreted by Bacillus subtilis JS2 isolated from saeu (small shrimp) jeotgal", Food Science and Biotechnology, 27(3), pp.765~772 (2018), 한국식품과학회[DOI]
- Zhuang Yao, "Characterization of a Fibrinolytic Enzyme Secreted by Bacillus velezensis BS2 Isolated from Sea Squirt Jeotgal", Journal of Microbiology and Biotechnology, 29(3), pp.347~356 (2019), 한국미생물·생명공학회[DOI]
- Yoon JH, "Psychrobacter alimentarius sp. nov., isolated from squid jeotgal, a traditional Korean fermented seafood", Int. J. Syst. Evol. Microbiol, 55, pp.171~176 (2005)
- Yuk KJ, "Lelliottia jeotgali sp. nov., isolated from a traditional Korean fermented clam", Int. J. Syst. Evol. Microbiol, 68, pp.1725~1731 (2018)
- Yun JH, "Leucobacter salsicius sp. nov., from a salt-fermented food", Int. J. Syst. Evol. Microbiol, 61, pp.502~506 (2011)