Pyrosequencing을 이용한 메주, 천일염, 된장의 곰팡이 군집 분석
Fungal Microbial Community Profiles of Meju, Solar Salt, and Doenjang Using Pyrosequencing
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메주를 염수에 침지하여 된장을 만드는 과정 동안 진균의군집 변화와 재료가 된 메주와 천일염의 균총 천이를 확인하고자 진균의 ITS (internal transcribed spacer) 유전자 서열을 기반으로 하는 pyrosequencing을 통해 미생물 군집을확인하였다. 된장의 주요 원료인 메주는 Botrytis spp. (57.94%)와 Dothiorella samentorum (24.08%)가 우점종으로 확인되었다. 천일염은 확인되지 않은 종들이(70.13%) 검출되었고, 그 외 종들은 적은 비율로 다양하게 검출되었다. 된장은 진균 중 곰팡이가 아닌 효모인 Candida versatilis (92.62%)가 가장 높은 우점진균으로 확인되었다. 메주의 저염은 곰팡이 생육이 용이 했고, 천일염은 고세균 또는 호염진균, 된장은 고염 효모의 생존에 용이했던 것으로 판단된다. 메주와 천일염의 우점진균이 된장의 균총에 직접적인 영향을 미치지 못하는 것으로 판단된다.
Abstract
In order to evaluate the migration of fungi into doenjang from its materials, meju and solar salt, microbial communities were analyzed using pyrosequencing. Dominant fungi of meju were Botrytis spp. (57.94%) and Dothiorella samentorum (24.08%). Unidentified fungal species (37.53%), unassigned species (32.60%) and several fungal species of small portion were identified in solar salt. In doenjang, Candida versatilis were predominantly detected (92.62%). Non-halophilic mold were dominantly identified from meju (low-salt fermented soybean), while halophilic bacteria and archaea for solar salt and salt-tolerance fungi such as C. versatilis for doenjang (high-salt fermented soybean) were frequently detected. These results implied that most predominant fungal species might not be migrated from meju and/or solar salt into doenjang.
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