오징어젓갈 Bacteria 군집분석 및 식중독균 생육저해 Bacillus 균주선발
Analysis of the Bacterial Community in Ojingeo-jeotgal and Selection of Bacillus Species Inhibiting the Growth of Food Pathogens
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초록
오징어젓갈의 안전성 확보 및 품질 균일화를 목적으로 사용할 종균 후보 선발을 위하여 오징어젓갈 우점 bacteria를 도출하고, 이들 중 황색포도상구균과 장염비브리오균에 대한 생육저해활성 보유 균주를 선발하였다. 6종의 배지를 이용하여 2종류의 오징어젓갈 시료로부터 순수 분리한 121 균주를 16S rRNA 유전자 염기서열분석을 통하여 동정한 결과, Bacillus 속, coagulase-negative staphylococci (CNS), 유산균의 순으로 우점하는 것으로 나타났다. CNS는 두 시료 모두에서 검출되었고, 유산균은 시료에 따라 분리되는 종(species)이 다르게 나타났다. 121 균주로부터 선발된 황색 포도상구균과 장염비브리오균의 생육을 모두 저해하는 6종의 Bacillus 균주는 NaCl이 6% 첨가된 배지에서 단백질분해활성을 나타내었다.
Abstract
Jeotgal is a generic term given to the high-salt-fermented seafood of Korea. This study aimed at developing an overview of the bacterial community present in Ojingeo-jeotgal, a highly consumed type of jeotgal, which is made with squid. Bacteria were isolated and purified from two samples on six different kinds of media and identified by 16S rRNA gene sequence analysis. Among the 121 total isolates, the most dominant genus was Bacillus, followed by coagulase-negative staphylococci (CNS) and lactic acid bacteria (LAB). CNS were detected in both samples, but LAB were observed in only a single sample. Six strains of Bacillus species inhibiting the growth of food pathogens, Staphylococcus aureus and Vibrio parahaemolyticus, were selected from the 121 isolates. These were found to inhibit the growth of both pathogens in addition to displaying proteolytic activities on media containing 6% NaCl and 2% skim milk.
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