양파 부패병변에서 분리한 세균의 특성
Characterization of Bacteria Isolated from Rotted Onions (Allium cepa)
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경남 창녕, 의령, 함양지역의 양파 주산지에서 수집한 부패 양파로부터 분리한 세균 139 균주의 약 18%가 CMCase활성을, 53%가 PGase 활성을 가지고 있었다. 이들 분리균중 PGase를 생성하는 균주를 중심으로 선별한 45 균주 중에서 31 균주가 양파 부패 활성을 나타냈고, FAMEs 분석에 의해 Pseudomonas속 18주, Bacillus속 11주, Yersinia속7주 및 기타 9주로 분류되었다. 이 dendrogram상에서Pseudomonas는 부패 활성 유무에 따라 clustering이 가능하였다. Bacillus속은 CMCase와 PGase 활성이 높았으나 부패활성은 약했으며, Pseudomonas속은 Bacillus속에 비해PGase의 활성이 훨씬 약했으나 양파 전체 조직을 연화시켜물렁하게 만드는 강력한 부패 활성을 나타내었으며 102 cfu정도만 접종하여도 부패증상을 일으켰다. 병원성이 강한Pseudomonas는 P. gladioli로 동정되었는데 양파부패균으로서 국내에서 분리 동정은 첫 보고로 생각된다. P. gladioli는B. subtilis로 동정된 Bacillus에 비해 낮은 온도에서 균의 생육과 PGase 활성이 양호하였다. 또 B. subtilis PGase 의 활성 최적 pH가 9.0인데 비해 P. gladioli는 양파의 산도인 pH5.0~6.0에서 최대 활성을 나타내었다. 이러한 결과를 종합하면 Pseudomonas속 세균이 저온 저장 중의 양파의 주요 부패 원인균의 하나라 추정된다
Abstract
One hundred thirty nine bacteria were isolated from rotten onions collected from main producing districts, Chang-Nyung, Eui-Ryung, and Ham-Yang in Korea. The 18% (25 strains) of bacterial isolates have carboxymethylcellulase (CMCase) activity and the 53% (74 strains) have polygalacturonase (PGase) activity. Thirty one among randomly selected 45 strains of PGase producing bacteria have pathogenicity to onions. The isolates were classified into Pseudomonas sp. (18 strains), Bacillus sp. (11 strains), Yersinia sp. (7 strains), and others (9 strains) on the basis of FAMEs patterns. Eighteen strains of Pseudomonas sp. were mainly divided into three cluster in the dendrogram and only the two clusters of them showed pathogenicity to onions. CMCase and PGase activities of Pseudomonas sp. weaker than those of Bacillus sp.. However, the pathogenicity of Pseudomonas sp. to soften onions was stronger than that of Bacillus sp. Inoculation of 102 cfu of Pseudomonas sp. gives rise to softening of onions. Pseudomonas sp. was identified as Pseudomonas gladioli by biochemical and physiological characteristics. P. gladioli is the first reported bacterium as a pathogen of onion in Korea. In low temperature, P. gladioli showed better growth and higher PGase activity than those of Bacillus sp. identified as Bacillus subtilis. And pH 9.0 is optimal pH for PGase activity of B. subtilis while that of P. gladioli is pH 5.0~6.0 which is the acidity of onions. Taken together, P. gladioli may be a main pathogene of onion rot during the cold storage condition.
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