Bacterial Community Migration in the Ripening of Doenjang, a Traditional Korean Fermented Soybean Food
2
조회
0
다운로드
39
인용
0
참고문헌
키워드
초록
Doenjang, a traditional Korean fermented soybean paste, is made by mixing and ripening meju with high salt brine (approximately 18%). Meju is a naturally fermented soybean block prepared by soaking, steaming, and molding soybean. To understand living bacterial community migration and the roles of bacteria in the manufacturing process of doenjang, the diversity of culturable bacteria in meju and doenjang was examined using media supplemented with NaCl, and some physiological activities of predominant isolates were determined. Bacilli were the major bacteria involved throughout the entire manufacturing process from meju to doenjang; some of these bacteria might be present as spores during the doenjang ripening process. Bacillus siamensis was the most populous species of the genus, and Bacillus licheniformis exhibited sufficient salt tolerance to maintain its growth during doenjang ripening. Enterococcus faecalis and Enterococcus faecium, the major lactic acid bacteria (LAB) identified in this study, did not continue to grow under high NaCl conditions in doenjang. Enterococci and certain species of coagulase-negative staphylococci (CNS) were the predominant acid-producing bacteria in meju fermentation, whereas Tetragenococcus halophilus and CNS were the major acid-producing bacteria in doenjang fermentation. We conclude that bacilli, LAB, and CNS may be the major bacterial groups involved in meju fermentation and that these bacterial communities undergo a shift toward salt-tolerant bacilli, CNS, and T. halophilus during the doenjang fermentation process.
Abstract
Doenjang, a traditional Korean fermented soybean paste, is made by mixing and ripening meju with high salt brine (approximately 18%). Meju is a naturally fermented soybean block prepared by soaking, steaming, and molding soybean. To understand living bacterial community migration and the roles of bacteria in the manufacturing process of doenjang, the diversity of culturable bacteria in meju and doenjang was examined using media supplemented with NaCl, and some physiological activities of predominant isolates were determined. Bacilli were the major bacteria involved throughout the entire manufacturing process from meju to doenjang; some of these bacteria might be present as spores during the doenjang ripening process. Bacillus siamensis was the most populous species of the genus, and Bacillus licheniformis exhibited sufficient salt tolerance to maintain its growth during doenjang ripening. Enterococcus faecalis and Enterococcus faecium, the major lactic acid bacteria (LAB) identified in this study, did not continue to grow under high NaCl conditions in doenjang. Enterococci and certain species of coagulase-negative staphylococci (CNS) were the predominant acid-producing bacteria in meju fermentation, whereas Tetragenococcus halophilus and CNS were the major acid-producing bacteria in doenjang fermentation. We conclude that bacilli, LAB, and CNS may be the major bacterial groups involved in meju fermentation and that these bacterial communities undergo a shift toward salt-tolerant bacilli, CNS, and T. halophilus during the doenjang fermentation process.
참고문헌 (43)
- AOAC., "Official Methods of Analysis" (2000), Association of Official Analytical Chemists
- B laiotta G, "Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages", J. Appl. Microbiol, 97, pp.271~284 (2004)
- Cho DH, "Microbial studies of Korean native soy-sauce fermentation: a study on the microflora of fermented Korean maeju l oaves", J. Korean Agric. Chem. Soc, 13, pp.35~42 (1970)
- Weon Taek Seo, "Bacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis", Food Science and Biotechnology, 16(2), pp.320~324 (2007), 한국식품과학회
- 최경근, "메주발효에 관여하는 우량균주의 분리, 동정 및 생육특성", 한국식품영양과학회지, 32(6), pp.818~824 (2003), 한국식품영양과학회
- Ch un J, "EzTaxon: a web-based tool for the identification of prokaryotes based on 16S ribosomal RNA gene sequences", Int. J. Syst. Evol. Microbiol, 57, pp.2259~2261 (2007)
- Corbiere Morot-Bizot S, "Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages", J. Appl. Microbiol, 102, pp.238~244 (2007)
- Coton E, "Biodiversity of coagulase-negative staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples", Int. J. Food Microbiol, 137, pp.221~229 (2010)
- Ercolini D, "Bacterial community structure and location in Stilton cheese", Appl. Environ. Microbiol, 69, pp.3540~3548 (2003)
- Fisher K, "The ecology, epidemiology, and virulence of Enterococcus", Microbiology, 155, pp.1749~1757 (2009)
- Ga tson JW, "Bacillus tequilensis sp. nov., isolated from a 2000-year-old Mexican shaft-tomb, is closely related to Bacillus subtilis", Int. J. Syst. Evol. Microbiol, 56, pp.1475~1484 (2006)
- Gillespie BE, "Prevalence and persistence of coagulase-negative Staphylococcus species in three dairy research herds", Vet. Microbiol, 134, pp.65~72 (2009)
- Seung-Shi Ham, "Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae", Food Science and Biotechnology, 13(5), pp.537~543 (2004), 한국식품과학회
- Hugas M, "Bacterial s tarter cultures for meat fermentation", Food Chem, 59, pp.547~554 (1997)
- Hur S-H, "Occurrence of acid producing bacteria in meju loaves", J. Korean Agric. Chem. Soc, 34, pp.130~133 (1991)
- Iacumin L, "Ecology and dynamics of coagulase negative cocci isolated from naturally fermented Italian sausages", Syst. Appl. Microbiol, 29, pp.480~486 (2006)
- Ka ng M-J, "Isolation and identification of microorganisms producing the soy protein-hydrolyzing enzyme from traditional mejus", J. Korean Soc. Agric. Chem. Biotechnol, 43, pp.86~94 (2000)
- Kim T-W, "Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis", Int. J. Food Microbiol, 131, pp.265~271 (2009)
- Yi-Seul Kim, "Analyses of Bacterial Communities in Meju, a Korean Traditional Fermented Soybean Bricks, by Cultivation-Based and Pyrosequencing Methods", The Journal of Microbiology, 49(3), pp.340~348 (2011), 한국미생물학회
- 김용상, "Pyrosequencing을 이용한 전통된장 제조과정 중 세균군집구조의 분석", 미생물학회지, 47(3), pp.275~280 (2011), 한국미생물학회
- Klein G., "Taxonomy, ecology and antibiotic resistance of enterococci from food and the gastro-intestinal tract", Int. J. Food Microbiol, 88, pp.123~131 (2003)
- Kwon OJ, "The c haracteristics o f bacteria isolated from ordinary Korean soy sauce and soybean paste", J. Korean Agric. Chem. Soc, 29, pp.422~428 (1986)
- Lane DJ., "Nucleic Acid Techniques in Bacterial Systematics", pp.115~175 (1991), Wiley
- Lee WJ, "Microbial s tudies of Korean n ative soy-sauce fermentation: a study on the microflora changes during Korean native soy-sauce fermentation", J. Korean Agric. Chem. Soc, 14, pp.137~148 (1971)
- Lee S-S, "Identification and isolation of zygomycetous fungi found on maeju, a raw material of Korean traditional soy sources", Korean J. Mycol, 21, pp.172~187 (1993)
- Lee S-S, "A study o n hyphomycetous fungi found on maejus, a raw material of Korean traditional soy sources", Korean J. Mycol, 21, pp.247~272 (1993)
- Lee SS., "Meju fermentation for a raw material of Korean traditional soy products", Korean J. Mycol, 23, pp.161~175 (1995)
- Lee S-S, "Kanjang and meju made with a single inoculum of the microorganism isolated from the Korean traditional meju", J. Korean Soc. Food Sci. Nutr, 26, pp.751~758 (1997)
- L ee J-H, "Determination of microbial diversity in meju, fermented, cooked soya beans, using nested PCR-denaturing gradient gel electrophoresis", Lett. Appl. Microbiol, 51, pp.388~394 (2010)
- Su Yun Lee, "Mass Spectrometry-Based Metabolite Profiling and Bacterial Diversity Characterization of Korean Traditional Meju During Fermentation", Journal of Microbiology and Biotechnology, 22(11), pp.1523~1531 (2012), 한국미생물·생명공학회[DOI]
- Madhaiyan M, "Bacillus methylotrophicus sp. nov., a methanol-utilizing, plantgrowth- promoting bacterium isolated from rice rhizosphere soil", Int. J. Syst. Evol. Microbiol, 60, pp.2490~2495 (2010)
- Mounier J, "Surface microflora of four smear-ripened cheeses", Appl. Environ. Microbiol, 71, pp.6489~6500 (2005)
- Nagase N, "Isolation and species distribution of staphylococci from animal and human skin", J. Vet. Med. Sci, 64, pp.245~250 (2002)
- Onda T, "Widespread distribution of the bacteriocin-producing lactic cocci in miso-paste products", J. Appl. Microbiol, 92, pp.695~705 (2002)
- Palmisano MM, "Bacillus sonorensis sp. nov., a close relative of Bacillus licheniformis, isolated from soil in the Sonoran Desert, Arizona", Int. J. Syst. Evol. Microbiol, 51, pp.1671~1679 (2001)
- Park H-K, "Characteristics of taste components of commercial soybean paste", Food Sci. Biotechnol, 11, pp.376~379 (2002)
- 박건영, "된장 제조방법의 표준화 연구: 1. 문헌에 의한 된장 제조방법의 표준화", 한국식품영양과학회지, 31(2), pp.343~350 (2002), 한국식품영양과학회
- Place RB, "Staphylococcus equorum s ubsp. linens, subsp. nov., a starter culture component for surface ripened semihard cheeses", Syst. Appl. Microbiol, 26, pp.30~37 (2003)
- Shivaji S, "Bacillus aerius sp. nov., Bacillus aerophilus sp. nov., Bacillus stratosphericus sp. nov. and Bacillus altitudinis sp. nov., isolated from cryogenic tubes used for collecting air samples from high altitudes", Int. J. Syst. Evol. Microbiol, 56, pp.1465~1473 (2006)
- Shivaji S, "Janibacter hoylei sp. nov., Bacillus isronensis s p. nov. and Bacillus aryabhattai s p. nov. , isolated from cryotubes used for collecting air from the upper atmosphere", Int. J. Syst. Evol. Microbiol, 59, pp.2977~2986 (2009)
- Sumpavapol P, "Bacillus siamensis sp. nov., isolated from salted crab (poo-khem) in Thailand", Int. J. Syst. Evol. Microbiol, 60, pp.2364~2370 (2010)
- Yoo JY, "Characteristics of traditional mejus of nation-wide collection", J. Korean Soc. Food Sci. Nutr, 27, pp.259~267 (1998)
- Yoo S-K, "Isolation and identification of microorganisms in Korean traditional soybean paste and soybean sauce", Korean J. Appl. Microbiol. Biotechnol, 27, pp.113~117 (1999)