Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Microbiological Characteristics of Gamma Irradiated and Low-Salted Fermented Squid

감마선 조사된 저염 오징어젓갈 발효의 미생물균총 특성

  • Kim, Dong-Ho (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Yook, Hong-Sun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Ahn, Hyun-Joo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Jung-Ok (Department of Home Economics, King Sejong University) ;
  • Sohn, Cheon-Bae (Department of Food Science and Nutrition, Chungnam National University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • 김동호 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 김재훈 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 육홍선 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 안현주 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 김정옥 (세종대학교 가정학과) ;
  • 손천배 (충남대학교 식품영양학과) ;
  • 변명우 (한국원자력연구소 방사선식품생명공학연구팀)
  • Published : 1999.12.31
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Abstract

Microbiological characteristics of gamma irradiated low salt squid Jeot-gal were examined. Following the fermentation periods, total bacterial cell, Lactobacillus spp., Staphylococcus spp., Streptococcus spp., Pseudomonas spp. and yeast cell number were counted on their selective media and some acid forming bacteria and Pseudomonas spp. were identified. As the gamma irradiation dose increased, the microbial density of early fermentation phase was reduced and the growth rate was delayed. The repression effects on microbiological growth by gamma irradiation were to be higher as salt concentration increased. Adequate conditions of salt concentration and gamma irradiation for low-salt squid Jeot-gal preparation were 10% and 10 kGy, respectively. Lactobacillus sp. 2, Micrococcus varians and Streptococcus sp. I were isolated from 5% salt containing squid Jeot-gal, and Micrococcus morrhuae was from 20% only while Lactobacillus plantarum and Lactobacillus brevis were widespread. Lactobacillus brevis, Pediococcus halophilus and Pseudomonas diminuta were sensitive and Lactobacillus plantarum, Micrococcus morrhuae and Pseudomonas sp. 3 were resistant to gamma irradiation. The diversity of microflora decreased as salt concentration decreased and gamma irradiation dose increased.

염 농도와 감마선 조사 선량을 달리한 오징어젓갈의 미생물 균총 변화를 살펴보았다. 총균, Lactobacillus spp., Staphylococcus spp.는 발효기간에 따라 지속적으로 생장하여 발효 40일째에 염도 5%와 10%에서는 $10^8\;CFU/mL$까지, 염도 20%에서는 $10^7\;CFU/mL$까지 생장하였으며 5 kGy 이상 감마선 조사구는 초기 균수 감소로 발효 후기의 미생물 밀도가 낮아졌다. 염도가 증가할수록 감마선 조사가 미생물 생장에 미치는 영향이 컸으며, 감마선 조사에 의한 오징어젓갈 관련 발효 미생물의 생장억제는 염도 10%에 10 kGy의 감마선 조사 조건이 적합하였다. 발효미생물의 동정 결과, L. plantarum이 전 실험구에 걸쳐 가장 일반적인 발효균으로 분리되었으며 Lactobacillus sp. 2, Mic. varians, Streptococcus sp. 1 등은 염도 5%의 실험구에만, Mic. morrhuae 등은 20%의 염농도에서만 분리되어 염도에 따른 microflora의 차이를 나타내었다. 또한, L. brevis, Ped. halophilus, Pse. diminuta 등은 방사선 감수성이 큰 미생물군이었으며, L. plantarum, Mic. morrhuae, Pseudomonas sp. 3 등은 방사선에 대한 저항성이 높았다. 전체적으로 보아 염도 20% 실험구에서의 분리 미생물이 15종으로 가장 다양한 분포를 보였으며 염도가 낮아질수록, 감마선 조사선량이 높아질수록 종의 다양성은 낮았다.

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