Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Isolation of Bacteria from Jeotgal Using High-salt-content Media and Their Growths in High-salt Condition

고염에서 생장하는 젓갈 유래 Bacteria의 분리 및 고염에서의 생육 특성

  • An, Doo-Hyun (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
  • 안두현 (경기대학교 식품생물공학과) ;
  • 이종훈 (경기대학교 식품생물공학과)
  • Received : 2011.07.18
  • Accepted : 2011.08.12
  • Published : 2011.09.28
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Abstract

Proteolytic bacteria were isolated from Myeolchi-jeotgal and Saeu-jeotgal using high-salt-content media and their growths in the media containing 25% NaCl were monitored to draw the role of bacteria in the ripening of jeotgal. The most populous genus in Myeolchi-jeotgal detected on agar media with 15% NaCl was Bacillus and its relatives, while the most populous in Saeu-jeotgal was Staphylococcus. Among the isolates, Virgibacillus halodenitrificans from Myeolchi-jeotgal and Halobacillus trueperi from Saeu-jeotgal showed proteinase activities. The species from Myeolchi-jeotgal showed proteinase activity on the agar media with 8% NaCl were similar to those isolated from the media with 15% NaCl. The dominant of Myeolchi-jeotgal isolated at the 15% NaCl concentration may be involved in the proteolysis. The proteolytic species from Saeu-jeotgal on the agar media with 8% NaCl were the genera Bacillus, Salinicoccus, and Salimicrobium those were not the dominants at 15% NaCl condition. The dominant isolates from Saeu-jeotgal on agar media with 15% NaCl may not be involved in the proteolysis of Saeu-jeotgal. Vb. halodenitrificans and Staphylococcus equorum, the dominant species from Myeolchi-jeotgal and Saeu-jeotgal, showed growths at the nutrient broth containing 25% NaCl. They may play a significant role in the ripening of jeotgal and have a high possibility to be used as the starter.

젓갈의 숙성에 미치는 bacteria의 역할 규명을 목표로 고염에서 생장하며 단백질 분해활성을 나타내는 bacteria를 멸치젓과 새우젓으로부터 분리하여 이들의 고염에서의 생장을 검토하였다. NaCl이 15% 첨가된 고체배지를 이용하여 bacteria를 분리한 경우, 멸치젓으로부터는 Bacillus 및 근연속이, 새우젓으로부터는 Staphylococcus 속이 우점으로 분리되었고, 멸치젓으로부터 분리된 Virgibacillus halodenitrificans와 새우젓으로부터 분리된 Halobacillus trueperi가 단백질 분해활성을 나타내었다. NaCl이 8% 첨가된 고체배지에서 단백질 분해활성을 나타낸 멸치젓 유래 bacteria는 Vb. halodenitrificans를 중심으로 한 Bacillus 근연 속으로 NaCl 농도 15%에서 생장하는 bacteria의 군집과 크게 다르지 않았다. 그러나 NaCl이 8% 첨가된 고체배지에서 단백질 분해 활성을 나타낸 새우젓 유래 bacteria는 NaCl 농도 15%에서 분리된 우점균 Staphylococcus, Salinicoccus, Salimicrobium 속이 아닌 Bacillus 속과 Planococcus, Salinivibrio 속으로 확인되어 새우젓의 우점종은 단백질 분해와 큰 관련이 없는 것으로 추정된다. 멸치젓의 우점종 Vb. halodenitrificans와 새우젓의 우점종 Staphylococcus equorum은 NaCl이 25% 첨가된 배지에서도 생장을 나타내어 젓갈 숙성과 높은 관련성을 가지고 있으며, 종균으로 이용될 높은 가능성을 가지고 있다.

Keywords

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