Korean Journal of Microbiology (미생물학회지)

The Microbiological Society of Korea (한국미생물학회)
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The microbial diversity analysis of the Korea traditional post-fermented tea (Chungtaejeon)

한국 전통 미생물발효차(청태전)의 미생물 군집분석

  • Kim, Byung-Hyuk (National Institute of Horticultural and Herbal Science, RDA) ;
  • Jang, Jong-Ok (National Institute of Horticultural and Herbal Science, RDA) ;
  • Kang, Zion (BioSynectics) ;
  • Joa, Jae Ho (National Institute of Horticultural and Herbal Science, RDA) ;
  • Moon, Doo-Gyung (National Institute of Horticultural and Herbal Science, RDA)
  • 김병혁 (농촌진흥청 국립원예특작과학원) ;
  • 장종옥 (농촌진흥청 국립원예특작과학원) ;
  • 강시온 (바이오시네틱스) ;
  • 좌재호 (농촌진흥청 국립원예특작과학원) ;
  • 문두경 (농촌진흥청 국립원예특작과학원)
  • Received : 2017.08.04
  • Accepted : 2017.09.21
  • Published : 2017.09.30
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Abstract

Tea is the most popular beverage in the world. In fact, there are mainly three different kinds of tea (Green tea, black tea, and post-fermented tea). Post-fermented tea is produced by the microbial fermentation process using sun-dried green tea leaves (Camellia sinensis) as the raw material. Chungtaejeon was a traditional tea introduced in the age of the ancient three states and is the only "Ddeok-cha or Don-cha" culture in the world that survived on the southwestern shore of Republic of Korea. In this study, the structures of the bacterial community involved in the production of oriental traditional post-fermented tea (Chungtaejeon) were investigated using 16S rRNA gene analysis. The 16S rRNA gene analysis of dominant microbial bacteria in post-fermented tea confirmed the presence of Pantoea sp., and Klebsiella oxytoca. Phylogenetic analysis suggested that the taxonomic affiliation of the dominant species in the post-fermented tea was ${\gamma}$-proteobacteria. As a result of the microbial community size analysis, it was confirmed that the size of the microbial communities of Chungtaejeon was the largest compared to other teas

차는 세계적으로 인기있는 음료로 불발효차(녹차), 반발효차(우롱차), 완전발효차(홍차)와 흑차(미생물발효차 or 후발효차)를 포함하고 구분된다. 미생물발효차는 차나무(Camellia sinensis)의 잎을 미생물 발효과정을 통해 제조된다. 삼국시대부터 전해 내려온 청태전은 한국 남해안지역에서 제조되며 돈차 또는 떡차로 불리는 독창적인 한국의 미생물발효차이다. 본 연구에서는 청태전에 우점하는 미생물군집구조 분석을 위해 16S rRNA 유전자를 이용하였다. 청태전에 우점하는 미생물은 ${\gamma}$-proteobacteria에 속하는 Pantoea sp.와 Klebsiella oxytoca가 우점하였다. 미생물 군집크기 분석을 통해 청태전의 미생물 군집크기가 다른 미생물발효차와 비교해 가장 큰 것을 확인하였다.

Keywords

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