환경생물 (Korean Journal of Environmental Biology)

  • 제39권4호
  • /
  • Pages.515-522
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  • 2021
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  • 1226-9999(pISSN)
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  • 2287-7851(eISSN)
한국환경생물학회 (Korean Society of Environmental Biology)
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In situ analysis of the bacterial community associated with the Korean salty fermented seafood jeotgal

  • Hyunjun Kim (Department of Systems Biology, Yonsei University) ;
  • Yoomin Ahn (Department of Systems Biology, Yonsei University) ;
  • Chulhee Park (Department of Systems Biology, Yonsei University) ;
  • Eungbin Kim (Department of Systems Biology, Yonsei University)
  • 투고 : 2021.05.24
  • 심사 : 2021.12.07
  • 발행 : 2021.12.31
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초록

Jeotgal is a salty and fermented traditional Korean fish sauce. Unlike most other previous studies that investigated samples purchased from retail markets, this study focused on samples of jeotgal with traceable history to Yeonggwang, a timehonored fishing village in Korea. Three jeotgal samples, which were made from small yellow croakers, largehead hairtail, and miscellaneous fish, were selected based on information obtained from interviews with local craftsmen and literature reviews. Bacterial community profiles of the three jeotgal samples were investigated to identify indicator (and potentially core) bacteria for jeotgal ripening. The 16S rRNA gene-based metagenomic analysis revealed that the dominant phyla and classes, (Gammaproteobacteria, Betaproteobacteria, Bacilli, and Clostridia) of the three different jeotgal were identical, albeit with different composition ratios. Diversification was evident beginning at the order level. Interestingly, each dominant order was mainly comprised of single members even at the genus level. The dominant genera included Halomonas, Tetragenococcus, Halanaerobium, Pseudomonas, Massilia, and Lentibacillus. This observed genus-level heterogeneity suggests that there are diverse bacterial signatures in jeotgal and that these can be used as indicators for jeotgal ripening and/or as starters to increase its sensory quality and functionality.

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과제정보

This work was supported by the Strategic Initiative for Microbiomes in Agriculture and Food (918011-4) funded by the Ministry of Agriculture, Food and Rural Affairs and by the Ministry of Education of the Republic of Korea and the National Research Foundation of Korea (NRF-2019S1A5C2A04083293).

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