Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Review on Long-Term Preservation Methods for Microorganisms Causing Foodborne Diseases

식중독 원인 미생물 장기 보존 방법에 대한 고찰

  • Kim, Yujin (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Soomin (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Soyeon (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University)
  • 김유진 (숙명여자대학교 식품영양학과) ;
  • 김수민 (숙명여자대학교 식품영양학과) ;
  • 김소연 (숙명여자대학교 식품영양학과) ;
  • 윤요한 (숙명여자대학교 식품영양학과)
  • Received : 2022.01.10
  • Accepted : 2022.05.27
  • Published : 2022.06.30
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Abstract

The rapid development of biotechnology has increased the importance of microorganisms or their genetic information. Thus, the Nagoya Protocol on access to genetic resources and the fair and equitable sharing of benefits arising from their utilization was established, and countries are working to secure industrially and academically useful bioresources to deal with the agreement. In the case of Korea, because 67% of bioresources are imported from abroad, we are required to secure domestic bioresources as well. The number of isolated foodborne illness-causing microorganisms is predicted to invrease based on the incresing number of outbreaks of foodborne illness each year. Consequently, appropriate long-term preservation methods are necessary to secure the isolated microorganisms for the purpose of research and resourcification. Therefore, the long-term preservation methods for bacteria, fungi, viruses, and protozoa were investigated in this study, from domestic and international bioresource banks, and the functions of the cryoprotectants were reviewed and discussed. This review should be informative in the preservation of microorganisms and contribute to the development of biotechnology.

Keywords

Acknowledgement

본 연구는 2020년도 식품의약품안전처의 연구개발비(20162MFDS013)로 수행되었으며 이에 감사드립니다.

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