Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Occurrence of Fungal Species in Dried Ginseng Products from Retail Market

시판 건조 인삼류(백삼, 홍삼)의 곰팡이 발생

  • Choi, Jang Nam (Microbial Safety Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kim, So Soo (Microbial Safety Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Baek, Seul Gi (Microbial Safety Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Park, Jin Ju (Microbial Safety Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Choi, Jung Hye (Microbial Safety Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Jang, Ja Yeong (Microbial Safety Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kim, Jeom-Soon (Microbial Safety Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Lee, Theresa (Microbial Safety Division, National Institute of Agricultural Sciences, Rural Development Administration)
  • 최장남 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 김소수 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 백슬기 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 박진주 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 최정혜 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 장자영 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 김점순 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 이데레사 (농촌진흥청 국립농업과학원 유해생물과)
  • Received : 2022.06.22
  • Accepted : 2022.08.13
  • Published : 2022.08.30
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Abstract

To investigate the occurrence of fungi in dried ginseng products, we collected 24 white and 26 red ginseng samples from the retail market. Fungi were detected in 50% and 46% of white and red ginseng samples, respectively. The average level of fungal contamination was 0.5 and 0.2 log10 CFU/g in white and red ginseng, respectively. In white ginseng, Penicillium polonicum, P. chrysogenum, and Rhizopus microsporus dominated with each having an occurrence of 18.2%. In red ginseng, Aspergillus spp. was dominant with an occurrence of 87.6%, with A. chevalieri having the highest occurrence (50%). PCR screening for mycotoxigenic potential showed that the 13 isolates of 4 species (P. polonicum, P. chrysogenum, P. melanoconidium, and A. chevalieri) tested were negative for the citrinin biosynthetic gene. These results show that the samples tested in this study had low risk of mycotoxin contamination. However, there is a possibility of dried ginseng products, such as white and red ginseng, being contaminated with fungi.

시판 유통 중인 건조 인삼류(백삼 24점, 홍삼 26점) 포장 제품을 수집하여 곰팡이 발생 조사를 수행하였다. 백삼과 홍삼은 각각 50%와 46%의 시료에서 곰팡이가 검출되었고 검출 시료의 평균 곰팡이 오염도는 각각 0.5와 0.2 log10 CFU/g이었다. 백삼에서는 Penicillium polonicum, P. chrysogenum, Rhizopus microsporus가 각각 18.2%로 우점하였으나 홍삼은 Aspergillus spp.이 87.6%로 우점하였으며 이 중 A. chevalieri가 50.0%로 가장 높았다. 이 중 독성 종으로 알려진 P. polonicum, P. chrysogenum, P. melanoconidium, A. chevalieri 균주의 citrinin 독소 생성 가능성을 분석한 결과, 13 균주 모두 독소 유전자가 검출되지 않았다. 이 결과는 조사한 시료의 곰팡이독소 오염 위험은 매우 낮지만, 건조 인삼류에 곰팡이 오염이 가능함을 보여준다.

Keywords

Acknowledgement

본 연구는 2021년 농촌진흥청 국립농업과학원 전문연구원 과정 지원사업(과제번호: PJ01579003)에 의해 이루어진 것임.

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