한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제52권3호
  • /
  • Pages.304-313
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  • 2024
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  • 1598-642X(pISSN)
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  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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재배지역에 따른 절임배추 및 김치의 미생물 군집 분석

Analysis of Microbial Communities of Salted Cabbage and Kimchi according to Cultivation Areas

  • 김창은 (구운식품연구소) ;
  • 김수현 (구운식품연구소) ;
  • 정민서 (평창꽃순이(주)농업회사법인) ;
  • 이승림 (상지대학교 식품영양학과)
  • Chang Eun Kim (Guwoon Food & Research Institute) ;
  • Soo Hyun Kim (Guwoon Food & Research Institute) ;
  • Min Seo Jung (Pyeongchang Kkotsooni Co., Ltd.) ;
  • Seung Lim Lee (Department of Food and Nutrition)
  • 투고 : 2024.06.05
  • 심사 : 2024.08.08
  • 발행 : 2024.09.28
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초록

강원도 평창, 경상북도 안동 및 전라남도 해남에서 각각 재배된 배추를 수집하여 동일한 조건에서 절여 저장기간에 따른 미생물 군집의 변화와 동일한 양념을 사용하여 제조한 김치의 미생물 군집을 비교하였다. 저장 1일차 평창, 안동 및 해남 절임배추 중 해남 절임배추 미생물 군집의 다양성이 가장 높았고 저장 5일 및 10일차 절임배추에서 공통적으로 유사한 결과를 나타냈다. 저장 1일차 절임배추로 제조한 김치는 절임배추와 비교하여 미생물 군집의 다양성이 증가하였다. 저장 1일차 절임배추는 육상 구균성 남세균인 S. zengkensis, 저장 5일 및 10일차 절임배추는 해빙에서 분리된 M. primoryensis가 우점균임을 확인하였다. 저장 5일차 평창, 안동 및 해남 절임배추에서 Leuconostoc spp.가 각각 0.82%, 0.13% 및 0.28%, 저장 10일차 평창 및 해남 절임배추에서 각각 2.39% 및 0.93%의 Leuconostoc spp.가 검출되었다. 저장 1일차 평창, 안동 및 해남 절임배추로 제조한 김치는 항박테리아, 항바이러스 및 항진균의 특성을 나타내는 J. lividum이 우점종임을 확인하였으며, Leuconostoc spp. 등 발효과정 및 저온저장 김치에서 발견되는 미생물들의 생육이 이루어지고 있음을 확인하였다.

In this study, the microbial distribution and diversity of kimchi manufactured in the same method as salted cabbage manufactured from Pyeongchang, Andong, and Haenam cabbage according to the storage period were compared. Among Pyeongchang, Andong, and Haenam salted cabbages, the Haenam salted cabbage microbial community showed the highest diversity on the 1st day of storage. As the storage period of salted cabbage increased, the alpha diversity value increased, the proportion of cyanobacteria decreased, and bacteria derived from sea salt and water increased. Principal coordinates analysis(PCoA) and unweighted pair group method with arithmetic mean(UPGMA) trees showed that Andong salted cabbage on the 5th day of storage had a microbial community close to salted cabbage on the 10th day of storage. At the species level, Sinocapsa zengkensis was 78.65%, 90.64%, and 63.44%, respectively, in Pyeongchang, Andong, and Haenam salted cabbages on the 1st day of storage. Marinomonas primoryensis was showed in Pyeongchang, Andong, and Haenam salted cabbage on the 5th day of storage at 24.39%, 26.60%, and 21.75%, respectively, and at 42.17%, 31.43%, and 45.21%, respectively, on the 10th day of storage. Kimchi made from Pyeongchang, Andong, and Haenam salted cabbages showed Janthinobacterium lividum at 30.47%, 29.60%, and 25.97%, respectively. In addition, Leuconostoc spp. involved in fermentation were showed from the 5th day of storage, but Andong salted cabbage on the 10th day of storage was not showed. These results show to be due to differences in soil, climate, and cultivation methods of cabbage.

키워드

과제정보

This study was conducted in 2023 with support for technical support projects from the Korea SMEs and Startups Agency.

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