• Fisheries and Aquatic Sciences
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• 제3권2호
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• pp.118-125
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• 2000

Lipid classes and fatty acid compositions of eight species of wild and cultured seawater fish in Korea were investigated. Total lipid (TL) contents of wild and cultured fish were $2.64\pm1.88\%$ and $5.42\pm1.76\%$, respectively, except for rockfish and striped beakperch. Non-polar lipids (NL) in all fish samples comprised approximately $84\%$ of the TL content. The proportion equation of NL content to TL content was y=0.9296x-0.4468 $(R^2=0.98l2, p<0.001)$. The most abundant NL class was triglyceride. The prominent fatty acids in all fish samples were 16: 0, 18: 1(n-9), 22 : 6(n-3) (docosahexaenoic acid, DHA), 16: 1(n-7), 20 : 5 (n-3) (eicosapentaenoic acid, EPA), 18 : 0 and 18 : 1(n-7). The polyunsaturated fatty acid (PUFA) group was the richest among the total fatty acids (TFA). DHA and EPA were comprised of approximately $85\%$ of n-3 PUFA. There was a positive correlation between TFA content and n-3 PUFA content; y=0.292x-0.0055 $(R^2=0.9349, p<0.001)$. The n-3 PUFA content of the cultured fish was approximately twice as much as that of the wild fish. Therefore, cultured fish were proven to provide better sources of n-3 PUFA if compared to wild fish.

• 한국어병학회지
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• 제28권1호
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• pp.27-35
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• 2015

Viral hemorrhagic septicemia virus (VHSV)는 세계적으로 담수와 해산어에 심각한 경제적 손실을 야기시키는 주요바이러스이다. 이매패류는 감염어로부터 해수로 방출된 바이러스를 여과섭식작용을 통해 축적하는 것으로 알려져 있어 carrier로써의 가능성이 보고된 바 있으므로. 본 연구에서는 이를 확인하기 위해 국내 어류 양식장 주변에 서식하는 참굴(Crassotrea gigas)과 담치(Mytilus edulis)를 샘플링하였고, RT-PCR법을 통해 바이러스를 검출하여 패류 내 VHSV존재를 확인하였다. 기존 병성감정기관에서 사용하는 primer로는 IVa genotype만을 검출할 수가 있었기 때문에 Glycoprotein(G) gene의 conserved region에 대한 primer를 제작하여 VHSV의 4가지 타입 모두 검출할 수 있게 하였고 이를 본 연구에 사용하였다. 총 84개 중 22개의 시료가 nested PCR을 통해 양성으로 확인되었고, 이 중 6개의 양성시료를 시퀀싱하여 유전학적 분석을 실시하였다. 그 결과 국내 여러 지역의 패류에서 검출된 VHSV는 모두 IVa genotype으로 아주 제한적인 결과를 보여주었으며, 이는 국내 어류에게 질병을 일으키는 VHSV의 타입은 IVa genotype이라는 이전의 보고와 상응하는 결과를 나타냈다고 할 수 있다. 결론적으로 본 연구에서는 양식장 주변에 서식하는 이매패류의 여과섭식작용으로 인한 축적되는 바이러스로 인한 전염가능성과 패류 내 존재하는 바이러스와 어류에서 질병을 발생시키는 바이러스와의 상호관계를 조사하였으며, 향후 다른 genotype의 유입 및 검출을 위한 연구는 계속적으로 필요하다고 생각된다.

• 한국수산과학회지
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• 제28권6호
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• pp.812-813
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• 1995

Lactococcal cells are nutritionally fastidious and thus, generally cultured either in milk or M17 medium (Terzaghi and Sandine, 1975). In this study, Lactococcus cremoris wild-type (KH) and its less­proteolytic mutant (KHA1) cells were grown on the M17 medium or with modified M17 medium by replicated parallel experiments. The modified M17 medium had the same composition as M17 medium, except that lactose was replaced by glucose. Analyses of culture-broth samples, in which the M17 and the modified M17 media were used, were conducted by high-performance liquid chromatography (HPLC). But, working with these media created noisy problems in analyses of samples. Therefore, a new semi-synthetic medium was developed on the basis of nutritional requirements (Morishita et al., 1981). The composition of the semi-synthetic medium determined on the basis of the nutritional requirements and the composition of milk, is presented in Table 1. The composition of M17 medium is also presented and compared in the table. L. cremoris KH and KHA1 cells were grown again on the new synthetic medium containing glucose or lactose. The broth samples were then drawn and analyzed by HPLC. Clearer separations of fermented products were achieved from the new medium than those with the M17 and the modified M17 media. In comparison with the M17 or the modified M17 media, growth on the new medium was good (Kim et al, 1993). Additional fermentations were also carried out at a controlled pH of 7.0, where enhanced growth of lactococcal cells was obtained. In the fermentations, samples were also analyzed for the concentrations of sugar and lactic acid. The results showed that the new synthetic medium was as good as or better than the M 17 and the modified M 17 media. This is because casein hydrolysate in the synthetic medium provided a ready supply of amino acids and peptides for L. cremoris KH and KHA1 cells. Lactic acid bacteria (LAB) including Lactococcal cells have been known to be an effective means of preserving foods, at the same time as giving particular tastes in fields of dairy products. LAB also have always occupied an important place in the technology of sea products, and marine LAB have known to be present in traditional fermented products (Ohhira et al, 1988). To apply the new synthetic medium to marine LAB, two different LAB were isolated from pickled anchovy and pollacks caviar and were grown on the new media in which various concentrations of NaCl $(3, 5, 7 and 10\%)$ added. They were also grown on the medium solution in natural seawater $(35\%o\;salinity)$ and on the solution of natural seawater itself, too. As seen in Fig. 1, Marine LAB were grown best on the synthetic medium solution in natural seawater and the higher concentrations of NaCl were added to the medium, the longer lag-phase of growth profile appeared. Marine LAB in natural seawater were not grown well. From these results, the synthetic medium seems good to cultivate cells which are essential to get salted fish aged. In this study, it showed that the new synthetic medium provided adequate nutrition for L. cremoris KH and KHA1 cells, which have been used as cheese starters (Stadhouders et al, 1988). Using this new medium, the acid production capability of starter cultures could be also measured quantitatively. Thus, this new medium was inferior to the M17 or the modified M17 medium in culturing the cheese starters and in measuring fermentation characteristics of the starter cells. Moreover, this new medium found to be good for selected and well-identified marine LAB which are used in rapid fermentations of low-salted fish.