Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Identification of Putrefactive Bacteria Related to Soybean Curd

두부 부패에 관여하는 주요 미생물 동정

  • Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University) ;
  • Kim, Moon-Suk (Department of Food Science and Technology, Chonbuk National University) ;
  • Bae, Kyung-Sook (Genetic Engineering Research Institute, KIST) ;
  • Kho, Yung-Hee (Genetic Engineering Research Institute, KIST)
  • 신동화 (전북대학교 식품공학과) ;
  • 김문숙 (전북대학교 식품공학과) ;
  • 배경숙 (한국과학기술연구원 유전공학연구소) ;
  • 고영희 (한국과학기술연구원 유전공학연구소)
  • Published : 1992.01.01
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Abstract

Three microorganisms were isolated from staled market soybean curd and confirmed their reproducibility of putrefaction. The isolates were identified as Acinetobacter calcoaceticus var. anitrat(97.9%) and Klebsiella pneumoniae subgroup pneumoniae(99.0%). The third microorganism has same characteristics as A. calcoaceticus var. anitrat except mucoid production.

시판 두부를 $20{\sim}25^{\circ}C$에 방치하여 부패를 유발시킨 후 이 부패두부로부터 주요 관여 미생물 3균주를 순수분리, 부패성을 확인한 후 동정한 결과 Acinetobacter calcoaceticus var. anitrat(97.9%)와 Klebsiella pneumoniae subgroup pneumoniae(99.0%)로 확인되었으며 나머지 한 균주는 Acinetobacter calcoaceticus var. anitrat와 동일한 특성을 보유하며 점액성을 지닌 균주로 확인되었다.

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