한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제34권2호
  • /
  • Pages.109-114
  • /
  • 2006
  • /
  • 1598-642X(pISSN)
  • /
  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

생마 저온부패 원인세균의 분리 및 부패균의 특성

Isolation and Characterization of Yam-Putrefactive Psychrotrophic Bacteria from Rotted Yam

  • 류희영 (안동대학교 식품영양학과) ;
  • 김영숙 (안동대학교 식품영양학과) ;
  • 박상조 (경북농업기술원 생물자원연구소) ;
  • 이봉호 (경북농업기술원 생물자원연구소) ;
  • 권순태 (안동대학교 원예육종학과) ;
  • 손호용 (안동대학교 식품영양학과)
  • Ryu Hee-Young (Department of Food and Nutrition, Andong University) ;
  • Kim Young-Sook (Department of Food and Nutrition, Andong University) ;
  • Park Sang-Jo (Experiment Station of Bioresources, Gyeongbuk Agricultural Technology Administration) ;
  • Lee Bong-Ho (Experiment Station of Bioresources, Gyeongbuk Agricultural Technology Administration) ;
  • Kwon Soon-Tae (Department of Horticulture and Breeding, Andong University) ;
  • Sohn Ho-Yong (Department of Food and Nutrition, Andong University)
  • 발행 : 2006.06.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 부패 생마로부터 저온성 부패균을 분리, 동정하고 분리균의 생육특성과 다양한 효소의 부패관련성을 조사하여, 생마 저온 장기저장 및 생마 가공식품 개발을 위한 기초자료를 제시할 목적으로 수행되었다. 저온 장기저장중의 부패생마로부터 서로 다른 13종의 저온세균을 분리, 동정하였으며, 다양한 온도에서 생마 절편을 이용한 부패력 측정 결과 분리균주 중 YAM-10및 YAM-12균주가 저온부패에 직접적으로 관련됨을 확인하였으며, 이들은 각각 Pseudomonas cepacia 및 Pseudomonas rhodesiae 동정되었다. 이들 균주는 20$^{\circ}C$에서도 우수한 amylase, CMCase, xylanase 활성을 나타내었으며 , 특히 amylase 활성은 생마 부패에 중요한 역할을 하는 것으로 판단되었다. YAM-10 및 YAM-12균주는 양파절편을 부패시키지는 못하였으며, 4$\sim$12$^{\circ}C$의 온도에서도 생육가능하며, pH 5 이하 및 pH 10 이상에서는 생육이 급격히 억제되었다. 현재 생마의 저온 장기저장 및 부패억제를 위한 저온성 Pseudomonas sp.의 제어와 생마부패에 관련되는 효소들의 특성과 저해에 대한 연구 및 저장성, 관능성이 강화된 산장, 염장 등을 통한 생마 가공식품 개발이 진행 중이다.

Yam has been recognized as healthy food due to its various biological activities, such as anti-obesity, antimicrobial, anticancer and immuno-stimulation activities, and its consumption has been increased during last decades. In this study, to investigate low-temperature, long-term storage of yam and to develop processed yam products, yam-putrefactive psychrotrophic bacteria were isolated from rotted yam and identified based on BBL identification system, fatty acid analysis in cell membrane and 16S rDNA sequence analysis. The putrefaction activity of isolated thirteen bacteria was evaluated using yam-slices (NaOCl-treated, autoclaved yam and without treatment), and YAM-10 and YAM-12 were identified as major psychrotrophic putrefactive bacteria. Both YAM-10 (Pseudomonas cepacia) and YAM-12 (Pseudomonas rhodesiae) bacteria grew well at 4$\sim$12$^{\circ}C$ and showed strong activity of polymer degrading enzymes, especially amylase, carboxy methyl cellulase and xylanase, at 20$^{\circ}C$. But they failed to grow at acidic pH (<5) or alkaline pH (>10). Our results suggested that the control of psychrotrophic Pseudomonas sp. by pH change and inhibition of polymer degrading enzymes, such as amy-lase, are necessary to long-term storage of yam.

키워드

참고문헌

  1. Ahn I.-H., K.-H. Son, H.-Y. Sohn, and S.-T. Kwon. 2005. In vitro culture of adventitious roots trom Dioscorea nipponica Makino for the production of steroidal saponins. Kor. J. Plant Biotechnol. 32: 217-223
  2. BuIter, S. P. 1986. Bergey's manual of sytematic bacteriology, 2nd ed. vol. 2. Springer-Verlag. New York, Berlin Heidelberg
  3. Champagne, C. P., R. R. Laing, D. Roy, A. A. Mafu, and M. W. Griffiths. 1994. Psychrotrophs in dairy products; their effects and their control. Crit. Rev. Food Sci. 34: 1-30
  4. Chung H. D. 1982. Control of onion bulb rot during storage at low temperature by postharvest treatment of fungicides. J. Kor. Soc. Hort. Sci. 23: 17-22
  5. Chung H.-Y. 1995. Carbohydrates analyses of Korean yam (Dioscorea) tubers. Kor. J. Food Sci. Technol. 27: 36-40
  6. Chung, S.-K., Y.-Y. Chung, and W. -S. Jeong. 1996. Studies on the browning inhibition of yam (Dioscorea airnadoirno) during hot air dehydration. Agri. Chem. Biotechnol. 39: 384-388
  7. Han, Y. N., S. H. Hahn, and J. R. Lee. 1990. Purification of mucilages trom Dioscorea batatas and D. japonica and their content analysis. Kor. J. Pharrnacogn. 21: 274-283
  8. Hironaka, K., K. Takada, and K. Ishilbashi. 1990. Chemical composition of mucilage of chinese yam. Nippon Shokuhin Kogyo Gakkaishi 37: 48-51
  9. Kim, C. Y., Y. J., Seo, S. H. Lee, S. P. Lee, S. D.Park, and K. H. Kim. 1997. Effect of packaging methods and temperatures on the shelf-life ofkorean yam (Dioscorea opposita Thumb.) during marketing. Kor. J. Post-harvest Sci. Technol. Agri. Products. 4: 139-146
  10. Kim, M. W. 2001. Effects of H2O-fraction of Dioscorea japonica Thunb and selenium on lipid peroxidation in streptozotocin-induced diabetic rats. Kor. J. Soc. Food Cookery Sci. 17: 344-352
  11. Kwon, C.-S., H. Y. Sohn, S. H. Kim, J. H. Kim, K. H. Son, J. S. Lee, J. K. Lim, and J.-S. Kim. 2003. Anti-obesity effect of Dioscorea nipponica Makino with lipase-inhibitory activity in rodents. Biosci. Biotechnol. Biochem. 67: 1451-1456 https://doi.org/10.1271/bbb.67.1451
  12. Kwon, C. S., I. S. Son, H. Y. Shim, I. S. Kwun, and K. M. Chung. 1999. Effects of yam on lowering cholesterol level and its mechanism. Kor. J. Food Nutr. 32: 637-643
  13. Kwon, E. G, E. M. Choe, and S. J. Gu. 2001. Effects of mucilage from yam (Dioscorea batatas DECENE) on blood glucose and lipid composition in alloxan-induced diabetic mice. Kor. J. Food Sci. Technol. 33: 795-801
  14. Lee, B. Y., and H. K. Kim. 1998. Quality properties of korean yam by various drying methods. Kor. J. Food Sci. Technol. 30: 877-882
  15. Lee, C. J., S. K. Lim, B. C. Kim, and W. Park. 2005. Characterization of bacteria isolated from rotted onions (Allium cepa). Kor. J. Microbiol. Biotechnol. 33: 248-254
  16. Lee, I.-S., S.-Y. Chung, C.-S. Shim, and S. J. Koo. 1995. Inhibitory effects of yam (Dioscorea batatas DECENE) extracts on the mutagenicity. Kor. J. Soc. Food Sci.. 11: 351-355
  17. Miller, G. L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugars. Anal. Chem. 31: 426-428 https://doi.org/10.1021/ac60147a030
  18. Onayemi, O. 1986. Some chemical factors affecting the quality of processed yam. J. Food Sci., 51: 161-164 https://doi.org/10.1111/j.1365-2621.1986.tb10860.x
  19. Shin, J.-H., D.-K. Kang, S.-Z. Park, B.-H. Lee, and J.-K. Sohn. 2004. The effects of growth regulators and medium strength on the shoot and bud formation from the shoot apex of chines yam (Dioscorea opposita Thunb). J. Plant Biotechnol. 6: 103-106
  20. Shin, J.-H., S.-K. Kim, J.-B. Kwon, B.-H. Lee, and J.-K. Sohn. 2004. Factors affecting the production of in vitro plants from the nodal pieces of chinese yam (Dioscorea opposita Thunb). J. Plant Biotechnol. 6: 97-102
  21. Shin, S. R. 2004. Changes on the components of yam snack by processing methods. Kor. J. Food Preservation. 11: 516-521
  22. Stohs, J. S., C. L. Wegner, and H. Rosenberg. 1975. Steroids and sapogenins of Dioscorea deltoidea tissue cultures. Planta Med. 28: 101-105 https://doi.org/10.1055/s-0028-1097836
  23. Yang, J. W, Y. B. Kim, and T. J. Yu. 1985. Isolation and identification of spoilage microorganism from ginseng extract. Kor. J. Appl. Microbiol. Bioeng. 13: 367-370
  24. Yi, S.-Y., C.-S. Kim, Y.-S. Song, and J.-H. Park. 2001. Studies on the quality characteristics of sponge cakes with addition of yam powders. J. Kor. Soc. Food Sci. Nutr. 30: 48-55