Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Isolation and Identification of Contaminated Organisms on Dried Persimmon

곶감으로부터의 오염미생물 분리 및 동정

  • Kang, Bok-Hee (Center for Food Function and Safety, Hoseo University) ;
  • Jo, Mi-Young (Department of Food & Biotechnology, Hoseo University) ;
  • Hur, Sang-Sun (Department of Food Science & Biotechnology, Joongbu University) ;
  • Shin, Kee-Sun (Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Lee, Dong-Sun (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University) ;
  • Lee, Sang-Han (Department of Food Science & Technology, Kyungpook National University) ;
  • Lee, Jin-Man (Department of Food & Biotechnology, Hoseo University)
  • 강복희 (호서대학교 식품기능안전연구센터) ;
  • 조미영 (호서대학교 식품공학과) ;
  • 허상선 (중부대학교 식품생명과학과) ;
  • 신기선 (한국생명공학연구원 생물자원센터) ;
  • 이동선 (제주대학교 생명공학부) ;
  • 이상한 (경북대학교 식품공학과) ;
  • 이진만 (호서대학교 식품공학과)
  • Received : 2012.10.08
  • Accepted : 2012.12.14
  • Published : 2012.12.30
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Abstract

In this study, we isolated microorganisms from dried persimmon in Sangju and obtained 15 strains of microorganisms as the basic research to prevent the quality changes during drying and storage of dried persimmon. Contaminated microorganisms were separated using seven species of medium. Viable cell counts of dried persimmon from Sangju was $5.18{\times}10^2{\sim}1.68{\times}10^7$ CFU/g. Green mold K2-1 accounted for the highest percentage in the contaminated dried persimmons and identified as a major causative microorganism. Light violet and creamy yeasts were the second largest contaminated microorganisms. Green mold K2-1 strain was identified as Penicillium sp. and fungus K-1 and K-3 were identified as Caldosporium sp. and Aspergillus sp.

상주 지역 곶감의 제조 및 저장 중의 품질열화를 방지하기 위한 기초 연구로서 상주 곶감으로부터 오염균을 분리하여 동정을 실시하였다. 7종의 배지를 사용하여 곶감으로부터 오염균을 분리한 결과 배지 종류별로 오염균수가 $5.18{\times}10^2{\sim}2.31{\times}10^4$ CFU/g으로 나타났다. 곰팡이에 의해 오염된 곶감의 경우 배지 종류에 따라 오염균수가 $1.17{\times}10^6{\sim}1.68{\times}10^7$ CFU/g으로 나타났다. 곶감의 주요 오염균을 조사하기 위해 우점종으로 존재하는 균수를 확인한 결과, 분리된 3종의 곰팡이 중에서 푸른 곰팡이 K2-1이 가장 많은 비율을 차지하여 곶감 오염에 있어 주요 원인균으로 판단하였다. 다음으로 크림색 효모와 연보라색 효모가 많이 상재하고 있는 것으로 나타났다. 분리한 15종의 균주 중 주요 오염 원인균으로 판단되는 푸른 곰팡이 K2-1에 대한 균주 동정을 실시한 결과Penicillium sp.으로 동정되었으며, 곰팡이 K-1과 K-3는 각각 Caldosporium sp.와 Aspergillus sp.으로 동정되었다.

Keywords

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