Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Isolation and Antibiotic Susceptibility of Enterococcus spp. from Fermented Soy Paste

콩발효식품에서의 장구균과 항생제 내성특성

  • Kang, Tae-Mi (Dept. of Food Science and Biotechnology, Gachon University) ;
  • Park, Jong-Hyun (Dept. of Food Science and Biotechnology, Gachon University)
  • 강태미 (가천대학교 식품생물공학과) ;
  • 박종현 (가천대학교 식품생물공학과)
  • Received : 2012.02.03
  • Accepted : 2012.03.05
  • Published : 2012.05.31
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Abstract

To evaluate the antibiotic risk of $Enterococcus$ in fermented soy paste, $Enterococcus$ spp. were isolated and identified from 31 $Cheongkukjang$ and 17 $Doenjang$, samples. Exactly 123 $Enterococcus$ spp., 119 from $Cheongkukjang$ and four from $Doenjang$, were ultimately isolated. The most frequently collected $Enterococcus$ isolates in $Cheongkukjang$ were 69 strains of $E.$ $faecium$ and 20 strains of $E.$ $faecalis$. All four $Enterococcus$ spp. from $Deonjang$ were identified as $E.$ $faecium$. All isolates were sensitive to ampicillin, chloramphenicol, penicillin, and tetracyclin $E.$ However, they showed broad spectra from sensitivity to resistance to erythromycin, ripampin, and streptomycin. Vancomycin minimum inhibition concentration (MIC) of $Enterococcus$ spp. from $Cheongkukjang$ ranged from 0.25 to 8 ${\mu}g/mL$. Almost all strains were sensitive to vancomycin, but eight strains showed intermediate resistance to vancomycin. Seventeen strains showing the highest MIC of 8 ${\mu}g/mL$ among all isolates were evenly distributed among $E.$ $faecalis$, $E.$ $faecium$, $E.$ $gallinarum$, and $E.$ $casselifalvus$, in which the strong resistant genes of $van$A and $van$B for vancomycin were not detected. Overall antibiotic resistance of $Enterococcus$ isolates was relatively low and particularly low vancomycin resistance was similar to those of $Enterococcus$ isolates obtained from other foods. Therefore, the antibiotics resistance of $Enterococcus$ and especially vancomycin-resistant $Enterococcus$ spp. from $Cheongkukjang$ and $Doenjang$, is not hazardous.

콩 발효식품인 청국장과 된장에서 분리한 $Enterococcus$의 항생제 내성을 평가하고자 31개의 청국장과 17개의 된장으로부터 $Enterococcus$를 분리, 동정한 후 항생제 내성특성을 분석하였다. 모든 청국장 시료에서 119균주, 된장시료에서 4균주, 총 123개의 $Enterococcus$를 분리하였고 가장 많이 분리된 종은 청국장에서는 $E.$ $faecium$ 69균주, $E.$ $faecalis$ 20균주 등이며 된장시료에서 분리한 4균주는 모두 $E.$ $faecium$으로 동정되었다. 총 123개의 $Enterococcus$는 ampicillin, chloramphenicol, penicillin, tetracycline에 내성이 낮게 나타났다. 그리고 erythromycin, ripampin, streptomycin 등에게는 내성이 높은 것으로부터 민감성이 있는 것까지 다양하게 분포하였다. 청국장에서 분리된 $Enterococcus$의 vancomycin MiC 범위는 0.25~8 ${\mu}g/mL$로 나타났으며, MiC 8 ${\mu}g/mL$ 정도의 낮은 내성균 17균주가 $E.$ $faecalis$, $E.$ $faecium$, $E.$ $gallinarum$, $E.$ $casselifalvus$ 등에 고르게 분포되어 있음을 알 수가 있었다. 모든 분리균주에서 고농도 vancomycin 내성유전자인 $van$A, $van$B는 검출되지 않았다. 본 연구의 결과 $Enterococcus$는 자연환경에 널리 분포하고 있는 만큼 가공식품에는 항생제 내성균주와 vancomycin-resistant $Enterococcus$가 존재할 수 있으나 이들 청국장, 된장 등의 콩 발효식품 $Enterococcus$에는 주요 항생제에 내성정도가 높지 않아 항생제 안전성이 있는 것으로 보인다.

Keywords

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