Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Denaturing Gradient Gel Electrophoresis and Culture-based Analysis of the Bacterial Community in Cheonggukjang, a Korean Traditional Fermented Soybean Food from Gangwon Province

DGGE 방법과 배양법을 이용한 강원지역 전통 발효 청국장에서 미생물의 다양성 분석

  • Hong, Sung Wook (National Institute of Animal Science, RDA) ;
  • Lim, In Kyu (Division of Biological Science and Technology, Yonsei University) ;
  • Kim, Yong Woo (Division of Biological Science and Technology, Yonsei University) ;
  • Shin, Seung-Mee (Department Hotel Culinary and Catering Management, Chungwoon University) ;
  • Chung, Kun Sub (Division of Biological Science and Technology, Yonsei University)
  • 홍성욱 (농촌진흥청 국립축산과학원) ;
  • 임인규 (연세대학교 생명과학기술학부) ;
  • 김용우 (연세대학교 생명과학기술학부) ;
  • 신승미 (청운대학교 호텔조리식당경영학과) ;
  • 정건섭 (연세대학교 생명과학기술학부)
  • Received : 2013.01.08
  • Accepted : 2013.05.06
  • Published : 2013.08.31
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Abstract

Bacterial communities derived from cheonggukjang and raw rice straw collected from a Mireuksan farm and a Heungup cheonggukjang in Gangwon province were investigated using both culture-based method and denaturing gradient gel electrophoresis (DGGE) analysis. Pure cultures, which were isolated from raw rice straw and cheonggukjang and cultured on tryptic soy agar plates (53-76 colonies per plate), were identified by analysis of 16S rRNA sequences. The traditional culture-based method and analysis of PCR-amplified 16S rRNA by DGGE revealed that for samples collected from the Mireuksan farm, Pantoea agglomerans and Bacillus subtilis were the predominant species in the raw rice-straw and cheonggukjang, respectively. For samples collected from the Heungup cheonggukjang, Bacillus amyloliquefaciens was the predominant species in both raw rice straw and cheonggukjang. Other microorganisms, including members of Pantoea, Bacillus, Enterococcus, Enterobacter, Pseudomonas, Rhodococcus, and Acinetobacter, were also present in the raw rice-straw and cheonggukjang, as were bacteria that could not be cultured.

전통적인 방법으로 제조한 청국장과 볏짚시료로부터 배양방법과 비배양방법인 DGGE를 이용한 청국장의 발효미생물 군집을 분석하였다. 배양방법에서는 미륵산농원의 볏짚과 청국장 시료에서 P. agglomerans (65%)와 B. subtilis (60%)가 우점미생물로 나타내었고, 흥업토속 청국장의 볏짚과 청국장 시료에서는 B. amyloliquefaciens (57%와 52%)가 우점미생물로 확인하였다. DGGE 분석에서는 미륵산농원의 볏짚과 청국장 시료에서 P. agglomerans (Band intensity 20.6%)와 B. subtilis (Band intensity 25.7%)가 우점미생물로 나타내었고 흥업토속 청국장의 볏짚과 청국장 시료에서는 B. amyloliquefaciens (Band intensity 27.3%, 26.4%)가 우점미생물로 확인하였다. 그 외에도 볏짚에서는 Pantoea sp. Enterococcus durans, Enterobacter sp, P. ananatis, Bacillus sp., Rhodococcus sp. Pseudomonas fulva, Acinetobacter sp., B. licheniformis, B. amyloliquefaciens 등의 미생물을 확인하였고 청국장에서는 B. licheniformis, B. subtilis, Bacillus sp., B. circulans, Acinetobacter sp. 등의 미생물을 확인이 되었으며, 비배양 방법을 이용한 청국장 발효미생물 균총 조사는 배양이 불가능한 미생물을 확인할 수 있었다.

Keywords

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