Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Safety of the genus Enterococcus and the development of food fermentation starters in Korea: Current status and future steps

Enterococcus 속 박테리아의 안전성과 식품발효용 종균 개발의 방향성

  • Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
  • 이종훈 (경기대학교 식품생물공학과)
  • Received : 2019.11.20
  • Accepted : 2019.12.02
  • Published : 2020.02.29
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Abstract

Bacteria of the genus Enterococcus are of importance in food fermentations as well as their use as probiotics in humans and livestock. However, they are also important nosocomial pathogens that cause infections. Some strains are resistant to multiple antibiotics and possess virulence factors. The role of Enterococcus species in disease has raised issues on their safety for use in foods or as probiotics. First, this review summarized the positive and negative traits of Enterococcus spp. to illustrate the controversial nature of this bacterial genus and discussed the current genomic approaches can eliminate pathogenic strains. Then, this review examined the current status of starter development for traditional food fermentations and the regulation on the approval of novel food microorganisms in Korea to point out problems in the regulation. Based on the conclusions from the studies on Enterococcus spp., we suggested the direction of safety assessment of novel food microorganisms in Korea.

발효식품의 우점종 Enterococcus 속 박테리아는 식품발효에 중요한 역할을 담당할 뿐만 아니라 사람과 가축의 프로바이오틱스로 사용되는 긍정적 측면을 가지고 있지만, 균혈증, 심내막염 등의 병원감염을 일으키는 병원균으로도 알려져 있다. 또한 여러 항생제에 대한 내성균주와 부착분자, 선모, 용혈소 등의 독성인자 보유 균주들이 발견되고 있어 식품용 미생물 및 프로바이오틱스로서의 적합성에 의문이 제기되고 있다. 본 총설에서는 우선 Enterococcus의 긍적적 및 부정적 측면에 대한 정보를 제공하여 논란이 되고 있는 문제점을 제시하였고, 유전체 연구를 통하여 부정적인 측면을 보유하지 않은 식품산업에서 활용할 수 있는 균주 선발 방향을 검토하였다. 또한 우리나라 전통발효식품용 종균개발 현황과 신규 식품용 미생물 인허가 제도를 검토하여 문제점을 파악하였다. 결론으로 Enterococcus 연구결과에 근거 우리나라 신규 식품용 미생물의 안전성 평가 방향성을 제시하였다.

Keywords

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