고로쇠 수액의 저장 중 세균군집 분석 (Analysis of the Bacterial Community during the Storage of Gorosoe(Acer mono Max.) Sap)

서지정보

· 발행기관 : 한국식품영양학회
· 수록지 정보 : 한국식품영양학회지 / 22권 / 4호 / 492 ~ 496페이지
· 저자명 : 오정환, 서상태, 오혜영, 홍진성, 강하영

초록

The composition of the bacterial populations in Gorosoe(Acer mono Max.) sap was characterized during storage with different heat treatments(63℃ for 30 min and 73℃ for 15 sec). The saps were aseptically collected at 0, 15 and 30 days of storage and analyzed by dilution plating and 16S rDNA PCR-DGGE analysis. There were significant differences in the total number of colony forming units(CFUs) of bacteria between heated and nonheated saps. Bacteria of nonheated sap were present at a level of 3.4×107 CFU/㎖－1, whereas living bacteria were not detected in the heated sap. According to the 16S rDNA sequence and DGGE analysis, Pseudomonas sp. was the most abundant bacterial strain in the samlpes, and the bacterial community structures become more simplified with time and were composed of the Chryseobacterium sp. with time. These results allowed us to characterize the dominant bacteria involved in Gorosoe sap and to better understand their dynamics throughout storage.

영어초록

The composition of the bacterial populations in Gorosoe(Acer mono Max.) sap was characterized during storage with different heat treatments(63℃ for 30 min and 73℃ for 15 sec). The saps were aseptically collected at 0, 15 and 30 days of storage and analyzed by dilution plating and 16S rDNA PCR-DGGE analysis. There were significant differences in the total number of colony forming units(CFUs) of bacteria between heated and nonheated saps. Bacteria of nonheated sap were present at a level of 3.4×107 CFU/㎖－1, whereas living bacteria were not detected in the heated sap. According to the 16S rDNA sequence and DGGE analysis, Pseudomonas sp. was the most abundant bacterial strain in the samlpes, and the bacterial community structures become more simplified with time and were composed of the Chryseobacterium sp. with time. These results allowed us to characterize the dominant bacteria involved in Gorosoe sap and to better understand their dynamics throughout storage.

참고자료

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