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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 343 - 349 (7page)
이용수
이 논문의 연구 히스토리 (3)
2019
Physicochemical Properties and Microbial Communities of Meong-ge Jeotgal (Sea Squirt Jeotgal) Prepared with Different Types of Salts
김정아
응용생명과학부
2019.01
학위논문
Some Properties and Microbial Community Changes of Gul (Oyster) Jeotgal during Fermentation
김정아
,
Zhuang Yao
,
김현진
외 1명
한국미생물·생명공학회지
2019.01
학술저널
Physicochemical Properties and Bacterial Communities of Meongge (Halocynthia roretzi) Jeotgal Prepared with 3 Different Types of Salts
김정아
,
김정환
Journal of Microbiology and Biotechnology
2019.01
학술저널
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- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
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초록· 키워드
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Gul jeotgals (GJs) were prepared using solar salt aged for 3 years. One sample was fermented using starters, such as Bacillus subtilis JS2 and Tetragenococcus halophilus BS2-36 (each 106 CFU/g), and another sample was fermented without starters for 49 days at 10℃. Initial counts of bacilli and lactic acid bacteria (LAB) in non-starter GJ were found to be 3.20 × 102 and 7.67 × 101 CFU/g on day 0, and increased to 1.37 × 103 and 1.64 × 106 CFU/g on day 49. Those of starter GJ were found to be 2.10 × 105 and 3.30 × 107 CFU/g on day 49, indicating the growth of starters. The pH values of GJ were 5.93 ± 0.01 (non-starter) and 5.92 ± 0.01 (starter) on day 0 and decreased to 5.78 ± 0.01 (non-starter) and 5.75 ± 0.01 (starter) on day 49. Amino-type nitrogen (ANN) production increased continuously during fermentation, and 407.19 ± 15.85 (non-starter) and 398.04 ± 13.73 (starter) mg% on day 49. Clone libraries of 16S rRNA genes were constructed from total DNA extracted from non-starter GJ on days 7, 21, and 42. Nucleotide sequences of Escherichia coli transformants harboring recombinant pGEM-T easy plasmid containing 16S rRNA gene inserts from different bacterial species were analyzed using BLAST. Uncultured bacterium was the most dominant group and Gram – bacteria such as Acidovorax sp., Afipia sp., and Variovorax sp. were the second dominant group. Bacillus amyloliquefaciens (day 7), Bacillus velezensis (day 21 and 42), and Bacillus subtilis (day 42) were observed, but no lactic acid bacteria were detected. Acidovorax and Variovorax species might play some role in GJ fermentation. Further studies on these bacteria are necessary.
목차
등록된 정보가 없습니다.
참고문헌 (26)
참고문헌 신청
구옥경 / 2016 / Korean traditional fermented fish products: jeotgal / Journal of Ethnic Foods 3(2):107~116
Kim CY / 1988 / Decomposition of glycogen and protein in pickled oyster during fermentation with salt / Bull. Korean Fish. Soc 14:66~71
Sung NJ / 1978 / Degradation of nucleotides and their related compounds during the fermentation of oyster / J. Korean Soc. Food Nutr 7:1~6
Hiau CY / 1990 / Characterization of oyster shucking liquid wastes and their utilization as oyster soup / J. Food Sci :374~378
강경태 / 2007 / 굴 스파게티 소스의 개발 / 한국식품영양과학회지 36(1):93~99
Kim CY / 1988 / Decomposition of glycogen and protein in pickled oyster during fermentation with salt / Bull. Korean Fish. Soc 14:66~71
Sung NJ / 1978 / Degradation of nucleotides and their related compounds during the fermentation of oyster / J. Korean Soc. Food Nutr 7:1~6
Hiau CY / 1990 / Characterization of oyster shucking liquid wastes and their utilization as oyster soup / J. Food Sci :374~378
강경태 / 2007 / 굴 스파게티 소스의 개발 / 한국식품영양과학회지 36(1):93~99
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