지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.29 No.2(Wn.151)
- 발행연도
- 2023.2
- 수록면
- 1 - 7 (7page)
이용수
초록· 키워드
오류제보하기
This study analyzed Korean Ganjang, a fermented health food, using the next-generation sequencing method. Through this analysis, the identification of microorganisms were identified by confirming the proportion of specific Korean Ganjang species by region such as Gangwon (AS), Gyeonggi (BS), Chungcheong (CS), Jeolla (DS), Gyeongsang (ES), and Jeju (FS). Looking at the proportion of the species level of bacterial distribution through the next generation sequencing of Korean Ganjang, in the AS sample, Staphylococcus capitis subsp. uralyticus accounted for 26.29%, followed by Staphylococcus hominis subsp. noobiosepticus 17.54% and Peptoniphilus gorbachii 14.63%. In the BS sample, Chromohalobacter beijerinckii accounted for 93.34%. In the CS sample, Staphylococcus capitis subsp. uralyticus 20.70%, followed by Enterococcus durans 19.32%, and Staphylococcus hominis subsp. noobiosepticus 10.90%. In the DS sample, Tetragenococcus halophilus subsp. halophilus DSM 20339 accounted for 70.97%, followed by Tetragenococcus halophilus subsp. flandriensis 27.90%. In the ES sample, Halanaerobium fermentans accounted for 35.95%, followed by Chromohalobacter beijerinckkii 31.26%, and Tetragenococcus halophilus subsp. halophilus DSM 20339 15.00%. In the FS sample, Bacillus licheniformis accounted for 33.38%, Staphylococcus capitis subsp. uralyticus 15.31%, Tetragenococcus halophilus subsp. halophilus DSM 20339 10.33%, and Chromohalobacter bezinii were 8.43%. To compare the bacterial community between Ganjang samples, an UPGMA dendrogram analysis using OTU was conducted. As a result, among the six samples, AS, CS, and FS samples were located relatively close to each other in a similar cluster structure, and BS and ES were also confirmed to be similar. It was confirmed that the DS sample had a different microbial cluster structure from other Ganjang samples.
목차
ABSTRACT
1. INTRODUCTION
2. MATERIALS AND METHODS
3. RESULTS AND CONSIDERATION
4. CONCLUSION AND SUMMARY
REFERENCES
참고문헌 (27)
참고문헌 신청
Choi, K. S., Choi, J. D., Chung, H. C., Kwon, K. I., Im, M. H., Kim, Y. H., ... Kim, W. S. (2000). Effects of mashing proportion of soybean to salt brine on Kanjang (soy sauce) quality. Korean Journal of Food Science and Technology, 32(1), 174-180.
Cho, D. H., & Lee, W. J. (1970). Microbiological studies of Korean native soy sauce fermentation: A study on the microflora of fermented Korean Maeju loaves. Journal of Applied Biological Chemistry, 13(1), 35-42.
Choi, J. M., Lee, C. B., & Kim, H. S. (2016). Quality characteristics of soy sauces by various manufacturing methods. Culinary Science & Hospitality Research, 22(2),57-65.
Han, K. S., & Yoo, S. S. (1991). A study on the influence of social changes on the management of indigenous fermented foods in Korean families. Korean Journal of Food and Cookery Science, 7(1), 1-9.
Ha, G. S., Jeong, H. J., Noh, Y. J., Kim, J. W., Jeong, S, J & Jeong, D. Y. (2022). Comparative microbiome analysis of and microbial biomarker discovery in two different fermented soy products, Doenjang and Ganjang, using next-generation sequencing. Journ
Cho, D. H., & Lee, W. J. (1970). Microbiological studies of Korean native soy sauce fermentation: A study on the microflora of fermented Korean Maeju loaves. Journal of Applied Biological Chemistry, 13(1), 35-42.
Choi, J. M., Lee, C. B., & Kim, H. S. (2016). Quality characteristics of soy sauces by various manufacturing methods. Culinary Science & Hospitality Research, 22(2),57-65.
Han, K. S., & Yoo, S. S. (1991). A study on the influence of social changes on the management of indigenous fermented foods in Korean families. Korean Journal of Food and Cookery Science, 7(1), 1-9.
Ha, G. S., Jeong, H. J., Noh, Y. J., Kim, J. W., Jeong, S, J & Jeong, D. Y. (2022). Comparative microbiome analysis of and microbial biomarker discovery in two different fermented soy products, Doenjang and Ganjang, using next-generation sequencing. Journ
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