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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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초록· 키워드
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Jeotgal is a salty and fermented traditional Korean fish sauce. Unlike most other previous studies that investigated samples purchased from retail markets, this study focused on samples of jeotgal with traceable history to Yeonggwang, a time-honored fishing village in Korea. Three jeotgal samples, which were made from small yellow croakers, largehead hairtail, and miscellaneous fish, were selected based on information obtained from interviews with local craftsmen and literature reviews. Bacterial community profiles of the three jeotgal samples were investigated to identify indicator (and potentially core) bacteria for jeotgal ripening. The 16S rRNA gene-based metagenomic analysis revealed that the dominant phyla and classes, (Gammaproteobacteria, Betaproteobacteria, Bacilli, and Clostridia) of the three different jeotgal were identical, albeit with different composition ratios. Diversification was evident beginning at the order level. Interestingly, each dominant order was mainly comprised of single members even at the genus level. The dominant genera included Halomonas, Tetragenococcus, Halanaerobium, Pseudomonas, Massilia, and Lentibacillus. This observed genus-level heterogeneity suggests that there are diverse bacterial signatures in jeotgal and that these can be used as indicators for jeotgal ripening and/or as starters to increase its sensory quality and functionality.
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참고문헌 (43)
참고문헌 신청
Cha IT / 2015 / Genome sequence of the haloarchaeon Haloterrigena jeotgali type strain A29(T)isolated from salt-fermented food / Stand. Genomic Sci 10:49
Chao A / 1987 / Estimating the population size for capture-recapture data with unequal catchability / Biometrics 43:783~791
Choi EJ / 2014 / Salimicrobium jeotgali sp. nov., isolated from salted, fermented seafood / Int. J. Syst. Evol. Microbiol 64:3624~3630
Choi EJ / 2013 / Brevibacterium jeotgali sp. nov., isolated from jeotgal, a traditional Korean fermented seafood / Int. J. Syst. Evol. Microbiol 63:3430~3436
Guan L / 2011 / Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria / Food Microbiol 28:101~113
Chao A / 1987 / Estimating the population size for capture-recapture data with unequal catchability / Biometrics 43:783~791
Choi EJ / 2014 / Salimicrobium jeotgali sp. nov., isolated from salted, fermented seafood / Int. J. Syst. Evol. Microbiol 64:3624~3630
Choi EJ / 2013 / Brevibacterium jeotgali sp. nov., isolated from jeotgal, a traditional Korean fermented seafood / Int. J. Syst. Evol. Microbiol 63:3430~3436
Guan L / 2011 / Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria / Food Microbiol 28:101~113
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