Song Eun-Ji, Lee Eun-Sook, Park So-Lim, Choi Hak-Jong, Roh Seong Woon, Nam Young-Do
a Research Group of Gut Microbiome, Korea Food Research Institute , Wanju , Republic of Korea.
b Department of Food Biotechnology , Korea University of Science and Technology , Daejeon , Republic of Korea.
Biosci Biotechnol Biochem. 2018 Aug;82(8):1444-1454. doi: 10.1080/09168451.2018.1469395. Epub 2018 May 9.
Jeotgal is a traditional Korean seafood fermented by indigenous microbes. The bacterial community in five myeolchi-jeot (Engraulis japonica), five meongge-jeot (Halocynthia roretzi), and six saeu-jeot (Acetes japonicas) produced in South Korea was analyzed by barcoded pyrosequencing targeting the V1/V2 hyper-variable regions of the 16S rRNA gene. All samples were dominated by the phyla Firmicutes, which represented 67.7% (SD = 27.2%) of the population. Tetragenococcus halophilus and Tetragenococcus muriaticus were the predominant species in myeolchi-jeot. The LABs, Lactobacillus sakei, Lactobacillus curvatus, and Weissella koreensis were the predominant species in meongge-jeot. In myeolchi-jeot and meongge-jeot, the bacterial communities within samples were consistent in their predominance, however each of saeu-jeot samples had inter-individual variety in the bacterial community leading to the difficulties of standardization for the commercial production of saeu-jeot. The results of this study will conclusively help to expand our basic knowledge of jeotgal and the related microorganisms involved in food fermentation.
腌制品是一种由本土微生物发酵而成的传统韩国海鲜。通过对16S rRNA基因V1/V2高变区进行条形码焦磷酸测序，分析了韩国生产的5种鳀鱼腌制品（日本鳀）、5种海鞘腌制品（柄海鞘）和6种小虾腌制品（日本毛虾）中的细菌群落。所有样本中厚壁菌门占主导地位，占菌群总数的67.7%（标准差=27.2%）。嗜盐四联球菌和盐沼四联球菌是鳀鱼腌制品中的优势菌种。米酒乳杆菌、弯曲乳杆菌和韩国魏斯氏菌是海鞘腌制品中的优势乳酸菌。在鳀鱼腌制品和海鞘腌制品中，样本内的细菌群落优势一致，但每种小虾腌制品样本的细菌群落存在个体差异，这给小虾腌制品的商业化生产标准化带来了困难。本研究结果将最终有助于扩展我们对腌制品及食品发酵相关微生物的基础知识。
