2019 ; Vol.29-4: 527~537
|Author||Jeong A Kim, Zhuang Yao, Hyun-Jin Kim, Jeong Hwan Kim|
|Place of duty||Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University, Republic of Korea|
|Title||Physicochemical Properties and Bacterial Communities of Meongge (Halocynthia roretzi) Jeotgal Prepared with 3 Different Types of Salts|
J. Microbiol. Biotechnol.2019 ;
|Abstract||Three types of meongge (Halocynthia roretzi) jeotgal (MJ) were prepared with 3 different types
of salts (12%, w/v): purified salt (PS), solar salt aged for 3 years (SS), and bamboo salt that had
been recrystalized 3 times (BS). One set of MJ was fermented with starters, Bacillus subtilis JS2
and Tetragenococcus halophilus BS1-37 (each 6 log CFU/g), and another set without starters for
42 days at 10oC. The LAB count of the SSMJ (non-starter) was highest at day 28 (2.30 log CFU/g).
The pH of the PSMJ and SSMJ was 5.72-5.77 at day 0, and 5.40-5.50 at day 42. BSMJ showed
higher pH and lower titratable acidities than other samples. Amino-type nitrogen (ANN)
increased continuously, and SSMJ showed higher values than other samples from day 14.
Bacterial species of non-starter MJ were examined by culture independent method. Clone
libraries of 16S rRNA genes were constructed in Escherichia coli from total DNA from nonstarter
MJ samples at day 0, 14, and 28. Thirty clones per each sample were randomly selected
and DNA sequences were analyzed. Variovorax sp., uncultured bacterium, and Acidovorax sp.
were the most dominant group at day 0, 14, and 28, respectively. Lactobacillus sakei and
Streptococcus sp. were the next dominant group in SSMJ at day 28. A Streptococcus sp. was
detected from PSMJ at day 28. Sensory evaluation for MJ samples at day 28 showed that SSMJ
got higher overall acceptability scores. These results showed that solar salt can cause desirable
changes in the microbial community of fermented foods, thereby positively affecting their
|Key_word||Meong-ge jeotgal, bacterial community, solar salt, LAB|
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