정보공개
Relationship between chemical characteristics and bacterial community of a Korean 1 salted-fermented
- 작성일2017.05.15 00:00
- 분류
- 조회수1,701
- 링크http://www.sciencedirect.com/science/article/pii/S0023643816303395
- 저널명LWT-Food Science and Technology
- 저자이해원,이미애,최윤정,황인민,홍성욱
- 구분
- 유형
제목
Relationship between chemical characteristics and bacterial community of a Korean 1 salted-fermented anchovy sauce, Myeolchi-Aekjeot
요약
Little is known of the relationship between the chemical characteristics and bacterial community of Myeolchi-Aekjeot, a traditional Korean fermented anchovy sauce. Therefore, we explored this relationship by determining the salinity, pH, nitrogen content and inorganic content of nine Myeolchi-Aekjeot samples. Major resident bacteria in Myeolchi-Aekjeot samples were from the genus Halanaerobium and Tetragenococcus. Interestingly, in samples with a high ratio of total and amino nitrogen content, Tetragenococcus, comprising halophilic lactic acid bacteria, was the dominant genus. Furthermore, high total and amino nitrogen contents were found to correlate with the genus Tetragenococcus, with R2 values of 0.85 and 0.89, respectively. Total nitrogen content is generally considered a quality parameter for fish sauces. We therefore conclude that the presence of Tetragenococcus bacteria can be an important quality parameter in future studies of salted-fermented anchovy sauces. Our results suggest a relationship between the chemical characteristics and a dominant bacterial community of Myeolchi-Aekjeot.
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