Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria

국문 초록 (Abstract)

오징어 먹즙을 첨가하지 않은 저염 오징어 젓갈은 숙성 발효에 따라 숙성 초기에 젖산균 총수가 급속히 증가하고, Leuconostoc이 증가하여 숙성 적기에 최대량을 나타내고 이후 서서히 감소하였다. Lactobacillus는 숙성 적기 이후의 총 균수의 대부분을 차지할 만큼 균수가 많아지므로 숙성 적기 이후 품질에 관여하는 것으로 보인다. Streptococcus와 Pediococcus는 숙성 적기까지 완만하게 증가하다가 이후 급격히 감소하였다. Yeast는 숙성 중기 이후에 검출되고, 숙성 말기에 급격히 증가하므로 부패에 주로 관여하는 것으로 보인다. 오징어 먹즙을 첨가한 저염 오징어 젓갈의 숙성발효에 따른 젖산균의 변화를 보면 총 균수는 숙성 중반까지 증가하다가 중반 이후 약간 감소하였으나, 최대치에 도달하는 기간은 무 첨가군에 비하여 길었고, 젖산균 중 Leuconostoc, Streptococcus 및 Pediococcus는 숙성 후반까지 증가하였다가 후반에 감소하는 반면에, Lactobacillus는 숙성 후반까지 계속 증가하였다. Yeast는 숙성 초기에는 거의 증가하지 않다가 숙성 중반 이후 증가하였는데, 이러한 경향은 무 첨가군과 유사하였으나 젖산균의 수가 무 첨가군에 비하여 적었다. 오징어 먹즙을 첨가한 저염 오징어 젓갈에서 모든 균들의 수가 감소되어 오징어 먹즙이 균들의 성장을 억제하는 것으로 확인되었다.

다국어 초록 (Multilingual Abstract)

This study measured the change of lactic acid bacteria during the ripening fermentation process of low salt fermented squid with no squid ink added. All study groups showed increase of Leuconostoc and rapid growth of total plate count at the beginning stage of ripening and the maximum microbial count showed at the optimum stage of ripening which gradually reduced after the optimum stage. It is believed that Lactobacillus occupied the major part of the total plate count after the optimum stage of the squid fermentation, and it was related to the quality after the optimized ripening stage. Streptococcus and Pediococcus were gradually increased until the optimum stage of the ripening, and then decreased rapidly. Yeasts were detected in the middle stage of the fermentation and rapid increase was shown after the last stage of the fermentation which suggests that yeasts participate in putrefaction of the low salt fermented squid. The change of lactic acid bacteria observed during the ripening fermentation of low salt fermented squid with squid ink added was that the total plate count increased until ripening middle stage but showed a tendency to slightly reduce after the middle stage. The length of time to reach the maximum value was longer than the no treatment groups. Among the lactic acid bacteria, Leuconostoc, Streptococcus and Pediococcus has increased until the middle stage of the ripening while Lactobacillus constantly increased to the end part of the ripening. Yeasts had no increasing in the early ripening stage, but after middle of the ripening, it started to increase. That kind of tendency was similar to the case of no treatment groups. However, the amount of lactic acid bacteria tended to be less than no treatment groups. The tendency of decreasing number of all bacteria in low salt fermented squid with squid ink added shows squid ink restricts the growth of all bacteria.

참고문헌 (Reference)

1 이경국, "저식염 오징어 젓갈의 숙성 중 품질변화 및 최적 유통기한 설정" 한국식품영양과학회 41 (41): 687-694, 2012

2 Kim SM, "The development of squid Sikhae in Kang-Nung district. 2. The effects of fermentation temperatures and periods on chemical and microbial changes, and the partial purification of protease" 27 : 223-, 1994

3 Mori K, "The aerobic bacteria in the ripening process of"Ika-Shiokara"" 45 : 771-, 1979

4 Mori K, "Studies on the micro-organisms in salted and ripened squid meat product-IV. Microflora of Ika-shiokara"inoculated with several kinds of bacteria" 34 : 355-, 1983

5 Shinano H, "Studies on the micro-organisms in foods. I. Distribution of yeasts in fermented and salted foods" 26 : 207-, 1975

6 Shinano H, "Studies on the micro-organism in foods. I. Distribution of yeasts in fermented and salted foods" 26 : 207-, 1975

7 Itoh H, "Studies on lactic acid bacteria in fish sauces(part 2). Identification of salt-tolerance and acid-producing bacteria from fish sauces" 47 : 31-, 1985

8 Itoh H, "Studies on lactic acid bacteria in fish sauces(part 1). Chemical com-position and microflora of fish sauces" 47 : 23-, 1985

9 Shigeo M, "Selective media for enumerating lactic acid bacteria groups from fermented pickles" 35 : 610-, 1988

10 Hur SH, "Processing conditions of low-salt fermented squid and its flavor components. 3. Characterization of protease produced by Pseudomonas D2 isolated from squid Jeotkal" 24 : 636-, 1995

11 Kim YM, "Processing conditions for low salted squid Jeotkal" 26 : 312-, 1993

12 Kim YM, "Pro-cessing conditions of low salt fermented squid and its flavor components. 2. Effect of temperature, salinity and pH on the growth of bacteria from isolated low salt fermented squid" 24 : 631-, 1995

13 A.O.A.C., "Official Methods of Analysis" Association of Official Analytical Chemists 1970

14 A.O.A.C., "Official Methods of Analysis" Association of Official Analytical Chemists 1980

15 Lee CW, "Microfloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates" 20 : 102-109, 1992

16 Matsubara M, "Microbial contributions on ripening of squid shiokara" 60 : 265-, 1994

17 최승화, "Koji를 첨가하여 발효한 오징어 내장 조미료의 품질특성" 한국식품영양과학회 40 (40): 94-101, 2011

18 Morishita K, "Isolation and characteristics of lactic acid bacteria in commerical"Ika-Shiokara"" 61 : 371-, 1995

19 Yamazaki K, "Effect of squid liver on microflora of"Ika-Shiokara"" 58 : 1971-, 1992

20 Fujii T, "Chemical composition and microflora of fish sauce"Shotturu"" 50 : 1061-, 1984

21 Morishita K, "Chemical an microbiological characteristics of commerical"Shiokara"" 45 : 100-, 1994

22 Cha YJ, "Characterization of the strong proteolytic bacteria isolated from low salt fermented anchovy and of protease produced by that strain" 21 : 71-, 1988

23 Fujii T, "Changes in numbers and floral composition of foodborne and sanitary relating bacteria in squid"Shiokara"with low salt concentration" 78 : 1-, 1991

24 Lee NH, "Biochemical changes in muscleprotein of squid Sikhae during fermentation. -Effect of temperature and moisture content-" 28 : 292-, 1996