한국과 중국 미생물 발효차의 미생물 군집분석 및 비교 = A Comparison of the Microbial Diversity in Korean and Chinese Post-fermented Teas

국문 초록 (Abstract)

차는 세계적으로 인기있는 음료로서, 그 종류는 불발효차(녹차), 반발효차(우롱차), 완전발효차(홍차), 후발효차 등으로 구분된다. 후발효차는 차나무(Camellia sinensis)의 잎을 미생물 발효과정을 거쳐 생산된다. 본 연구에서 한국 후발효차(알가차, 단차)와 중국 후발효차(보이차 2종)에 우점하는 미생물 분석을 위해 16S rRNA 유전자를 이용하였다. 후발효차에 우점하는 미생물은 α-proteobacteria에 속하는 Rhodobacteraceae와 Sphingomonas, γ-proteobacteria에 속하는 Pantoea가 우점하였다. 미생물 군집 cluster 분석결과, 한국 후발효차와 중국 후발효차는 다르게 분류됨을 확인하였다. 또한, 매우 흥미롭게도 한국 후발효차는 미생물이 우점하였고 중국 후발효차는 곰팡이가 우점하는 것으로 분석되었다.

다국어 초록 (Multilingual Abstract)

Tea is the most popular beverage in the world. The three main types are green, black, and post-fermented. Post-fermented teas are produced by the microbial fermentation of sun-dried green tea leaves (Camellia sinensis). In this study, the composition of the bacterial communities involved in the production of traditional oriental post-fermented teas (Korean algacha, dancha, and Chinese pu-erh) were investigated using 16S rRNA gene analysis. The dominant microorganisms present in the post-fermented teas included the α-proteobacteria Rhodobacteraceae and Sphingomonas, and the γ-proteobacteria Pantoea. Cluster analysis confirmed that the microbial populations present in both Korean and Chinese post-fermented teas grouped into the same class. Interestingly, the dominant microorganism present in the Korean postfermented teas was a bacterium, while for the Chinese post-fermented tea, it was a fungus.

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