시중 유통 중인 젓갈의 미생물학적 안전성 평가

최선아,안성은,정희경,이서현,문광호,김중범 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.2

This study investigated the prevalence of total aerobic bacteria, coliform and food poisoning (Bacillus cereus) bacteria in commercial Jeotgal for the evaluation of microbiological safety. The mean mass of total aerobic bacteria was 4.8±1.4 log CFU/g in Jeotgal. Coliform was detected in 17 (48.6%) of 35 seasoned Jeotgal; 14 (42.4%) of 33 low salted Jeotgal compared with three (16.7%) of 18 general salted Jeotgal; and in three (37.5%) of eight HACCP certificated Jeotgal compared with 14 (32.6%) of 43 non-HACCP certificated Jeotgal. Bacillus cereus was detected in two (12.5%) of 16 non-seasoned Jeotgal compared with 20 (57.1%) of 35 seasoned Jeotgal; in 19 (57.6%) of 33 low salted Jeotgal compared with three (16.7%) of 18 general salted Jeotgal, and in four (50.0%) of eight HACCP certificated Jeotgal compared with 18 (41.9%) of 43 non-HACCP certificated Jeotgal. Overall, our results showed that coliform and B. cereus contamination was highest in the seasoned and low salted Jeotgal. It is necessary to improve the microbiological safety low salted and seasoned Jeotgal. The HACCP system in Jeotgal is reconfirmed for the enhancement of microbiological safety.

고염에서 생장하는 젓갈 유래 Bacteria의 분리 및 고염에서의 생육 특성

안두현 ( Doo Hyun An ),이종훈 ( Jong Hoon Lee ) 한국미생물생명공학회(구 한국산업미생물학회) 2011 한국미생물·생명공학회지 Vol.39 No.3

젓갈의 숙성에 미치는 bacteria의 역할 규명을 목표로 고염에서 생장하며 단백질 분해활성을 나타내는 bacteria를 멸치젓과 새우젓으로부터 분리하여 이들의 고염에서의 생장을 검토하였다. NaCl이 15% 첨가된 고체배지를 이용하여 bacteria를 분리한 경우, 멸치젓으로부터는 Bacillus 및 근연속이, 새우젓으로부터는 Staphylococcus 속이 우점으로 분리되었고, 멸치젓으로부터 분리된 Virgibacillus halodenitrificans와 새우젓으로부터 분리된 Halobacillus trueperi가 단백질 분해활성을 나타내었다. NaCl이 8% 첨가된 고체배지에서 단백질 분해활성을 나타낸 멸치젓 유래 bacteria는 Vb. halodenitrificans를 중심으로 한 Bacillus 근연 속으로 NaCl 농도 15%에서 생장하는 bacteria의 군집과 크게 다르지 않았다. 그러나 NaCl이 8% 첨가된 고체배지에서 단백질 분해활성을 나타낸 새우젓 유래 bacteria는 NaCl 농도 15%에서 분리된 우점균 Staphylococcus, Salinicoccus, Salimicrobium속이 아닌 Bacillus 속과 Planococcus, Salinivibrio 속으로 확인되어 새우젓의 우점종은 단백질 분해와 큰 관련이 없는 것으로 추정된다. 멸치젓의 우점종 Vb. halodenitrificans와 새우젓의 우점종 Staphylococcus equorum은 NaCl이 25% 첨가된 배지에서도 생장을 나타내어 젓갈 숙성과 높은 관련성을 가지고 있으며, 종균으로 이용될 높은 가능성을 가지고 있다. Proteolytic bacteria were isolated from Myeolchi-jeotgal and Saeu-jeotgal using high-salt-content media and their growths in the media containing 25% NaCl were monitored to draw the role of bacteria in the ripening of jeotgal. The most populous genus in Myeolchi-jeotgal detected on agar media with 15% NaCl was Bacillus and its relatives, while the most populous in Saeu-jeotgal was Staphylococcus. Among the isolates, Virgibacillus halodenitrificans from Myeolchi-jeotgal and Halobacillus trueperi from Saeu-jeotgal showed proteinase activities. The species from Myeolchi-jeotgal showed proteinase activity on the agar media with 8% NaCl were similar to those isolated from the media with 15% NaCl. The dominant of Myeolchi-jeotgal isolated at the 15% NaCl concentration may be involved in the proteolysis. The proteolytic species from Saeu-jeotgal on the agar media with 8% NaCl were the genera Bacillus, Salinicoccus, and Salimicrobium those were not the dominants at 15% NaCl condition. The dominant isolates from Saeu-jeotgal on agar media with 15% NaCl may not be involved in the proteolysis of Saeu-jeotgal. Vb. halodenitrificans and Staphylococcus equorum, the dominant species from Myeolchi-jeotgal and Saeu-jeotgal, showed growths at the nutrient broth containing 25% NaCl. They may play a significant role in the ripening of jeotgal and have a high possibility to be used as the starter.

온라인에서 유통 중인 국내산 및 수입산 오징어(Todarodes pacificus) 젓갈의 미생물학적 오염도 조사

송민규,김소희,박신영 한국수산과학회 2022 한국수산과학회지 Vol.55 No.4

Squid jeotgal is a very popular traditional, salted, and fermented seafood in Korea. Due to the development of a distribution structure, a lot of imported squid jeotgal has recently entered Korea. In this study, we analyzed and compared the microbial contamination levels of domestic and imported squid jeotgal. The total viable bacterial count in domestic and imported jeotgal was 5.20 and 5.38 log CFU/g, respectively. The highest contamination level was 6.94 log CFU/g in one of the imported squid jeotgal samples. Coliforms were not detected in domestic jeotgal but were detected at 50% with 2.21 log CFU/g in imported jeotgal. Escherichia coli and Staphylococcus aureus were not detected (ND: <1 log CFU/g) in both domestic and imported jeotgal. All samples of jeotgal were negative for Bacillus cereus and Clostridium perfringens. The microbial contamination levels determined in the current study may be utilized as primary data to execute microbial risk assessments on domestic and (or) imported jeotgal.

연구논문 : 상품화된 젓갈의 명칭과 범주: 곰소 젓갈시장의 사례 연구

조숙정 ( Sook Jeong Jo ) 한국문화인류학회 2010 韓國文化人類學 Vol.43 No.2

이 글은 곰소 젓갈시장에 대한 사례 연구로서, 상품화된 젓갈의 명칭에 반영된 민속 분류체계를 인지인류학적으로 기술·분석하고 있다. 연구 내용을 요약하면, 첫째, 수산 동물을 소금에 절여 삭힌 음식의 범주를 지시하는 명칭으로 `젓`과 `젓갈`이 교체적으로 사용되는데, 그 사용 영역에서 일정한 구분이 있었고, 토착 명칭인 `젓`이 `젓갈`로 대체되고 있는 것으로 보인다. 둘째, 젓갈의 상품명으로 사용되는 어휘적 명칭은 49가지, 젓갈 품목은 55종류가 파악되었다. 55종류의 젓갈들은 민속분류법을 이루는 의미관계로 조직되었는데, 판매 형태에 따라 `일반젓갈`, `무침젓갈`, `새우젓`, `액젓`, 그리고 `게장` 등 5가지 범주의 구분을 특징으로 하고 있다. 1990년을 전후로 판매 젓갈의 범주가 2개(젓과 새우젓)에서 5개로 세분화된 것은, 젓갈의 전통적인 용도와 소비의 편리성이 상품화 과정에서 전략적으로 수용됨으로써 발생한 현상으로 분석되었다. 셋째, 젓갈의 원료와 절임원의 차원에서 일반젓갈이 젓갈 범주의 원형을 구성하였지만, 새우젓과 액젓, 무침젓갈의 판매량이 높기 때문에 젓갈업체에서 중요하게 취급되고 있었다. 따라서 산업사회인 한국의 소매 중심 젓갈시장은 무침젓갈, 새우젓, 액젓 범주를 중심으로 구조화되는 경향을 보이며, 특히 반찬용 젓갈인 무침젓갈이 중요하게 부각되고 있는 것으로 파악되었다. This paper analyzes the folk classification of commercialized Gomso Jeotgal (Korean salted-fermented seafoods), and proposes an ethnosemantic model which reveals a system of cultural knowledge corresponding to the lexical terms. Terms Jeot and Jeotgal are used to refer to the food categories of Korean salted and fermented seafoods. The semantic domain includes the Korean foods categorized as seafoods such as fish, shrimp, shellfish, squid, crab, and so on when salted and fermented. The terms are exchangeable, but are used somewhat more regularly in some different areas, and Jeotgal is used with a higher frequency than Jeot, a traditional or native term. In this research 55 kinds and 49 terms of commercialized Jeotgal were collected. All 55 categories of Jeotgal are encompassed into 5 superordinate categories, Ilban-Jeotgal(normal salted seafood), Muchim-Jeotgal(salted and seasoned seafood), Saewoo-Jeot(salted shrimps), Aek-Jeot(liquid of salted seafood), and Ge-Jang(soy sauce seasoned raw crab), all of which refer to sold forms. In other words, the semantic organization of food types is characterized by a folk taxonomy. Korean salted seafoods were sold as two forms of Jeot and Saewoo-Jeot in the retail market, which were subdivided into five categories since around 1990. This subdivision resulted from commercialization of traditional food functions, as well as the convenience of food consumption. Ilban-Jeotgal seems to be regarded as the most prototypic category of this food domain, but Muchim-Jeotgal, Saewoo-Jeot, and Aek-Jeot are the most frequently sold, so they are treated and recognized as more important for marketers. Hence, the retail markets of Korean salted seafoods are organized around these categories. Of all the categories, Muchim-Jeotgal as a side dish is currently becoming more important and salient.

Identification of Lactic Acid Bacteria in Galchi- and Myeolchi-Jeotgal by 16S rRNA Gene Sequencing, MALDI-TOF Mass Spectrometry, and PCR-DGGE

( Yoonju Lee ),( Youngjae Cho ),( Eiseul Kim ),( Hyun-joong Kim ),( Hae-yeong Kim ) 한국미생물생명공학회(구 한국산업미생물학회) 2018 Journal of microbiology and biotechnology Vol.28 No.7

Jeotgal is a Korean traditional fermented seafood with a high concentration of salt. In this study, we isolated lactic acid bacteria (LAB) from galchi (Trichiurus lepturus, hairtail) and myeolchi (Engraulis japonicas, anchovy) jeotgal on MRS agar and MRS agar containing 5% NaCl (MRS agar+5% NaCl), and identified them by using 16S rRNA gene sequencing and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) as culture-dependent methods. We also performed polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) as a culture-independent method to identify bacterial communities. Five samples of galchi-jeotgal and seven samples of myeolchi-jeotgal were collected from different regions in Korea. A total of 327 and 395 colonies were isolated from the galchi- and myeolchi-jeotgal samples, respectively. 16S rRNA gene sequencing and MALDI-TOF MS revealed that the genus Pediococcus was predominant on MRS agar, and Tetragenococcus halophilus on MRS agar+5% NaCl. PCR-DGGE revealed that T. halophilus, Tetragenococcus muriaticus, and Lactobacillus sakei were predominant in both types of jeotgal. T. halophilus was detected in all samples. Even though the same species were identified by both culture-dependent and -independent methods, many species identified by the culturedependent methods were not in the bacterial list identified by the culture-independent methods. The distribution of bacteria in galchi-jeotgal was more diverse than in myeolchijeotgal. The diverse LAB in galchi- and myeolchi-jeotgals can be further studied as candidates for starter cultures to produce fermented foods.

Korean traditional fermented fish products: jeotgal

구옥경,이수정,정경란,장대자,양혜정,권대영 한국식품연구원 2016 Journal of Ethnic Foods Vol.3 No.2

Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture. Jeotgal was developed along with jang (豆醬), fish jang (魚醬), meat jang (肉醬) as a part of jang (醬) up to the Chosun Dynasty and it was always offered during the ancestral rites or ceremonies. According to antique documents written by women, jeotgal had been used as seasonings or condiments that were popular especially for women rather than as food served for ancestral rites. In Southeast Asia and other countries, jeotgal uses varieties of fish and seafoods to provide rich and varied flavors, and thanks to the next generation sequencing technology, we can identify microorganisms that are involved in the fermentation process. Major microorganisms in jeotgal are Bacillus, Brevibacterium, Micrococcus, Pediococcus, Pseudomonas, Lactobacillus, Leuconostoc, and Halobacterium. Recently, much research on various health function of jeotgal has been conducted, reflecting increasing interest in the safety and the functionality of jeotgal. Many reports on functionalities of jeotgal such as supplying essential amino acids, and having antioxidant and antitumorgenic have been published recently. Because of the diverse flavor, types, and their function, jeotgal is expected to continue to develop as an important seasoning in the world sauce market.

Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation

Jung, Min Young,Kim, Tae-Woon,Lee, Changsu,Kim, Joon Yong,Song, Hye Seon,Kim, Yeon Bee,Ahn, Seung Woo,Kim, Ju Seok,Roh, Seong Woon,Lee, Se Hee Elsevier 2018 Food chemistry Vol.265 No.-

<P><B>Abstract</B></P> <P>We investigated the effects of jeotgal (fermented fish sauce) on kimchi fermentation, with or without saeu-jeot and myeolchi-jeot. Bacterial community analysis showed that <I>Leuconostoc</I>, <I>Weissella</I>, <I>Lactobacillus</I>, and <I>Tetragenococcus</I> were the dominant genera; however, their succession depended on the presence of jeotgal. <I>Leuconostoc gasicomitatum</I> was the dominant species in kimchi without jeotgal, whereas <I>Weissella koreensis</I> and <I>Lactobacillus sakei</I> were the dominant species in kimchi with myeolchi-jeot and saeu-jeot, respectively. Metabolite analysis, using <SUP>1</SUP>H NMR, showed that the amounts of amino acids and gamma-aminobutyric acid (GABA) were higher in kimchi with jeotgal. Increases in acetate, lactate, and mannitol contents depended on fructose consumption and were more rapid in kimchi with jeotgal. Moreover, the consumption of various amino acids affected the increase in kimchi LAB. Thus, the role of jeotgal in kimchi fermentation was related to enhancement of taste, the amino acid source, and the increases in levels of functional metabolites.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Effects of jeotgal on kimchi lactic acid bacteria succession and metabolite changes. </LI> <LI> Jeotgal was facilitating the reduction of coliform originated from raw materials. </LI> <LI> Jeotgal affected the growth of LAB, which produce GABA, lactate, acetate, and mannitol. </LI> </UL> </P>

글리신을 활용한 저염 오징어 및 명란 젓갈의 미생물 안전성 확보

최준봉,천희순,정명수,조원일 한국식품과학회 2019 한국식품과학회지 Vol.51 No.2

Seven antimicrobial agents known to be effective in inhibiting the growth of lactic acid bacteria were applied to ensure the microbial safety of low-salted squid and myungran jeotgal with 4-6% salinity. These agents reduced the salt content by 50% compared with the conventional Jeotgal. Lactic acid bacteria such as Lactobacillus sp., Streptococcus sp., and Pediococcus sp. were commonly found to account for 80% of microbial organisms, and yeast and fungi were observed in squid and myungran jeotgal, respectively. The total bacterial counts in squid and myungran jeotgal showed 94.20 and 90.87% reduction after the addition of 0.5% (w/w) glycine. The microbial counts in squid and myungran jeotgal decreased 101-102 CFU/g when compared with the control after 21 days at 10oC. Glycine was found to be an effective commercial antimicrobial agent that can be used to control bacterial count in low-salted Jeotgal without affecting sensory qualities such as overall taste and flavor.

Pyrosequencing-Based Analysis of the Bacterial Community in Korean Traditional Seafood, Ojingeo Jeotgal

( Jae Joon Jung ),( Sung Jong Choi ),( Che Ok Jeon ),( Woo Jun Park ) 한국미생물 · 생명공학회 2013 Journal of microbiology and biotechnology Vol.23 No.10

Jeotgal fermentation is dependent upon a diverse microbial community, although a detailed understanding of its microbial composition is limited to a relatively small number of jeotgal. Pyrosequencing-based bacterial community analysis was performed in fermented squid, ojingeo jeotgal. Leuconostoc was identified as the predominant bacterial genus, with Bacillus and Staphylococcus also accounting for a large proportion of the bacterial community. Phylogenetic analysis with 16S rRNA genes of Leuconostoc type species indicated that L. citreum- and L. holzapfelii-like strains could be the major Leuconostoc strains in jeotgal. High concentrations of NaCl were thought to be an important factor determining the makeup of the bacterial community in the fermented squid; however, a genomic survey with osmotic stress-related genes suggests the existence of more complex factors selecting the dominant bacterial species in fermented squid.

HACCP in Changran Jeotgal

Park, Mi-Yeon,Choi, Seung-Tae,Chang, Dong-Suck 한국수산학회 2002 Fisheries and Aquatic Sciences Vol.5 No.1

The HACCP (hazard analysis critical control point) concept becomes an important aspect of Good Manufacturing Practices (GMP) in safe food production. The HACCP plan was developed with food safety objective. The authors already carried out hazards analysis on Changran Jeotgal manufacturing process in a previous report. In this study we developed a HACCP plan on the manufacturing process of Changran Jeotgal. We could decide two CCPs those were salt concentration and eliminations of foreign materials before packaging. Foreign materials should be certainly checked out with laser detector just before packaging. Salt should be maintained more than 8% to inhibit pathogenic bacteria in end product. On the Jeotgal process free water in removed after salting and Jeotgal is seasoned with several subsidiary materials such as corn syrup. In result end products have 8% salt with water activity 0.82. Most bacteria are inhibited but some can live in this condition. Materials on the working may be contaminate by pathogens, chemicals or physical hazards. It will be decreased by SSOP (standard sanitary operating program). The SSOP needed in Jeotgal plants is nearly same as other general food manufacturing plants but essential to fulfill HACCP program.