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재래 된장과 시판 된장의 미생물 오염 및 바이오제닉 아민 함량 분석
Analysis of Microbiological Contamination and Biogenic Amines Content in Traditional and Commercial Doenjang

이학태   (롯데중앙연구소  ); 김종호   (롯데중앙연구소  ); 이상선   (한양대학교 식품영양학과UU0001519  );
  • 초록

    전통 방법으로 제조한 재래 된장 4종과 개량식 방법으로 제조한 시판 된장 6종을 선정해 바실러스 세레우스균, 황색포도상구균등 미생물 오염도 검사와 바이오제닉 아민류에 대한 모니터링 검사를 실시하였다. 된장 10종 모두에서 대장균과 대장균군은 검출되지 않았으나, 일반세균은 모든 시료에서 검출되었다. 전체적으로 검출된 일반세균은 $6.2{\pm}0.1\;\log\;CFU/g{\sim}7.9{\pm}0.1\;\log\;CFU/g$ 의 분포를 나타내었다. 시료별로는 가정에서 재래식으로 담근 된장이 $7.8{\pm}0.1\;\log\;CFU/g{\sim}7.9{\pm}0.1\;\log\;CFU/g$ 의 분포를 보여 $6.2{\pm}0.1\;\log\;CFU/g{\sim}7.4{\pm}0.1\;\log\;CFU/g$ 의 분포를 보인 시판된장 보다 높은 일반세균수가 검출되었다. 식중독균 검사결과 황색포도상구균과 살모넬라균, 그리고 리스테리아균은 검출되지 않았다. 그러나 바실러스 세레우스균은 $H1{\sim}H4$ 를 제외한 모든 샘플에서 검출되었으며, $2.3{\pm}0.4 \log\;CFU/g{\sim}2.6{\pm}0.1\;\log\;CFU/g$ 의 분포를 나타내었고, 각 시료별로 검출된 바실러스 세레우스 균수가 큰 차이를 나타내지는 않았다. 바이오제닉 아민의 분석 결과 재래식 방법으로 제조한 된장인 $L1{\sim}L4$ 에서 PUT의 함량이 높게 나타났으나 시판된장 $H2{\sim}H5$ 에 비하면 1/10수준이었다. 시판된장인 $H1{\sim}H6$ 에서는 PUT, TYR. HIS 의 함량이 높게 나타났다. 대부분의 바이오제닉 아민의 경우 시판 된장이 일반 재래식 된장보다 전반적으로 높은 함량으로 검출되었다.


    This study was carried out to analyse the microbio\logical contamination and biogenic amines(BA) content in Korea traditional soybean paste and commercial soybean paste. The results of microbio\logical analysis through Korean traditional soybean pastes( $L1{\sim}L4$ ) were $7.8{\pm}0.1\;\log\;CFU/g{\sim}7.9{\pm}0.1\;\log\;CFU/g$ , commercial soybean pastes( $H1{\sim}H6$ ) were $6.2{\pm}0.1\;\log\;CFU/g{\sim}7.4{\pm}0.1\;\log\;CFU/g$ for APC (Aerobic Plate Count), and $L1{\sim}L4$ , H5, H6 soybean pastes were $2.3{\pm}0.4\;\log\;CFU/g{\sim}2.6{\pm}0.1\;\log\;CFU/g$ for Bacillus cereus. But other microorganism was not dectected. Among biogenic amines, PUT(putrescine), TYR(tyramine), HIS(histamine), PHE(2-Phenylethylamine) were dectected high level and CAD(cadaverine), TRY(trypramine), AGM(agmatine) were dectected medium level and SPD(spermidine), SPM(spermine), NOR(noradrenaline), SER(serotonin) were dectected low level. Dectected contents of biogenic amines were higher in commercial soybean paste compared to the traditional soybean paste.


  • 주제어

    microbiological contamination .   biogenic amine .   soybean paste.  

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    1. Kim, Yun-Sung ; Kim, Ji-Yeun ; Choi, Hye-Sun 2011. "Quality Characteristics of Commercial Rice Soybean Paste" 한국식품저장유통학회지 = Korean journal of food preservation, 18(6): 853~858     
    2. 2011. "" Food science and biotechnology, 20(6): 1747~1750     
    3. Lee, Chang-Hyun ; Youn, Young ; Song, Geun-Seoub ; Kim, Young-Soo 2011. "Immunostimulatory Effects of Traditional Doenjang" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(9): 1227~1234     
    4. Yang, Seung-Kuk ; Kim, Jung-Jee ; Kim, Seok-Joong ; Oh, Se-Wook 2011. "Synergistic Effect of Grapefruit Seed Extract, EDTA and Heat on Inactivation of Bacillus cereus Spore" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(10): 1469~1473     
    5. Kim, Dong-Soo ; Song, Yeong-Rae ; Muhlisin, Muhlisin ; Seo, Tae-Su ; Jang, Aera ; Lee, Sung-Ki ; Pak, Jae-In 2013. "The Effects of Doenjang (Korean Traditional Fermented Soy Bean Paste) Powder on the Quality and Shelf-Life of Chicken Sausages during Storage" 한국가금학회지 = Korean journal of poultry science, 40(4): 315~325     
    6. Kang, Ji-Eun ; Choi, Hye-Sun ; Choi, Han-Seok ; Park, Shin-Young ; Song, Jin ; Choi, Ji-Ho ; Yeo, Su-Hwan ; Jung, Seok-Tae 2013. "The Quality Characteristics of Commercial Deonjang Certified for Traditional Foods" 한국지역사회생활과학회지 = The Korean Journal of Community Living Science, 24(4): 537~542     
    7. Lee, Sun Young ; Ahn, Yu Jin ; Kim, Ji Yeon ; Song, Jin ; Choi, Hye-Sun 2013. "Quality Characteristics and Optimization of Premix-Type Buckwheat Soksungjang" 한국식품영양학회지 = The Korean journal of food and nutrition, 26(4): 753~758     
    8. Lee, Sun Young ; Baik, Soo Hwa ; Ahn, Yu Jin ; Song, Jin ; Kim, Jae Hyun ; Choi, Hye Sun 2013. "Quality Characteristics of Commercial Korean Types of Fermented Soybean Sauces in China" 한국식품과학회지 = Korean journal of food science and technology, 45(6): 796~800     
    9. Eom, Hyun-Ju ; Kang, Hye Jeong ; Park, Jung-Mi ; Kim, Sang Hee ; Song, In Gyu ; Yoon, Hyang-Sik 2013. "Quality Characteristics and Antioxidant Activity of Buckwheat Soksungjang Prepared with Different Material Formula" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(8): 1236~1241     
    10. Lim, Eunmi ; Lee, Ji Young ; Elgabbar, Mohammed A. Abdo ; Han, Kap-Hoon ; Lee, Bo-Soon ; Cho, Yong Sik ; Kim, Hyoun-Young 2014. "Identification and Characterization of Aspergillus oryzae Isolated from Soybean Products in Sunchang County" 한국균학회지 = The Korean journal of mycology, 42(4): 282~288     
    11. Park, Sun-Young ; Kim, Seulki ; Hong, Sang-pil ; Lim, Sang-Dong 2016. "Analysis of Quality Characteristics of Regional Traditional and Commercial Soybean Pastes (Doenjang)" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 32(6): 686~695     
    12. Lee, Rokkyoung ; Cho, Hanna ; Shin, Mijin ; Yang, Jinhwa ; Kim, Eunsung ; Kim, Hyeonghoy ; Cho, Sung-Ho ; Lee, Ji Young ; Park, Yeong-Soo ; Cho, Yong Sik ; Lee, Jungmi ; Kim, Hyoun-Young 2016. "Manufacturing and Quality Characteristics of the Doenjang made with Aspergillus oryzae Strains Isolated in Korea" Microbiology and biotechnology letters = 한국미생물·생명공학회지, 44(1): 40~47     
    13. Jeon, Doo-Young ; Yoon, Gi-Bok ; Yoon, Yeon-Hee ; Yang, Soo-In ; Kim, Jung-Beom 2016. "Bacterial Community of Traditional Doenjang in Longevity Area and Antagonistic Effect against Bacillus cereus" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 45(7): 1035~1040     
    14. Lee, Jae Yong ; Shim, Jae Min ; Lee, Kang Wook ; Cho, Kye Man ; Kim, Gyoung Min ; Shin, Jung-Hye ; Kim, Jong-Sang ; Kim, Jeong Hwan 2016. "Inhibition of Bacillus cereus in Doenjang Fermented with Multiple Starters Showing Inhibitory Activity against Pathogens" Microbiology and biotechnology letters = 한국미생물·생명공학회지, 44(3): 254~260     
    15. Kang, Hee-Joo ; Kim, Jin-Hee ; Kim, Ri-Rang ; Kim, Kang Sung ; Hong, Sang-Phi ; Kim, Min-Jung ; Yang, Hye Jeong 2016. "Quality Characteristics and Composition Profile of Traditional Doenjang and Manufactured Doenjang during Storage Time" 한국식품영양학회지 = The Korean journal of food and nutrition, 29(5): 785~794     

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