한국수산과학회

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  • 0374-8111
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  • 2287-8815

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kfas, vol. 54, no. 6, pp.1045-1051, December, 2021
DOI. https://doi.org/10.5657/KFAS.2021.1045

Evaluation of Microbiological Safety of Commercially Salt-fermented
Fishery Products by Raw Materials
젓갈류의 원료에 따른 세균학적 안전성 평가

심길보*·박큰바위1·윤나영1·안병규·인정진·한형구·이우진
부경대학교 식품공학과, 1국립수산과학원 식품위생가공과

Eighty-nine different types of commercially salt-fermented fishery products comprising various raw materials were
analyzed for total aerobic bacteria, number of coliform bacteria, fecal coliform, and Escherichia coli. The foodpoisoning
bacterial content of the samples was investigated using next-generation sequencing. The mean mass of
total aerobic bacteria in Jeotgal was 6-1.8×109 CFU/g, and that in Aekjeot and Sikhae was 4-2.2×105 CFU/mL
and 1.9×105-8.4×108 CFU/g, respectively. Coliform bacteria were detected in 9 (28.1%) of 32 Jeotgal samples; 15
(46.8%) of 32 seasonal Jeotgal samples; and in 5 (55.5%) of 9 Sikhae samples. Fecal coliform and E. coli were not
detected in 86 of the 89 samples. Yersinia enterocolitica was detected only in Galchi jeot (salt-fermented hairtail) (1
type) and not in other Jeotgal samples. These results contribute to our knowledge regarding the bacterial stability of
salt-fermented fishery products.

Keyword : Coliform bacteria, Fecal coliform, NGS, Salt-fermented fishery products, Total aerobic bacteria

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