plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111elSSN : 2287-8815
Analysis of Bacterial Community Changes During the Maturation ofEorigul-jeot Salt-fermented, Seasoned Oyster Crassostrea gigas
소재원·박권삼1*
한길발효기술원, 1국립군산대학교 식품생명공학과
Eorigul-jeot, a salt-fermented seafood product made from oyster Crassostrea gigas is popular for its unique flavor and lower salt content than that of traditional jeotgal. Changes in the bacterial community of Eorigul-jeot according to maturation temperature are not well understood. Here, we used next generation sequencing to investigate changes in the bacterial community during Eorigul-jeot maturation at different maturation temperatures. The number of amplicon sequence variants ranged from 868 to 3,474 depending on maturation temperature and period. Alpha diversity indices (Gini-Simpson and Shannon) indicated high overall diversity and tended to decrease as specific lactic acid bacteria became dominant during maturation. Principal coordinate analysis based on Bray-Curtis dissimilarity and weighted UniFrac distance revealed distinct bacterial community structures according to maturation temperature and duration. At the family level, the relative abundance of Lactobacillaceae increased to over 90% as maturation progressed at 15°C, 10°C and 4°C. At the genus level, Companilactobacillus, Lactiplantibacillus, Latilactobacillus, and Weissella were relatively evenly distributed at 15°C, whereas Latilactobacillus dominated at 10°C and 4°C. These results provide preliminary data for understanding the microbiological mechanisms underlying the maturation of Eorigul-jeot and ensuring its quality.
Bacterial community, Eorigul-jeot, Next generation sequencing, Principal coordinate analysis, Salt-fermented oyster