DNA 염기서열 분석에 의한 떡차의 미생물 다양성 분석

• 영문명: Microbial Diversity of Ddeok Cha Using DNA Sequence Analysis
• 발행기관: 한국차학회
• 저자명: 백근식(Keun-Sik Baik) 성치남(Chi-Nam Seong) 황영민(Yeong-Min Hwang) 김기안(Gee-An Kim) 이나라(Na-Ra Lee) 김두운(Duwoon Kim) 조정용(Jeong-Yong Cho) 김선재(Seon-Jae Kim) 박근형(Keun-Hyung Park) 문제학(Jae-Hak Moon)
• 간행물 정보: 『한국차학회지』제18권 제3호, 86~91쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2012.09.30

영문 초록

To determine the microbiological characteristics of ddeok cha, which is known as a Korean traditional microbial-fermented tea, bacterial and fungal communities of ddeok cha were analyzed by using a pyrosequencing method. Total genomic DNAs were extracted from ddeok cha directly. Ribosomal RNA genes were amplified and sequenced using specific primers for bacteria and fungi. A total of 12,851 reads (bacteria, 8,995; fungi, 3,586) were compared with known sequences in the database. Bacteria were assigned to five phyla, 25 families, 44 genera, and 104 species, whereas fungi were to five phyla, 41 families, 51 genera, and 69 species. Almost all of the bacteria (98.63%) were Gram-negative and members of the phylum Proteobacteria, of which the predominant genus was Pantoea (89.02%) followed by Erwinia (6.13%). Almost all of the fungi (98.86%) were acomycetes such as Dothideomycetes (60.97%) and Eurotiomycetes (31.55%). In this study, we found that microflora of ddeok cha could be distinguished from the predominant microflora (Aspergillus, Penicillium and yeast, Candida) of Pu-erh tea.

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키워드

ddeok cha microbial-fermented tea microorganism diversity DNA analysis pyrosequencing