국내에 시판되고 있는 유기농산물과 일반농산물의 부패미생물 분리 및 동정

초록

This study was conducted to investigate spoilage bacteria on organic and conventional fresh produce in Korea. Three samples (perilla leaf, cabbage, and romaine lettuce) of organic and conventional fresh produce were stored at 4oC for 14 days and examined for spoilage bacteria on TSA. Isolated bacteria from organic and conventional fresh produces were identified using 16S rRNA sequencing method. Population of total aerobic bacteria on conventional perilla leaf, cabbage, and romaine lettuce were 7.59, 7.01, and 5.84 log10 CFU/g, and populations of total aerobic bacteria were 6.72, 6.15, and 5.85 log10 CFU/g for organic perilla leaf, cabbage, and romaine lettuce, respectively. Major spoilage bacteria of organic and conventional fresh produces were similar however their levels were little different. For example, a major spoilage bacterium resulting the highest level on conventional perilla leaf was Stenotrophomonas maltophilia whereas that was Microbacterium sp. for organic produce. From these results, microflora or spoilage microorganism could be different depending on their cultivation types as conventional or organic produces and this information might be used for developing effective preservation method for different types of fresh produce.

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