Research in Plant Disease 2011;17(1):38-43.
Published online April 30, 2011.
신선 채소류의 부패에 따른 세균의 다양성 변화 및 세균에 의한 채소 부패 조사
이동환, 유정일, 박소연, 노은정, 오창식, 정규석, 윤종철, 허성기
Changes of Bacterial Diversity Depend on the Spoilage of Fresh Vegetables
Dong Hwan Lee, Jung El Ryu, So Yeon Park, Eun Jung Roh, Chang Sik Oh, Kyu Suk Jung, Jong Chul Yoon, Sung Gi Heu
Almost 10~30% of vegetables were discarded by the spoilage from farms to tables. After harvest, vegetables are often spoiled by a wide variety of microorganisms including many bacterial and fungal species. This investigation was conducted to extent the knowledge of relationship the spoilage of vegetables and the diversity of microbes. The total aerobic bacterial numbers in fresh lettuce, perilla leaf, and chicory were 2.6~2.7×106, 4.6×105, 1.2×106 CFU/g of fresh weight, respectively. The most common bacterial species were Pseudomonas spp., Alysiella spp., and Burkholderia spp., and other 18 more genera were involved in. After one week of incubation of those vegetables at 28℃, the microbial diversity had been changed. The total aerobic bacterial numbers increased to 1.1~4.6×108, 4.9×107, and 7.6×108 CFU/g of fresh weight for lettuce, perilla leaf, and chicory that is about 102 times increased bacterial numbers than that before spoilage. However, the diversity of microbes isolated had been simplified and fewer bacterial species had been isolated. The most bacterial population (~48%) was taken up by Pseudomonas spp., and followed by Arthrobacter spp. and Bacillus spp. The spoilage activity of individual bacterial isolates had been tested using axenic lettuce plants. Among tested isolates, Pseudomonas fluorescence and Pantoea agglomerans caused severe spoilage on lettuce.
Key Words: Bacterial diversity, Fresh vegetables, Microbial spoilage, Spoilage bacteria
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