| 수박의 이상 발효(피수박)와 내생세균의 존재와의 연관성 |
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최재을*, 최춘환, 육진아, 안길환1, 황용수 |
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충남대학교 식물자원학부, 1충남대학교 식품공학과 |
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| Relationship between the Production of Fermentational Off-flavor and Presence of Microbial Endophytes in Bloody Watermelon |
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Jae-Eul Choi*, Chun-Hwan Choi, Jln-Ah Ryuk, Gil-Hwan An1, Yong-Soo Hwang |
Division of Plant Resources, Chungnam National University, Daejeon 305-764, Korea
1Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Korea |
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Correspondence:
Jae-Eul Choi,Phone)+82-42-821-5729, Fax)+82-42-822-2631, E-mail)chioje@cnu.ac.kr |
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Received: October 20, 2004 |
| Abstract |
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The bloody watermelon exhibiting dark red and fermentation off-flavor results in a great economic loss. As an effort to clarify the cause of the bloody watermelon, relationship between the fermentational off-flavor and the presence of endophytic bacteria was studied. The number of endophytes was 2.2-37.0 × 103 cfu/g fw (fresh weight) in normal watermelons, compared to 1.26-1.75 × 106 cfu/g fw in bloody ones. Seventeen bacteria among 56 isolates from bloody watermelons could induce bloody watermelons. The bacteria responsible for bloody watermelons were mainly Gram negative: aerobic Pseudomonas spp and some anaerobic bacteria. The results in this study strongly suggested that the bloody watermelons were produced by abnormal fermentation and growth of endophytic Gram negative bacteria. |
| Key Words:
Bloody watermelon, Endophytic bacteria, Fermentation, Watermenlon |
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