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RISS 인기검색어
- 검색키워드
- 저자 : ( Gyungcheon Kim ) (검색결과 3 건)
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Lee Woojung,Kim Min-Hee,Park Juyeon,Kim You Jin,Kim Eiseul,Heo Eun Jeong,Kim Seung Hwan,Kim Gyungcheon,신학동,Kim Soon Han,김해영 한국미생물·생명공학회 2023 Journal of microbiology and biotechnology Vol.33 No.2
Lettuce is one of the most consumed vegetables worldwide. However, it has potential risks associated with pathogenic bacterial contamination because it is usually consumed raw. In this study, we investigated the changes in the bacterial community on lettuce (Lactuca sativa L.) in Chungcheong-do, South Korea, and the prevalence of foodborne pathogens on lettuce in different seasons using 16S rRNA gene-based sequencing. Our data revealed that the Shannon diversity index showed the same tendency in term of the number of OTUs, with the index being greatest for summer samples in comparison to other seasons. Moreover, the microbial communities were significantly different between the four seasons. The relative abundance of Actinobacteriota varied according to the season. Family Micrococcaceae was most dominant in all samples except summer, and Rhizobiaceae was predominant in the microbiome of the summer sample. At the genus level, the relative abundance of Bacillus was greatest in spring samples, whereas Pseudomonas was greatest in winter samples. Potential pathogens, such as Staphylococcus and Clostridium, were detected with low relative abundance in all lettuce samples. We also performed metagenome shotgun sequencing analysis on the selected summer and winter samples, which were expected to be contaminated with foodborne pathogens, to support 16S rRNA gene-based sequencing dataset. Moreover, we could detect seasonal biomarkers and microbial association networks of microbiota on lettuce samples. Our results suggest that seasonal characteristics of lettuce microbial communities, which include diverse potential pathogens, can be used as basic data for food safety management to predict and prevent future outbreaks.
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( Gyungcheon Kim ),( Gwoncheol Park ),( Seohyun Kang ),( Sanghee Lee ),( Jiyoung Park ),( Jina Ha ),( Kunbawui Park ),( Minseok Kang ),( Min Cho ),( Hakdong Shin ) 한국미생물 · 생명공학회 2021 Journal of microbiology and biotechnology Vol.31 No.12
Outbreaks of food poisoning due to the consumption of norovirus-contaminated shellfish continue to occur. Male-specific (F+) coliphage has been suggested as an indicator of viral species due to the association with animal and human wastes. Here, we compared two methods, the double agar overlay and the quantitative real-time PCR (RT-PCR)-based method, for evaluating the applicability of F+ coliphage-based detection technique in microbial contamination tracking of shellfish samples. The RT-PCR-based method showed 1.6-39 times higher coliphage PFU values from spiked shellfish samples, in relation to the double agar overlay method. These differences indicated that the RT-PCR-based technique can detect both intact viruses and non-particle-protected viral DNA/RNA, suggesting that the RT-PCR based method could be a more efficient tool for tracking microbial contamination in shellfish. However, the virome information on F+ coliphage-contaminated oyster samples revealed that the high specificity of the RT-PCR- based method has a limitation in microbial contamination tracking due to the genomic diversity of F+ coliphages. Further research on the development of appropriate primer sets for microbial contamination tracking is therefore necessary. This study provides preliminary insight that should be examined in the search for suitable microbial contamination tracking methods to control the sanitation of shellfish and related seawater.
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Evaluation of Prebiotic Potential of Soy Protein Isolate-Based Imitation Cheeses
Minju Song,Eunji Cho,Gyungcheon Kim,Hakdong Shin,Nambae Jeon,Honghoon Yoo,Young-Wan Kim 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
As alternative dairy products, soy protein isolate-based imitation cheese had been developed by addition of hydrocolloids to modulate the texture. In this study, it was attempted to introduce healthful property of the soy cheese by the addition of prebiotics. A soy cheese containing of either one of prebiotics (kestose, inulin, fructooligosaccharides) or sucrose (as a control) was prepared. After in vitro digestion, the samples were mixed with basal medium, followed by anaerobic fermentation. The changes in gut microbiota were monitored by 16S rRNA analysis using NGS. The microbial diversity was decreased in samples with soy cheese, and the species composition across space was significantly changed compared to controls. The populations of health promoting bacteria increased, whereas the pathogenic bacteria decreased by supplementation of the soy cheeses. Interestingly, there was no significant difference between sucrose-added and prebiotics-added soy cheeses. In conclusion, the soy cheese with hydrocolloids not only exhibits textural properties similar to the commercial cheeses, but also would have health-promoting potentials due to the growth induction for probiotic bacteria.
ScienceON
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