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KMID : 0881720180330050375
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Journal of Food Hygiene and Safety
2018 Volume.33 No. 5 p.375 ~ p.385
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Genetic Analysis of Natural Microflora in the Stored Joraengyi Rice Cake and Their Capability of Propionic Acid Production
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Park Hee-Dae
Chae Jung-Kyu
Ha Sang-Do
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Abstract
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This study was conducted to analyze the microbial community and the propionic acid production ability of natural microflora in the rice cakes. Genetic analysis of the natural microflora in Jorangyi rice cake was performed to select propionic acid - producing bacteria. Selected propionic acid-producing bacteria were cultivated in TSB(tryptic soy broth) supplemented with glucose, and their growth characteristics were analyzed by temperature and production of propionic acid was analyzed by gas chromatography(GC-FID). Linearity, detection limit, quantitative limit, and recovery rate were measured to verify the propionic acid assay. A total of 98 microbial strains were detected from microflora of Joraengyi rice cake that grew after the expiration of the shelf life. Lactobacillus casei group accounted for 50.48% and Lactobacillus buchneri was 29.60%. Propionic acid - producing bacteria were Propionibacterium thoenii, P. cyclohexanicum, Propionibacterium_uc, P. jensenii, and P. freudenreichii. Natural bacteria and Lactobacillus spp. did not produce propionic acid during 14 days but P. cyclohexanicum, P. freudenreichii subsp. Shermanii, P. thoenii and P. jesenii produced 263.47μg / mL, 338.90μg / mL, 325.43μg / mL and 222.17 μg / mL during 4 days and 2,462.02 and 2,904.78, 2,220.64, 3,519.17 μg/mL during 14 days . As a result of this study, it was affirmed that the natural microflora of Joraengyi rice cake during storage can produce propionic acid from natural sources even if a high concentration of propionic acid is not intentionally added. Because of characteristics of rice cake composed of starch and glucose. This study will be used as a recognition criterion to detect natural preservatives such as propionic acid in starchy foods such as rice cakes and as a reference standard safety management data.
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KEYWORD
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Propionic acid, Joraengyi rice cake, Natural microflora, GC-FID
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