부산대학교 도서관

In this study, we compared the microbial profiles of Meju aged for 60 days, Ganjang made with Meju soaked in salt water for 45 days, and Ganjang aged for 365 days (Ganjang with filtered Meju) using genetic analysis (next-generation sequencing). The proportion of dominant bacteria was higher in Meju than in Ganjang samples, at 97.17% for Meju, 84.44% for GJ 45, and 87.18% for GJ 365. In Meju, Bacillus spizizenii was dominant at 39.27% and Bacillus atrophaeus at 24.36%, accounting for 63.63% of the total. In GJ 45, Staphylococcus equorum was analyzed at 38.48%, and in GJ 365, Marinobacter santoriniensis NKSG1 accounted for 52.42%, The dominant fungi commonly found in Meju and GJ 365 were Gibberella zeae, Mucor racemosus, Mucor fuscus, and Penicillium echinulatum, but not in GJ 45. However, Debaryomyces hansenii, Aspergillus ruber, and Rhodotorula mucilaginosa appeared only in GJ45 and GJ 365. The average dominant bacteria were Marinobacte santoriniensis NKSG1 at 52.42%, Bacillus spizizenii at 39.27%, and Staphylococcus equorum at 38.48%. Unlike bacteria, the average dominant fungi accounted for 93.77% in Meju, 98.25% in GJ 45, but 64.14% in GJ 365, a decrease of more than 29% compared to Meju. The changes in operational taxonomic (OUT) in Meju were more diverse because of the presence of bacteria rather than fungi. In addition, dendrogram analysis (cluster analysis) using OTUs between the dominant fungi of the three samples showed that, there was no correlation between the microorganisms in the samples, but the distribution of fungi in Ganjang aged for one year was evenly distributed in the range of 15.91% to 3.18%. These results are related to the fact that Ganjang acquires a deeper flavor during aging.