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:::: º¸À¯¹Ì»ý¹° > ¹æ¼±±Õ
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º» ¿¬±¸°úÁ¦¿¡¼´Â È¿À²ÀûÀÎ »ý¸®È°¼º¹°ÁúŽ»öÀ» À§ÇØ ´ÙÀ½ÀÇ µÎ°¡Áö Àü·«À» ¹ÙÅÁÀ¸·Î ¿¬±¸Áö¿øÇÏ°í ÀÖ½À´Ï´Ù.
ù°, ¹Ì»ý¹°ÀÇ ºÐ¸®¿¡ À־ ¹ÌÁöÀÇ »õ·Î¿î ¹Ì»ý¹° ƯÈ÷ »õ·Î¿î ¹æ¼±±Õ ¶Ç´Â °õÆÎÀ̸¦ ºÐ¸®. ÀÌ¿ëÇÏ´Â °ÍÀÌ°í, µÑ°, ºÐ¸®µÈ ¹Ì»ý¹° ±ÕÁÖ¸¦ ¹è¾çÇÒ ¶§¿¡ ¹è¾ç Á¶°ÇÀ» º¯È½ÃÄÑ ÁÜÀ¸·Î½á »õ·Î¿î 2Â÷ ´ë»ç°è°¡ È°¼ºÈµÇ°í ±× °á°ú Áö±Ý±îÁö ¹Ì ¹ß°ßµÇ¾ú´ø ½Å±Ô »ý¸®È°¼º¹°ÁúÀÌ Å½»öµÉ °¡´É¼ºÀ» ³ôÀÌ´Â °ÍÀÔ´Ï´Ù.
µû¶ó¼ ù°, »õ·Î¿î ±ÕÁÖÀÇ ºÐ¸®¿Í ÇÔ²² Áߺ¹¼ºÀ» ¹èÁ¦ÇÑ ¹Ì»ý¹° ±ÕÁÖÀÇ ºÐ¸®¸¦ ¼öÇàÇÏ°í, µÑ°·Î´Â ´Ù¼ö Á¾ ±ÕÁÖ°¡ µ¿½Ã¿¡ ´Ù¾çÇÑ È°¼º¹°ÁúÀ» »ý»êÇÒ ¼ö ÀÖ´Â ¹èÁöÁ¶°Ç µîÀ» °ËÅäÇÏ¿© ¹è¾çÇÑ ÈÄ ±× ¹è¾ç¾×À» Áö¿øÇÏ´Â °ÍÀÔ´Ï´Ù.
ÇöÀç, Áö¿ø´ë»ó ¹Ì»ý¹°ÀÇ Á¾·ù·Î¼´Â »ý¸®È°¼º¹°ÁúÀÇ 67.8%¿Í 22.0%¸¦ °¢°¢ »ý»êÇÏ¿© ÁÖ¸ñÀ» ¹Þ´Â ¹æ¼±±Õ°ú °õÆÎÀÌ·ù¸¦ ÁÖ¿ä Áö¿ø´ë»ó ¹Ì»ý¹° ±ºÀ¸·Î ÇÏ°í ÀÖ½À´Ï´Ù. ±âŸ Áö¿ø´ë»ó ¹Ì»ý¹°±ºÀ¸·Î¼´Â ´ãÀÚ±Õ·ù, myxobateria, ±×¸®°í thermophile, halophile, alkalophile, oligotroph µî Ư¼öȯ°æ¹Ì»ý¹°ÀÌ ÀÖ½À´Ï´Ù.
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¹æ¼±±ÕÀº ÀÚ¿¬°è¿¡ ³Î¸® ºÐÆ÷ÇÏ°í ÀÖÀ¸¸ç, Åä¾ç(»ê,°,³í,¹ç,µ¿±¼µî), ½Ä¹°Ã¼, ÇÏõ, È£¼öÅðÀûÃþ, Çؾç°ü·Ã õ¿¬¹°µî ¿©·¯½Ã·á¿¡¼ ´Ù¾çÇÏ°Ô ºÐ¸®µÇ°í ÀÖ´Ù. ƯÈ÷ Åä¾çÀÌ ºÐÆ÷¹Ðµµ¿Í ´Ù¾ç¼ºÀÌ Ç³ºÎÇÏ´Ù. ±×¸®°í ¹æ¼±±ÕÀÇ Á¸Àçºóµµ ¹× ´Ù¾ç¼ºÀº ¼öºÐ, pH, ¿Âµµ, ½Éµµ, »ê¼Ò³óµµ, µ¿½Ä¹° À¯·¡ÀÇ À¯±â¹°ÇÔ·® µî¿¡ ÀÇÇؼ Á¿ìµÈ´Ù. |
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½Ã·áÀÇ Àüó¸®
¹æ¼±±ÕÀº ÀϹÝÀûÀ¸·Î Èñ¼®ÆòÆǹýÀ¸·Î¼ ºÐ¸®µÇÁö¸¸, ½Ã·á¿¡ µû¶ó¼´Â ¹æ¼±±Õ¿¡ ºñÇؼ ´Ù¸¥ ¹Ì»ý¹°, ¿¹¸¦ µé¸é ¼¼±ÕÀÌ ÈξÀ ¸¹´ÙµçÁö ȤÀº ±×´ë·Î µµ¸»ÇÏ¿´À» ¶§´Â ÃâÇöÇÏ´Â ¹æ¼±±ÕÀÇ Áý¶ô¼ö°¡ ¾ÆÁÖ ÀûÀº °æ¿ì, ¶ÇÇÑ Æ¯Á¤ ¹æ¼±±Õ ±×·ì¸¸À» ºÐ¸®ÇÏ·Á°í ÇÏ´Â °æ¿ìµµ ÀÖ´Ù. ±×¿Í°°Àº °æ¿ì´Â ½Ã·á¸¦ Àüó¸®ÇÏ¿© ³óÃà ¶Ç´Â ¼±ÅÃÀûÀ¸·Î ºÐ¸®ÇÔÀ¸·Î¼ º¸´Ù È¿À²¼ºÀ» ³ôÀÏ ¼ö ÀÖ´Ù. ½Ã·áÀÇ Àüó¸® ¹æ¹ýÀº ÁÖ·Î ´ÙÀ½°ú °°Àº °üÁ¡¿¡¼ ÇàÇØÁö°í ÀÖ´Ù.
1) ÀϹÝÀûÀ¸·Î dz°Ç¹æ¹ýÀº ÀϹݼ¼±ÕÀÇ »ýÀ°À» ¾ïÁ¦ÇÔÀ¸·Î¼, ¹æ¼±±ÕÀÇ ºÐ¸®¸¦ ¿ëÀÌÇÏ°Ô ÇÑ´Ù.
2) ¹æ¼±±ÕÁß¿¡´Â ƯÁ¤ÇÑ Àú.°íºÐÀÚ ÈÇÕ¹°À» ºÐÇØ, ÀÌ¿ëÇÏ´Â ±ÕÁÖ°¡ Àִµ¥, ºÐ¸®½Ã¿¡ ÀÌÁ¡À» ÀÌ¿ëÇÑ´Ù.
3) Ư¼öÇÑ È¯°æÁ¶°ÇÇÏ¿¡¼ ÀÏÁ¤±â°£µ¿¾È ¹æÄ¡ÇÔÀ¸·Î¼, ±×°Í¿¡ ÀûÀÀÇÏ¿© »ýÁ¸ÇÏ´Â °Í¸¸À» ºÐ¸®ÇÑ´Ù.
4) ¹æ¼±±ÕÀÇ Æ÷ÀÚ¿Í ¼¼±ÕµîÀÇ ¿µ¾ç¼¼Æ÷ ȤÀº ¹æ¼±±ÕÆ÷ÀÚÀÇ ¼Ó.Á¾°£¿¡ ÀÖ¾î¼ÀÇ ¹°¸®. ÈÇÐÀûÀÎ ¼ºÁúÀÇ Â÷À̸¦ ÀÌ¿ëÇÑ´Ù.
½Ã·áÀÇ °¢ Èñ¼®¾× 0.1ml¾¿À» HV agar¹èÁö¿¡ µµ¸», 28oC¿¡¼ 7-14ÀÏ°£ ¹è¾çÇÑ ÈÄ ¼ø¼öºÐ¸®, Bennett`s agar ¹èÁö»ó¿¡ ´Ù½Ã À̽ÄÇÏ¿© 28oC¿¡¼ 7ÀÏ°£ ¹è¾çÇÑ ÈÄ »óÀÌÇÑ ¹æ¼±±ÕÁÖ¸¦ ¼±º°ÇÑ´Ù. |
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´Ù¾çÇÑ ¹æ¼±±ÕÀÇ ºÐ¸®¸¦ À§ÇÑ ¹èÁö·Î´Â HV agar¹èÁö,Bennett`s(B) agar¹èÁö, AGS¹èÁö µîÀÌ »ç¿ëµÇ°í, ÇöÀç´Â ÁÖ·Î HV agar¹èÁö¸¦ ±âº»¹èÁö·Î ÇÏ¿© ¹æ¼±±ÕÀ» ºÐ¸®ÇÏ°í ÀÖ½À´Ï´Ù. |
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Humic-acid vitamin(HV) agar medium
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Humic acid * 1.0g |
Na2HPO4 0.5g |
KCl 1.71g |
MgSO4.7H2O 0.05g |
FeSO4.7H2O 0.01g |
CaCO3 0.02g |
Agar 15-20g |
D.W 1L |
Vitamin ** |
Cycloheximide 50ppm |
Nalidixic acid 10ppm |
pH 7.2 |
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Bennett`s(B) agar medium |
Glucose 10g |
Yeast extract 1g |
Bacto-peptone 2g |
Beef extract 1g |
Agar 15-20g |
D.W 1L |
Vitamin ** |
Cycloheximide 50ppm |
Nalidixic acid 10ppm |
pH 7.2 |
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* Dissolved in 10ml of 0.2N NaOH
** 0.5mg each of thimine-HCl, riboflavin, niacin, pyridoxin-HCl, inositol, Ca-pantothenate, &-aminobenzoic acid, and 0.25mg of biotin
AGS medium |
Arginine mono hydrochloride 1g |
Glycerol 12.5g |
(specific gravity not less than 1.249
at25oC) |
K2HPO4 1g |
NaCl 1g |
MgSO4.7H2O 0.5g |
Fe2(SO4)3.6H2O 0.01g |
CuSO4.5H2O 0.001g |
ZnSO4.7H2O 0.001g |
MnSO4.H2O 0.001g |
Agar 15-20g |
D.W 1L |
Bennett`s(B) agar medium |
Glucose 10.0g |
Yeast extract 1.0g |
Bacto-peptone 2.0g |
Beef extract 1.0g |
Agar 15.20g |
D.W 1L |
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¹æ¼±±ÕÀÇ Ç×»ý¹°Áú »ý»êÀ» À§ÇÑ ¹èÁö·Î¼´Â G.S.S(G) medium, Fish meal (F) medium, P medium, K medium µîÀÌ ÀÖ°í, ÇöÀç´Â G.S.S(G) mediumÀ» ±âº»À¸·Î ¹æ¼±±ÕÀ» ¹è¾çÇÏ°í ÀÖ½À´Ï´Ù. |
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G.S.S(G) medium |
Soluble starch 10g |
Glucose 20g |
Soybean meal 25g |
Beef extract 1g |
Yeast extract 4g |
NaCl 2g |
K2HPO4 0.25g |
CaCO3 2g |
D.W 1L |
pH 7.2 |
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Fish meal (F) medium |
Soluble starch 10g |
Glucose 20g |
Soybean meal 12.5g |
Fish meal 12.5g |
Beef extract 1g |
Yeast extract 4g |
NaCl 2g |
K2HPO4 0.25g |
CaCO3 2g |
D.W 1L |
pH 7.2 |
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G.S.M medium |
Soluble starch 10g |
Glucose 20g |
Molasses 5ml |
Yeast extract 5g |
Peptone 5g |
CaCo3 2g |
PH 7.2 |
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P medium |
Beef extract 10g |
polypeton 10g |
Glucose 15g |
Glycerol 10g |
CaCO3 4g |
D.W 1L |
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K medium |
Slouble starch 25g |
Soybean meal 15g |
Yeast extract 2g |
CaCO3 4g |
D.W 1L |
pH 6.2-7.0 |
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| ºÐ¸®µÈ ±ÕÁÖ´Â G.S.S¹èÁö¸¦ 500ml baffled »ï°¢flask¿¡ 50ml¾¿ ³Ö°í 28oC, 150rpmÀÇ Á¶°ÇÇÏ¿¡¼ 6ÀÏ°£ ¹è¾çÇÑ ÈÄ ±ÕÁÖ¿Í ¹è¾ç¾×À» °¢°¢ º¸Á¸ÇÏ°í ÀÖ´Ù.
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µµ |
±Õ
ÁÖ |
- | SLI-476 (476 ÁÖ) | - | HSLI-840 (840 ÁÖ) | - | 1001-1333 (333 ÁÖ) | 1992 | 20001 - 21540 (1540 ÁÖ) | 1993 | 30001 - 31319 (1319 ÁÖ) | 1994 | 40001 - 42236 (2236 ÁÖ) | 1995 | 50001 - 52078 (2078 ÁÖ) | 1996 | 60001 - 61042 (1042 ÁÖ) | 1997 | 70001 - 71951 (1951 ÁÖ) | 1998 | 80001 - 82787 (2787 ÁÖ) | 1999 | 90001 - 92777 (2096 ÁÖ) | 2000 | 000001 - 001554 (639 ÁÖ) | 2001 | 010001 - 011195 (1047 ÁÖ) | 2002 | 020001 - 021225 (470 ÁÖ) | 2003 | 030001 - 030676 (504 ÁÖ) | 2004 | AA028~AZ0097 (337 ÁÖ) | 2005 | AA050001~ARARE050160 (745 ÁÖ) | 2006 | A060001~AH061017 (532 ÁÖ) | 2007 | AN070001~AA070294 (1752 ÁÖ) | 2008 | AN080001~AN081881 (1832 ÁÖ) | 2009 | AN090001~AN092335 (2241 ÁÖ) | 2010 | AN100001~AN101043 (1001 ÁÖ) | 2011 | AN110001~AN110407 (407 ÁÖ) | ´© °è | 28205 ÁÖ |
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³â
µµ |
¹è¾ç¾× |
1995 | G50972 - 52078 (1107 ½Ã·á) | 1995 | M50972 - 52078 (1107 ½Ã·á) | 1996 | G60001 - 61042 (1042 ½Ã·á) | 1996 | M60001 - 61042 (1042 ½Ã·á) | 1997 | G70001 - 71951 (1951 ½Ã·á) | 1997 | M70001 - 70538 (538 ½Ã·á) | 1998 | G80001 - 82737 (2737 ½Ã·á) | 1999 | G90001 - 92777 (2096 ½Ã·á) | 2000 | G000001 - 001554 (536 ½Ã·á) | 2000 | M000209 - 001554 (460 ½Ã·á) | 2001 | G010001 - 011195 (1047 ½Ã·á) | 2001 | M010001 - 011195 (1047 ½Ã·á) | 2002 | G020001 - G021225 (416 ½Ã·á) | 2002 | M020001 - M021225 (411 ½Ã·á) | 2004 | AA028~AZ0097 (357 ½Ã·á) | 2005 | AA050001~ARARE050160 (629 ½Ã·á) | 2006 | A060001~AH061017 (423 ½Ã·á) | 2007 | AN070001~AA070294 (1752 ½Ã·á) | 2008 | AN080001~AN081881 (1832 ½Ã·á) | 2009 | AN090001~AN092335 (2241 ½Ã·á) | 2010 | AN100001~AN101043 (1001 ½Ã·á) | 2001 | AN110001~AN110407 (407 ½Ã·á) | ´© °è | 24179 ½Ã·á |
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1. Ç×±ÕÈ°¼º
½ÃÇè±ÕÁÖ
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Test microorganisms |
Abbreviations |
Gram
negative
bacteria |
Escherichia
coli BE KCTC 1924 Salmonella typhimurium
KCTC 1926 |
BE
SL |
Gram
positve bacteria |
staphylococcus
aureus KCTC1916 Staphylococcus aureus
KCTC 1928 Bacillus Subtilis KCTC 1914
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209
R-209
B |
Yeast
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Candida
albicans KCTC 1940 Chlorella regularis Aspergillus flavus |
C
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2. ¹æ¼±±ÕÀÇ ¹è¾ç¾×À» paper disc(Á÷°æ 8mm)¿¡ 60§¡¾¿ Èí¼ö½ÃÄÑ °¢ ½ÃÇè±ÕÁÖ°¡ µµ¸»µÈ plate¿¡ ¿Ã·Á³õ°í 24½Ã°£ ÈÄ »ý¼ºµÈ Åõ¸íȯÀÇ Á÷°æÀ» ÃøÁ¤ÇÏ¿© Ç×±ÕÈ°¼ºÀ» Á¶»çÇÏ°í ±× data¸¦ Á¾ÇÕÇÏ°í °¢ ¿¬±¸Àڵ鿡°Ô Á¤º¸¸¦ Á¦°øÇÏ°í ÀÖ½À´Ï´Ù.
3. Ç×±ÕÈ°¼º data µî °¢Á¾ »ý¸®È°¼º ½ºÅ©¸®´×°á°ú´Â '°Ë»öÁö¿ø ¡µ»ý¹°È°¼º'¿¡¼ °Ë»öÀÌ °¡´ÉÇÕ´Ï´Ù. |
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