In this study, we investigated culturable bacterial abundance in various crops. Total culturable aerobic bacteria in tomato plants were enumerated on NA and it showed that the amounts of viable bacterial cells were changed among the different parts of the plants (roots, stems, and fruits), ranging between log 1 and 4 per g sample. To investigate the bacterial abundance dynamics in different crops, culturable aerobic bacterial cell numbers were enumerated on NA and compared between the samples (tomato fruit, sesame leaf, and green onion) harvested freshly from one field trial (Yangsan, Korea). In this trial, the number of total culturable aerobic bacteria of the samples were 8 times higher in sesame leaves and green onions compared to the tomato fruits in the field. Interestingly, culturable aerobic bacteria on MRS were only found in sesame leaves, whereas lactic acid bacteria were not detected in tomato fruit and green onion samples in this field. We also found that the field location (Yangsan, Gangneung, or Busan) influenced the number of culturable aerobic bacteria on the surface of the crops. Tomato samples freshly harvested from the different field locations were tested and showed that the amounts of culturable aerobic bacteria on NA and MRS agar were significantly different based on the field locations of the samples. Finally, lactic acid bacteria were isolated from all the tomato and sesame leaf samples used in this study, showing 20 and 28 morphological diversity. With these isolates, we will be able to conduct further biological and functional investigation to develop a new probiotic strain originated from the crops in Korea.

Abstract
서론
재료 및 방법
    시약 및 재료
    토마토 전초의 부위별 미생물 분리
    토마토 전초의 원심분리 전후 총 균수 차이 확인
    토마토 과실의 표면 미생물 분리
    토마토, 깻잎, 대파의 표면 미생물 분리
    시료별 분리한 균의 수 계산
    MRS 한천배지로부터 얻은 균 분리
결과 및 고찰
    토마토 전초의 다양한 부위에서 배양 가능한 총균수 확인
    토마토 과실에 존재하는 배양 가능한 미생물의 지역별 차이
    양산 작물의 잠재적 총 균수와 유산균수가 작물에 따라 다르다.
    형태학적 특성에 따른 MRS 한천배지에서 자란 균 구분
    원심분리와 ultra sonication 시간의 적절성
    작물 차이에 따른 미생물 분리 시 사용할 1 g당 0.1% peptone(mL) 도출
References

• 장은지(동아대학교 식품영양학과) | Eun Ji Jang (Department of Food and Nutrition, College of Health Science, Dong-A University)
• 김라영(동아대학교 식품영양학과) | La Yeong Kim (Department of Food and Nutrition, College of Health Science, Dong-A University)
• 김호연(한국과학기술연구원 천연물연구소 스마트팜융합연구센터) | Ho-Youn Kim (Smart Farm Research Center, Korea Institute of Science and Technology (KIST))
• 이보경(동아대학교 식품영양학과) | Bokyung Lee (Department of Food and Nutrition, College of Health Science, Dong-A University) Corresponding author