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Control of kimchi fermentation by the addition of natural antimicrobial agents originated from plants

Authors
Seo, H.-S.Kim, S.Kim, J.Han, J.Ryu, J.-H.
Issue Date
2013
Keywords
Fermentation; Kimchi; Plant extract
Citation
Korean Journal of Food Science and Technology, v.45, no.5, pp.583 - 589
Indexed
SCOPUS
KCI
Journal Title
Korean Journal of Food Science and Technology
Volume
45
Number
5
Start Page
583
End Page
589
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/105894
DOI
10.9721/KJFST.2013.45.5.583
ISSN
0367-6293
Abstract
We investigated the delay of kimchi fermentation by the addition of plant extracts. Fifteen plant extracts were screened for inhibitory activity aginst Lactobacillus plantarum by using an agar well diffusion assay, and determined the minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) were determined. The lowest MIC for grapefruit seed extract (GFSE; 0.0313 mg/mL) was determined, followed by Caesalpinia sappan L. extract (CSLE; 0.25 mg/mL), and oregano essential oil (OREO; 1.0 mg/mL). GFSE, CSLE, and OREO were individually added to kimchi, and incubated the samples at 10 for up to 20 days. Results showed that the addition of GFSE (0.3 and 0.5%), CSLE (0.1, 0.3, and 0.5%), or OREO (0.5 and 1.0%) led to a significant increase in the pH of kimchi, and also a significant reduction in the numbers of lactic acid bacteria. Taken together, the addition of natural antimicrobial agents can delay kimchi fermentation. © The Korean Society of Food Science and Technology.
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