TY - JOUR
T1 - Control of kimchi fermentation by the addition of natural antimicrobial agents originated from plants
AU - Seo, Hyun Sun
AU - Kim, Seonhwa
AU - Kim, Jinsol
AU - Han, Jaejoon
AU - Ryu, Jee Hoon
PY - 2013/10/31
Y1 - 2013/10/31
N2 - 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.
AB - 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.
KW - Fermentation
KW - Kimchi
KW - Plant extract
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U2 - 10.9721/KJFST.2013.45.5.583
DO - 10.9721/KJFST.2013.45.5.583
M3 - Article
AN - SCOPUS:84891822315
VL - 45
SP - 583
EP - 589
JO - Korean Journal of Food Science and Technology
JF - Korean Journal of Food Science and Technology
SN - 0367-6293
IS - 5
ER -