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

Hyun Sun Seo, Seonhwa Kim, Jinsol Kim, Jaejoon Han, Jee Hoon Ryu

Research output: Contribution to journalArticle

1 Citation (Scopus)

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.

Original languageEnglish
Pages (from-to)583-589
Number of pages7
JournalKorean Journal of Food Science and Technology
Volume45
Issue number5
DOIs
Publication statusPublished - 2013 Oct 31

Keywords

  • Fermentation
  • Kimchi
  • Plant extract

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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