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 language | English |
|---|---|
| Pages (from-to) | 583-589 |
| Number of pages | 7 |
| Journal | Korean Journal of Food Science and Technology |
| Volume | 45 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - 2013 Oct 31 |
Fingerprint
Keywords
- Fermentation
- Kimchi
- Plant extract
ASJC Scopus subject areas
- Food Science
- Biotechnology
- Applied Microbiology and Biotechnology
Cite this
Control of kimchi fermentation by the addition of natural antimicrobial agents originated from plants. / Seo, Hyun Sun; Kim, Seonhwa; Kim, Jinsol; Han, Jaejoon; Ryu, Jee-Hoon.
In: Korean Journal of Food Science and Technology, Vol. 45, No. 5, 31.10.2013, p. 583-589.Research output: Contribution to journal › Article
}
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
UR - http://www.scopus.com/inward/record.url?scp=84891822315&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84891822315&partnerID=8YFLogxK
U2 - 10.9721/KJFST.2013.45.5.583
DO - 10.9721/KJFST.2013.45.5.583
M3 - Article
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 -