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KMID : 0665420150300040475
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Korean Journal of Food Culture
2015 Volume.30 No. 4 p.475 ~ p.480
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Preparation of Fermented Citrus Peels Extracts for Their Antimicrobial Activity against Campylobacter jejuni
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Chun Ji-Min
Bae Ji-Hyun
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Abstract
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Jeju citrus, which contains an abundance of calcium and vitamin, was used to develop fermented citrus peel extract. A
total of seven probiotic strains were applied to tangerine dermis to select the best growing bacteria in citrus peel extracts. B. longum, B. bifidum, and L. mesenteroides were found to grow best in citrus peel extract culture containing glucose, yeast extracts, peptone, and potassium phosphate. Citrus peel extract culture consisting of 1% yeast extract, 5% peptone, and 0.1% phosphate was the best environment for growth of probiotics. The pH, acidity, and viable cell numbers of these
fermented extracts were measured. The initial pH level of fermented extracts with nutrients was 5.25 and dropped rapidly
to 3.39 after 72 hours of fermentation. The acidity of fermented extracts increased to 4.08 % after 72 hours of fermentation,
and the viable cell number in fermented extracts after refrigeration for 2 weeks was 1.3×1010 CFU/mL. The antimicrobial
activity of citrus peel fermented extracts against Campylobacter jejuni was determined, and concentrations more than
25,000 ppm showed antimicrobial activity.
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KEYWORD
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Fermentation, Citrus Peels Campylobacter jejuni, Antimicrobial Activity, Probiotics
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