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KMID : 0881720220370020055
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Journal of Food Hygiene and Safety
2022 Volume.37 No. 2 p.55 ~ p.62
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Isolation, Characterization, and Control of Pseudomonas kribbensis and Pantoea vagans that cause Soft-rot Disease Isolated from Chinese Cabbages
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Lee Kang-Wook
Kim Geun-Su
Kim Jeong-A
Kwon Do-Young
Lee Jin-Ju
Kim Il-Chul
Kim Sang-Gu
Kim Tae-Seok
Lee Sang-Yun
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Abstract
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The bacterial soft-rot disease is one of the most critical diseases in vegetables such as Chinese cabbage. The researchers isolated two bacteria (Pseudomonas kribbensis and Pantoea vagans) from diseased tissue samples of Chinese cabbages and confirmed them as being the strains that cause soft-rot disease. Lactic-acid bacteria (LAB), were screened and used to control soft-rot disease bacteria. The researchers tested the treatments with hypochlorous acid water (HAW) and LAB supernatant to control soft-rot disease bacteria. The tests confirmed that treatments with the HAW (over 120 ppm) or LAB (Lactobacillus plantarum PL203) culture supernatants (0.5 mL) completely controlled both P. kribbensis and P. vagans.
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KEYWORD
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Soft-rot Disease, Pseudomonas kribbensis, Pantoea vagans, Hypochlorous acid water, Antimicrobial activity
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