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KMID : 1007519980070030205
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Food Science and Biotechnology
1998 Volume.7 No. 3 p.205 ~ p.208
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Evaluation of Nisin as a Preservative to Prevent Over-acidification of Kimchi
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Ryu, Hyun Jeong
Chung, Chang-Ho/Kyung, Kyu Hang
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Abstract
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The use of nisin to prevent over-acidification of kimchi in the range of 1,000 to 2,000 IU/g was investigated. There were marginal differences in total viable counts and lactic acid bacteria counts only during the initial 2 days of fermentation. No differences in the microbial counts were observed after the period. There were also only small differences in pH and titratable acidity during the initial 3 days. Lactic acid bacteria were isolated from Chinese cabbage, green onion, garlic, radish and cabbage and tested for their resistance to nisin. Eight isolates with nisin resistance of over 25,000 IU/mL were identified as Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc mesenteroides subsp. dextranicum and Lactobacillus sake. The antimicrobial activity of nisin was reduced when it was mixed with individual blended kimchi ingredients for 24 hr at 20℃. It was concluded that the use of nisin to prevent over-acidification of kimchi was not effective because of nisin inactivation by vegetable components and the presence of nisin-resistant lactic acid bacteria on kimchi vegetables.
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KEYWORD
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