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KMID : 1007520190280061795
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Food Science and Biotechnology
2019 Volume.28 No. 6 p.1795 ~ p.1800
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Effect of chlorine dioxide in reduction of harmful microbes on fermented hot pepper paste
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Jung Kyung-Mi
Lee Gi-Woo
Cho Mi-Ae
Song Kyoung-Ju
Jung Suk-Yul
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Abstract
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In this study, the in vitro effects of chlorine dioxide (ClO2) in growth reduction against Candia glaebosa, Zygosaccharomyces bisporus, Saccharomycopsis capsularis and Pichia pastoris involving in deterioration of fermented hot pepper paste were studied to assess the applicability of chlorine dioxide to preparation of fermented hot pepper paste, and the concentration of ClO2 required for destruction of harmful microorganisms through the fumigation of fermented hot pepper paste was evaluated. ClO2 was treated by using ClO2 generator for 15 min. C. glaebosa, Z. bisporus and S. capsularis were reduced by ClO2 concentration dependent and not detected by ClO2 over 10 ppmV, whereas the P. pastoris was significantly perished by the treatment of ClO2 over 30 ppmV. We suggest that the ClO2 fumigation in stages of the preparation, disintegration, and fermentation of the paste made of fermented hot pepper might be useful for control of harmful microbes therein.
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KEYWORD
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Chlorine dioxide, Growth inhibition, Fermented hot pepper paste, Harmful microbes
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