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KMID : 1134820100390111678
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 11 p.1678 ~ p.1683
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Inhibition of Microbial Growth in Cabbage-Kimchi by Heat Treatment and NisinㆍYucca Extract
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Kim Ji-Sun
Kim Yu-Jin
Park Jung-Mi
Kim Tae-Jip
Kim Beom-Soo
Kim Yeon-Mi
Kim Hye-Rim
Han Nam-Soo
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Abstract
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For extension of storage period of cabbage-kimchi, effects of heat treatment as well as nisin or yucca extract were examined on the growth of microbes. Firstly, when kimchi was heated at various temperatures in polyethylene plastic bottle or membrane pouch, the optimum inhibitory condition giving no sensory change was at 80℃ for 30 min in a plastic membrane pouch and this treatment made a reduction of 0.3 log₁?CFU/g in total microbes. The result showed that use of plastic bottle was inefficient due to low heat transfer rate. Interestingly, pasteurization of seasoning pastes at 80℃ for 30 min separately from cabbage resulted in better inhibitory effect reducing 0.5 log₁?CFU/g of total bacteria and 1.0 log₁?CFU/g of lactic acid bacteria, and this operation was regarded as a promising inhibitory method. Secondly, when nisin and yucca extract were separately added in kimchi, microbial growth was inhibited during storage period and their inhibition effects were enhanced at lower temperature.
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KEYWORD
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kimchi storage period, heat treatment, nisin, yucca extract, lactic acid bacteria
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