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KMID : 1134820170460040450
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 4 p.450 ~ p.458
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Antimicrobial Activity of Black Garlic Pomace Extract and Its Application to Cleansing of Fresh Spinach Leaves for Microbial Control
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Kang Ji-Hoon
Son Hyun-Jung
Min Sea-Cheol
Oh D. H.
Song Kyung-Bin
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Abstract
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In this study, the antimicrobial activity of black garlic pomace extract (BGPE) was examined, and its washing applicability to spinach was investigated. BGPE had antimicrobial activity against both Gram-positive (Listeria monocytogenes and Staphylococcus aureus) and Gram-negative (Escherichia coli O157:H7 and Salmonella Typhimurium) food-borne pathogens. In particular, antimicrobial activities of BGPE against Gram-positive bacteria were higher than those against Gram-negative bacteria. Spinach samples were treated with 0.5% BGPE to determine the effect of BGPE on reducing naturally existing microorganisms on the surface of spinach leaves. BGPE treatment reduced populations of total aerobic bacteria and yeast/molds in spinach by 1.23∼1.35 log CFU/g and 0.82∼1.12 log CFU/g during 9 days of storage, respectively, compared with those of control samples. After treatment, there were no significant differences in color quality such as Hunter L, a, and b values and total color difference (ΔE). These results clearly indicate that BGPE treatment can be useful for improving microbiological safety and maintaining color quality of spinach during storage.
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KEYWORD
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black garlic pomace extract, antimicrobial activity, microbiological safety, spinach leaves
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