논문 상세보기
pp.8-16
본 연구에서는 김치의 숙도를 조절하여 선도유지기간을 연장할 목적으로 천연항균소재로서 항균작용 및 항진균작용이 탁월한 식물성 천연항균소재(Botanical Antimicrobial Agent-Citrus fruits : BAAC)를 이용하여 김치의 변패에 관여하는 미생물들에 대한 생육억제효과를 관찰하였다. 김치의 산패에 관여하는 Lactobacillus plantarum, Klebsiella pneumonia, Pichia membranaefaci
To develop natural antimicrobial agents for extending the self-life of Kimchi, the effect of botanical antimicrobial agent-citrus products(BAAC) on microorganisms related to Kimchi spoilage was investigated. The inhibitory effect of BAAC on microorganisms related to Kimchi spoilage was increased according to the concentration of BAAC. Antimicrobial activities of BAAC against microoiganisms related to Kimchi spoilage were remarkably high. The effect of BAAC on the cellular membrane function of microorganisms showed the perturbation of cells in the presence of BAAC. Direct isualization of microbial cells by using both transmission md scanning electron microscope showed microbial cell membrane was destroyed by treating with BAAC. It could be confirmed that BAAC completely inhibit the growth of the test strains. The pH of BAAC-added Kimchi was a little higher than that of the control through the fermentation period. Titratable acidify, vitamin C and viable cells in BAAC-added Kimchi were changed more slowly than those in the control. Sensory evaluation did not show any significant difference between BAAC-added Kimchi and the control that showed the best palatabilities during fermentation.
