Year: 2024
Type: article
Abstract: to a greater extent than NaClO. The CFS from WiKim 83 and WiKim 87 exhibits inhibition rates of 25.09% and 24.21%, respectively, compared to the 19.19% rate of NaClO. Additionally, the CFS from WiKim 116 and WiKim 117 showed inhibition rates of 18.74% and 20.03%, respectively. Direct treatment of kimchi cabbage with soft-rot pathogens and CFS for five days inhibited the pathogens with similar efficacy to that of NaClO. To elucidate the antimicrobial activity mechanisms, pH neutralization, heat treatment, and organic acid analyses were performed. pH neutralization reduced the antimicrobial activity, whereas heat treatment did not, indicating that lactic, acetic, citric, and phenyllactic acids contribute to the thermal stability and antimicrobial properties of CFS. This study suggests that the four kimchi-derived LAB, which maintain a low pH through organic acid production, could be viable food preservatives capable of reducing biological hazards in kimchi.
Authors: Yeonsoo Shim, Jae Yong Lee, Jihye Jung
Institution: World Institute of Kimchi
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
Awards: G2886580695, G4322972243, G5441074160
OpenAlex ID: W4403820351