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Control of Dongchimi Fermentation with Chitosan Deacetylated by Alkali Treatment to Prevent Over‐Ripening
Author(s) -
Lee Woojin,
Shin TaiSun,
Ko Sanghoon,
Oh HoonIl
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01643.x
Subject(s) - leuconostoc mesenteroides , lactic acid , lactobacillus plantarum , fermentation , chitosan , food science , bacteria , chemistry , antimicrobial , ripening , leuconostoc , lactobacillus , biochemistry , biology , organic chemistry , genetics
Antimicrobial activities of chitosan against lactic acid bacteria were studied to apply for controlling dongchimi (whole‐radish juicy kimchi) fermentation to prevent over‐ripening. Antimicrobial activity of chitosan against lactic acid bacteria such as Leuconostoc mesenteroides and Lactobacillus plantarum was assayed at 10, 20, 30, and 40 mg/L concentration in the medium. The addition of 40 mg/L of the chitosan prepared at 140 °C for 10 min showed strong inhibitory effect on the growth of L. mesenteroides and L. plantarum . The effects of addition of chitosan to dongchimi have also been studied during fermentation at different temperatures of 4, 10, and 20 °C. Addition of chitosan decreased markedly viable cell counts of lactic acid bacteria such as Leuconostoc spp. and Lactobacillus spp. at the initial stage. Subsequently the lactic acid bacteria recovered the growth to the same level as non‐chitosan treated dongchimi. During the dongchimi fermentation, the addition of chitosan at larger quantity up to 1000 mg/L (CS1000) prolonged the palatable fermentation period. Addition of chitosan in the dongchimi seemed to inhibit the growth of lactic acid bacteria, thereby lowering the acid content. It, therefore, caused the shelf life to be extended and resulted in a prolonged palatable period for the dongchimi.