| Control of dongchimi fermentation with chitosan deacetylated by alkali treatment to prevent over-ripening. | |
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MedLine Citation:
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PMID: 20629889 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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 degrees 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 degrees 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. |
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Authors:
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Woojin Lee; Tai-Sun Shin; Sanghoon Ko; Hoon-Il Oh |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of food science Volume: 75 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2010 Jun |
Date Detail:
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Created Date: 2010-07-15 Completed Date: 2010-10-20 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
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Languages: eng Pagination: M308-16 Citation Subset: IM |
Affiliation:
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Dept. of Food Science and Technology, Sejong Univ., 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Korea. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Chitosan
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pharmacology* Fermentation* Food Handling / methods Food Microbiology* Food Preservation / methods Food Preservatives / pharmacology* Lactobacillus / growth & development Raphanus / microbiology* |
| Chemical | |
Reg. No./Substance:
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0/Food Preservatives; 9012-76-4/Chitosan |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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