Dept. of Food Science and Technology, Sejong Univ., 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Korea.
J Food Sci. 2010 Jun;75(5):M308-16. doi: 10.1111/j.1750-3841.2010.01643.x.
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.
研究壳聚糖对乳酸菌的抗菌活性，以期将其应用于控制冬切米（整个萝卜泡菜）发酵，防止过度成熟。在培养基中，以 10、20、30 和 40 mg/L 的浓度测定壳聚糖对肠膜明串珠菌和植物乳杆菌等乳酸菌的抗菌活性。添加 40 mg/L 的壳聚糖（在 140°C 下制备 10 分钟）对肠膜明串珠菌和植物乳杆菌的生长表现出强烈的抑制作用。还研究了在 4、10 和 20°C 不同发酵温度下添加壳聚糖对冬切米的影响。添加壳聚糖可显著降低肠膜明串珠菌和乳杆菌等乳酸菌的活菌数。随后，乳酸菌的生长恢复到与未添加壳聚糖的冬切米相同的水平。在冬切米发酵过程中，添加高达 1000mg/L 的壳聚糖（CS1000）可延长可食用的发酵期。在冬切米中添加壳聚糖似乎抑制了乳酸菌的生长，从而降低了酸度。因此，它延长了保质期，并延长了冬切米的可口期。
