Kim Mi-Ju, Kang Seong-Eun, Jeong Chang Hee, Min Sung-Gi, Hong Sung Wook, Roh Seong Woon, Jhon Deok-Young, Kim Tae-Woon
Research and Development of Division, World Institute of Kimchi, Gwangju 61755, Korea.
Department of Food and Nutrition, Chonnam National University, 77, Yongbong-ro, Buk-gu, Gwangju 61186, Korea.
Foods. 2021 Mar 18;10(3):645. doi: 10.3390/foods10030645.
White colony-forming yeast (WCFY), also referred to as film forming yeast or spoilage yeast, that appear on the surface of kimchi can deteriorate the sensory properties of kimchi, such as odor and texture. Thus, the aim of this study was to develop a method to inhibit the formation of the white colony in kimchi. First, alterations in kimchi manufacturing and storage conditions, including temperatures, pH, salinity, and anaerobic condition, were investigated to determine if they could inhibit the growth of WCFY (i.e., , , , , and ). Thereafter, the anti yeast activity of freeze-dried garlic powder (FGP) and cinnamon ethanol extract (CEE) was evaluated against WCFY using the agar-well diffusion assay. Following the direct application of FGP and CEE to the surface of the kimchi, the inhibitory effects on white colony were determined. The results showed that WCFY can grow under various manufacturing and storage conditions of kimchi. Regarding the growth inhibitory effect on WCFY, FGP exhibited anti yeast activity against four WCFYs. It did not show anti yeast activity against . However, CEE showed anti yeast activity against . In particular, the mixture of 10% FGP and 1.75% CEE, which was manufactured considering the influence of sensory properties in kimchi, exhibited anti yeast activity against all WCFY. Furthermore, the application of the FGP and CEE mixture supplemented with 0.02% xanthan gum to kimchi to enhance adhesion to the kimchi surface, led to a delay in the formation of a white colony on the surface of the kimchi by an average of 17 d at 10 °C compared to the control group. Collectively, the use of a FGP, CEE, and xanthan gum mixture could be an effective method for the inhibition of white colony formation on the surface of kimchi, extending its shelf life.
白色菌落形成酵母（WCFY），也被称为成膜酵母或腐败酵母，出现在泡菜表面会使泡菜的感官特性（如气味和质地）变差。因此，本研究的目的是开发一种抑制泡菜中白色菌落形成的方法。首先，研究了泡菜制造和储存条件的变化，包括温度、pH值、盐度和厌氧条件，以确定它们是否能抑制WCFY的生长（即 、 、 、 和 ）。此后，使用琼脂孔扩散法评估了冻干蒜粉（FGP）和肉桂乙醇提取物（CEE）对WCFY的抗酵母活性。将FGP和CEE直接应用于泡菜表面后，测定其对白色菌落的抑制作用。结果表明，WCFY能在泡菜的各种制造和储存条件下生长。关于对WCFY的生长抑制作用，FGP对四种WCFY表现出抗酵母活性。它对 没有表现出抗酵母活性。然而，CEE对 表现出抗酵母活性。特别是，考虑到泡菜感官特性的影响而制备的10% FGP和1.75% CEE的混合物对所有WCFY都表现出抗酵母活性。此外，在泡菜中添加0.02%黄原胶的FGP和CEE混合物以增强其对泡菜表面的附着力，与对照组相比，在10℃下可使泡菜表面白色菌落的形成平均延迟17天。总的来说，使用FGP、CEE和黄原胶的混合物可能是抑制泡菜表面白色菌落形成、延长其保质期的有效方法。
