Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Effects of Essential Oil in Astringent Persimmon Leaves on Kimchi Fermentation

떫은 감잎의 정유성분이 김치발효에 미치는 영향

  • 박상규 (전남대학교 식품공학과) ;
  • 강성국 (전남대학교 식품공학과) ;
  • 정희종 (전남대학교 식품공학과)
  • Published : 1994.04.01
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Abstract

The essential oil of astringent persimmon leaves was extracted by a gas co-distillation method and its effects on Kimchi fermentation were examined. The changes of pH and titratable acidity of Kimchi during fermentation at 15$\circ $C generally decreased by the addition of essential oil of astringent persimmon leaves, and the growth of microorganisms associated with Kimchi fermentation was also inhibited. The fermentation time of Kimchi reaching to the maximum number of cell counts was greatly extended as compared to that of the Kimchi fermented without the addition of essential oil. The greatest antimicrobial activity activity of essential oil of persimmon leaves was shown against Lactobacillus plantarum among varoius bacteria associated with Kimchi fermentation. The antimicrobial activity of essential oil against Saccharomyces cerevisiae was much higher then that against lactic acid bacteria such as L. plantarum.

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References

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