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Controlled fermentation of kimchi using naturally occurring antimicrobial agents

机译：使用天然抗菌剂控制泡菜的发酵

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摘要

Kimchi is a traditional Korean fermented food. Since it ferments continuously during distribution and storage, the extension of shelf life by preventing over-acidification is a major concern in the kimchi industry. One of the most frequently attempted ways to delay fermentation is to add naturally occurring antimicrobial agents. Many researchers have investigated ways to delay over-acidification by adding minor ingredients, fruits or fruit seed extracts, extracts of medicinal herbs, culinary herbs and spices, and other miscellaneous substances to kimchi. The addition of naturally occurring antimicrobial agents may enhance the acceptability of kimchi to consumers over a longer period of time but may also have a disadvantage in that it may cause changes in sensory quality, especially if added in large amounts. To avoid undesirable sensory changes, application of hurdle technologies (i.e., multifactor preservative systems) which involve using combinations of low amounts of various naturally occurring antimicrobial agents as ingredients should be explored with the goal of controlling fermentation. If synergistic or additive antimicrobial effects can be achieved using small amounts of a combination of natural agents, changes in sensory qualities will be minimized, thereby prolonging shelf life. Research findings summarized in this review provide a basis for developing effective hurdle technologies using naturally occurring antimicrobial agents to extend shelf life of kimchi and perhaps other types of traditional fermented foods.
机译：泡菜是韩国传统的发酵食品。由于其在分配和储存过程中不断发酵，因此通过防止过度酸化来延长保质期是泡菜行业的主要关注点。延迟发酵的最常尝试的方法之一是添加天然存在的抗微生物剂。许多研究人员研究了通过在泡菜中添加次要成分，水果或水果种子提取物，草药提取物，烹饪草药和香料以及其他杂物来延缓过度酸化的方法。天然存在的抗菌剂的添加可以在更长的时间内增强泡菜对消费者的可接受性，但是也可能具有缺点，因为它可能引起感官品质的变化，特别是如果大量添加。为了避免不希望的感官变化，应当探索控制技术的应用，包括使用少量的各种天然存在的抗微生物剂的组合作为成分的障碍技术（即多因素防腐系统）。如果使用少量的天然药物组合可以达到协同或加成的抗菌作用，则感官品质的变化将减至最小，从而延长保质期。本综述总结的研究结果为开发利用天然抗菌剂延长泡菜和其他传统发酵食品的有效保存期技术提供了基础。

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  • 来源
    《Food microbiology》 |2012年第1期|p.20-31|共12页
  • 作者

    Jinsol Kim; Jihyun Bang; Larry R. Beuchat; Hoikyung Kim; Jee-Hoon Ryu;

  • 作者单位

    Graduate School of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea;

    Graduate School of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea;

    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, CA 30223-1797, USA;

    Division of Human Environmental Sciences, Wonkwang University, Shinyong-dong, Iksan, Jeonbuk 570-749, Republic of Korea;

    Graduate School of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    kimchi; naturally occurring antimicrobial agents; hurdle technology; fermentation;

    机译：泡菜;天然抗菌剂;跨栏技术;发酵;

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