Antimicrobial Activity of Autoclaved Cabbage Juice

가압살균한 양배추즙액의 미생물번식 저해작용

  • 한덕철 (세종대학교 식품공학과) ;
  • 경규항 (세종대학교 식품공학과)
  • Published : 1995.02.01

Abstract

Autoclaved juices of common vegetables including cabbage were growth inhibitory to various microorganisms. Sensitivity of microorganisms to antimicrobial action of autoclaved vegetable juices was different depending on microbial strains. Lactic acid bacteria and Gram negative bacteria were less sensitive while non-lactic Gram positive bacteria and yeasts were very much sensitive to antimicrobial action of autoclaved cabbage juice(ACJ). Staphylococcus aureus and Candida utilis whose growth were completely inhibited in ACJ could grow in ACJ diluted with distilled water. This suggests that microorganisms were not able to grow in ACJ because of growth inhibitory compounds produced during heating but not because of the lack of nutrients. Cabbage juice heated at $100^{\circ}C$ for up to 30 min was not inhibitory while that heated at $121^{\circ}C$ for 5 min was. Heating temperature was an important parameter in generating growth inhibitory compound in heated cabbage juice.

Keywords

antimicrobial activity;cabbage juice