Antimicrobial Activities of the Extracts of Vegetable Kimchi Stuff

식물성 김치재료추출물의 항미생물활성

  • Kim, Seon-Jae (Department of Food Science and Technology, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science and Technology, Chonnam National University)
  • Published : 1995.04.29

Abstract

In order to investigate the possible use of vegetable kimchi stuff as natural preservatives for kimchi, the methanol extracts of 15 kinds of vegetable kimchi stuff were solvent-fractionated and fractions were tested for antimicrobial activities against Leuconostoc mesenteroids, Pediococcus cerevisiae, Lactobacillus plantarum and Saccharomyces cerevisiae. The neutral fractions of the extracts of garlic and leek showed strong antimicrobial activities. The extract of leek showed particularly strong antimicrobial activities against Ped. cerevisiae and L. plantarum that were known to be main microorganism of fermentation and acidification of kimchi. The results suggest the possible use of the leek extract as natural preservatives for kimchi.

Keywords

vegetable kimchi stuff;natural preservatives;antimicrobial activities