Retardation of Kimchi Fermentation and Growth Inhibition of Related Microorganisms by Tea Catechins

차엽카테킨의 김치발효 지연 및 관련 미생물의 증식억제

  • Wee, Ji-Hyang (Department of Food Science and Technology, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science and Technology, Chonnam National University)
  • Published : 1997.12.01


The possible use of tea catechins as natural preservatives for kimchi was investigated in this study. Tea catechins separated from tea leaves had antimicrobial activity against microorganisms related to kimchi fermentation, such as Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis, Pediococcus cerevisiae, Streptococcus faecalis. The degree of antimicrobial activity of catechins were different among microorganisms; that is 2 mg/mL to Leuconostoc mesenteroides, Lactobacillus plantarum, and Pediococcus cerevisiae, 4 mg/mL to Streptococcus faecalis, and 5 mg/mL to Lactobacillus brevis; however, Saccharomyces cerevisiae can not be inhibited. The effect of tea catechins on retardation of kimchi fermentation was tested by measuring changes in pH and acidity. The changes of pH and acidity of baechu-kimchi and mul-kimchi were remarkably inhibited by adding the tea catechins at the level of 2 mg/g fresh baechu. These results suggest that the tea catechins can be successfully used for the extension of shelf-life of kimchi.