Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 1
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- Pages.74-79
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- 1995
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- 0367-6293(pISSN)
Antimicrobial Activity of Autoclaved Cabbage Juice
가압살균한 양배추즙액의 미생물번식 저해작용
- Han, Duck-Chul (Department of Food Science, Sejong University) ;
- Kyung, Kyu-Hang (Department of Food Science, Sejong University)
- 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