Effect of ultraviolet-C light-emitting diode irradiation on inactivation of white colony-forming yeast in kimchi seasoning

Song, Hye-Yeon; Dang, Yun-Mi; Ha, Sangyul; Ha, Ji‐Hyoung

doi:10.1016/j.foodcont.2022.109157

Cited by 6 publications

(5 citation statements)

References 23 publications

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“…Song et al . [ 15 ] demonstrated UVC-LED-mediated inactivation of spoilage yeasts without causing significant changes in the physicochemical properties of kimchi seasoning. Our results of reduction effects on microbial populations in different raw ingredients are in line with those of a previous study [ 15 ].…”

Section: Resultsmentioning

confidence: 99%

“…[ 15 ] demonstrated UVC-LED-mediated inactivation of spoilage yeasts without causing significant changes in the physicochemical properties of kimchi seasoning. Our results of reduction effects on microbial populations in different raw ingredients are in line with those of a previous study [ 15 ]. Microbial activity in disinfected raw ingredients directly affects the microbial community of the final fermented product due to changes in the initial number of bacteria [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

“…Song et al . [ 15 ] reported that UVC-LED combined with an impeller system enabled the inactivation of kimchi seasoning contaminated with spoilage yeast. Furthermore, UVC-LED irradiation could be a promising new practical alternative to limited antimicrobial activities for reducing the kimchi microbiota population and promoting the dominance of kimchi LAB starters.…”

Section: Introductionmentioning

confidence: 99%

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Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation

Kim,

Ha,

Dang

et al. 2023

J. Microbiol. Biotechnol.

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For quality standardization, the application of functional lactic acid bacteria (LAB) as starter cultures for food fermentation is a well-known method in the fermented food industry. This study assessed the effect of adding a non-thermally microbial inactivated starter culture to kimchi, a traditional Korean food, in standardizing its quality. In this study, pretreatment based on sterilization processes, namely, slightly acidic electrolyzed water (SAEW) disinfection and ultraviolet C light-emitting diode (UVC-LED) of raw and subsidiary kimchi materials were used to reduce the initial microorganisms in them, thereby increasing the efficiency and value of the kimchi LAB starter during fermentation. Pretreatment sterilization effectively suppressed microorganisms that threatened the sanitary value and quality of kimchi. In addition, pretreatment based on sterilization effectively reduced the number of initial microbial colonies in kimchi, creating an environment in which kimchi LAB starters could settle or dominate, compared to non-sterilized kimchi. These differences in the initial microbial composition following the sterilization process and the addition of kimchi LAB starters led to differences in the metabolites that positively affect the taste and flavor of kimchi. The combined processing technology used in our study, that is, pre-sterilization and LAB addition, may be a powerful approach for kimchi quality standardization.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation

Kim,

Ha,

Dang

et al. 2023

J. Microbiol. Biotechnol.

Self Cite

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“…Currently, ultraviolet-C light-emitting diodes control the white film formed on kimchi by inactivating the relevant yeast to regulate kimchi quality. According to research, LED treatment does not alter the physicochemical properties of kimchi, and the good quality of kimchi is maintained [ 149 ]. LED treatments also have numerous beneficial effects on the microbial community, metabolic rate, and functionality of kimchi [ 168 ].…”

Section: Safety Problems In Fermented Vegetables and Current Solutionsmentioning

confidence: 99%

“…Maintain the volatile compounds in the kimchi seasoning [149] 4.3.1. High-Pressure Processing (HPP) Technology…”

Section: Cold Plasmamentioning

confidence: 99%

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Tan,

Cui,

Wang

et al. 2023

Foods

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This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.

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Effects of pulsed electric fields on controlling fermentation rate of brined Raphanus sativus

Kim,

Gu,

et al. 2024

Innovative Food Science & Emerging Technologies

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Effect of ultraviolet-C light-emitting diode irradiation on inactivation of white colony-forming yeast in kimchi seasoning

Cited by 6 publications

References 23 publications

Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation

Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Effects of pulsed electric fields on controlling fermentation rate of brined Raphanus sativus

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