Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi

Abstract

White colony-forming yeast (WCFY), also referred to as film forming yeast or spoilage yeast, that appear on the surface of kimchi can deteriorate the sensory properties of kimchi, such as odor and texture. Thus, the aim of this study was to develop a method to inhibit the formation of the white colony in kimchi. First, alterations in kimchi manufacturing and storage conditions, including temperatures, pH, salinity, and anaerobic condition, were investigated to determine if they could inhibit the growth of WCFY (i.e., Kazachstania servazzii, Candida sake, Debaryomyces hansenii, Pichia kudriavzevii, and Hanseniaspora uvarum). Thereafter, the anti yeast activity of freeze-dried garlic powder (FGP) and cinnamon ethanol extract (CEE) was evaluated against WCFY using the agar-well diffusion assay. Following the direct application of FGP and CEE to the surface of the kimchi, the inhibitory effects on white colony were determined. The results showed that WCFY can grow under various manufacturing and storage conditions of kimchi. Regarding the growth inhibitory effect on WCFY, FGP exhibited anti yeast activity against four WCFYs. It did not show anti yeast activity against K. servazzii. However, CEE showed anti yeast activity against K. servazzii. In particular, the mixture of 10% FGP and 1.75% CEE, which was manufactured considering the influence of sensory properties in kimchi, exhibited anti yeast activity against all WCFY. Furthermore, the application of the FGP and CEE mixture supplemented with 0.02% xanthan gum to kimchi to enhance adhesion to the kimchi surface, led to a delay in the formation of a white colony on the surface of the kimchi by an average of 17 d at 10 °C compared to the control group. Collectively, the use of a FGP, CEE, and xanthan gum mixture could be an effective method for the inhibition of white colony formation on the surface of kimchi, extending its shelf life.

Fabrication of Gold Nanoparticles and Cinnamaldehyde-Functionalized Paper-Based Films and Their Antimicrobial Activities against White Film-Forming Yeasts

“…In contrast, in toluene, the hydrogen bond between APTES molecules is weak, resulting in a greater potential for APTES molecules to react with the surface and a higher surface functionalization yield . Based on imine chemistry, the final step involves using the surface amines of Paper_Si_AuNPs in a condensation reaction with the aldehyde group of CIN in the presence of ethanol to form an imine linkage. , Although AuNPs and CIN have been used separately in many studies, such as antimicrobial, , catalyst, , and packaging, to the best of our knowledge, this is the first report to confirm a synergistic antimicrobial effect of the AuNPs/CIN combination film. The fabrication of the Paper_CIN film followed the same procedure with the exception of the Paper_AuNPs step (Scheme ).…”

“…However, when high concentrations of extracts are used to increase the antimicrobial effect, the sensory properties are affected by the strong odor and flavor properties of cinnamon and garlic. 7 In this study, since CIN was adsorbed and chemically bound to the film surface via AuNPs adsorption and imine reaction, respectively, it was anticipated that it would act as a WFY inhibitor in kimchi without affecting the sensory properties.…”

“…However, CIN is difficult to use due to its poor aqueous solubility and potent odor, which affects the sensory properties of foods . Several candidates that inhibit the growth of WFY using CIN have been reported previously. , In the cases where the CIN extract was sprayed directly onto the surface of kimchi, it was discovered that the more CIN was used to increase the antimicrobial activity, the more the scent of CIN affected the kimchi’s sensory properties. To address this issue, a novel method was developed that preserves antimicrobial activity without affecting the sensory properties of contacted food, which was achieved through chemical bonding whereby the CIN molecules were bound to the film surface via the imine reaction …”

Effects of blue LED irradiation on the quality characteristics of Mukeunji, a long‐term fermented kimchi, during refrigerated storage

“…Additionally, the numbers and sizes of Bacillus colonies were markedly reduced after 24 hr of BLED irradiation. Yeasts or fungi are predominantly responsible for spoilage in Mukeunji or spoiled kimchi (Chang et al, 2008; Kim et al, 2021; Moon, Chang, Kim, & Chang, 2014). However, the current characteristics of Bacillus colonies explain that they are mainly involved in forming a film at the end of kimchi fermentation, similar to that formed by yeast or mold (Heo, Kim, Kwak, Sung, & Jeong, 2021; Bott, 1989; Ünal Turhan, Erginkaya, Korukluoğlu, & Konuray, 2019).…”

Karakteristik Fisikokimia, Organoleptik Dan Total Bakteri Asam Laktat Kimchi Bengkuang

“…Penelitian Kang et al, (2015) menyimpulkan bahwa kandungan karbohidrat pada bahan selama proses fermentasi akan menurun, namun sumber gizi mikroorganisme bukan hanya dari karbohidrat saja tergantung dari komponen apa saja yang ada dalam bahan selama proses fermentasi. Kim et al, (2021) menyatakan bahwa dalam penambahan komponen garam dapat menghambat kinerja enzim untuk memecah karbohidrat, sehingga kemampuan menghasilkan molekul sederhana terhambat.…”