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Article

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

1
Research and Development of Division, World Institute of Kimchi, Gwangju 61755, Korea
2
Department of Food and Nutrition, Chonnam National University, 77, Yongbong-ro, Buk-gu, Gwangju 61186, Korea
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editor: Cristina Restuccia
Foods 2021, 10(3), 645; https://doi.org/10.3390/foods10030645
Received: 26 February 2021 / Revised: 12 March 2021 / Accepted: 15 March 2021 / Published: 18 March 2021
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. View Full-Text
Keywords: kimchi; white colony-forming yeast; anti yeast activity; garlic; cinnamon kimchi; white colony-forming yeast; anti yeast activity; garlic; cinnamon
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MDPI and ACS Style

Kim, M.-J.; Kang, S.-E.; Jeong, C.H.; Min, S.-G.; Hong, S.W.; Roh, S.W.; Jhon, D.-Y.; Kim, T.-W. Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi. Foods 2021, 10, 645. https://doi.org/10.3390/foods10030645

AMA Style

Kim M-J, Kang S-E, Jeong CH, Min S-G, Hong SW, Roh SW, Jhon D-Y, Kim T-W. Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi. Foods. 2021; 10(3):645. https://doi.org/10.3390/foods10030645

Chicago/Turabian Style

Kim, Mi-Ju, Seong-Eun Kang, Chang Hee Jeong, Sung-Gi Min, Sung Wook Hong, Seong Woon Roh, Deok-Young Jhon, and Tae-Woon Kim. 2021. "Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi" Foods 10, no. 3: 645. https://doi.org/10.3390/foods10030645

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