Effect of chlorine dioxide in reduction of harmful microbes on fermented hot pepper paste
- 15 Downloads
In this study, the in vitro effects of chlorine dioxide (ClO2) in growth reduction against Candia glaebosa, Zygosaccharomyces bisporus, Saccharomycopsis capsularis and Pichia pastoris involving in deterioration of fermented hot pepper paste were studied to assess the applicability of chlorine dioxide to preparation of fermented hot pepper paste, and the concentration of ClO2 required for destruction of harmful microorganisms through the fumigation of fermented hot pepper paste was evaluated. ClO2 was treated by using ClO2 generator for 15 min. C. glaebosa, Z. bisporus and S. capsularis were reduced by ClO2 concentration dependent and not detected by ClO2 over 10 ppmV, whereas the P. pastoris was significantly perished by the treatment of ClO2 over 30 ppmV. We suggest that the ClO2 fumigation in stages of the preparation, disintegration, and fermentation of the paste made of fermented hot pepper might be useful for control of harmful microbes therein.
KeywordsChlorine dioxide Growth inhibition Fermented hot pepper paste Harmful microbes
Authors of the present paper are grateful for the present study was carried out by the financial support of Gyeongsangbukdo Province for which fund was allocated from the 2018 financial resources of Rural Development Administration (RDA) for the project, “Development of Hyposaline Red-pepper Paste using Peaches (Project Non.: PJ012004)”.
Compliance with ethical standards
Conflict of interest
These authors declare that they have no conflict of interest.
- Jang JD, Hwang YI, Lee DS. Effect of packaging conditions on the quality changes of fermented soy paste and red pepper paste. J. Korean Soc. Packaging Sci. Tech. 6: 31–40 (2000)Google Scholar
- Kim JM. Use of chlorine dioxide as a biocide in the food industry. Food Ind. Nutr. 6: 33–39 (2001)Google Scholar
- Kim DH, Hong SY, Youn KC, Sohn CB, Byun MW. Changes of microbiological and general quality characteristics of gamma irradiated kochujang (Fermented hot pepper paste). Korean J. Food Sci. Technol. 33: 72–77 (2001)Google Scholar
- Kwon H. Sterilization effects of physicochemical treatment and food irradiation on microorganisms contaminated in Jangrui powder. PhD thesis, Kyungpook National University, Daegu, South Korea (2017)Google Scholar
- Kwon OJ, Byun MW. The combined effect of heat and gamma irradiation on the inactivation of selected microorganisms associated with food hygiene. J. Korean Soc. Food Sci. Nutr. 25: 804–809 (1996)Google Scholar
- Park MH, Lee DS, Lee KH. Food packaging. 2nd ed. HyungSeul, Seoul. pp 366–369 (2000)Google Scholar