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A Study of Shelf-Life and Antimicrobial Activity on Putrefactive Microorganisms related to Soybean Curd of Persicaria hydropiper L. extracts  

Oh, Kwang Yul (Graduate School of Oriental Medicine, Wonkwang University)
Ahn, Sun-Choung (Food Science & Culinary Arts, Shin Han University)
Oh, Sun Min (East-West Medical Science, Kyung Hee University)
Publication Information
Culinary science and hospitality research / v.22, no.3, 2016 , pp. 198-211 More about this Journal
Abstract
The objective of this study was to provide basic data that would help develop the natural preservatives that could replace them. This study examined antibacterial activity and preservative effects in soybean curd. When the concentration of Persicaria hydropiper L. was 1,000 ppm in the antibacterial activity by the paper disk law of three cultures(Bacillus subtilis KY-3, Bacillus sp. KY-7, Bacillus methylotrophicus KY-11) selected from 21 kinds of microorganism separated from tofu anaerobes, the clear zone (mm), which was similar to benzoic acid 0.1 M, the comparison group, was measured. The results were as follows. The result of impeding growth in liquid culture indicated considerable suppression of the growth of bacteria in the concentration of 800 ppm and 1,000 ppm respectively. In the measure of MIC, KY-3 and KY-7 were 0.06%, and KY-11 was 0.05%. For the changes in pH by concentration, three cultures and tofu anaerobes were not increased to $10^{5-6}/g$ in 1,000 ppm. In addition, in the search of total number was employed to find the preservative effects of tofu. Therefore, this study expect the Persicaria hydroper L. extract on preservative effects of tofu, which can be easily exposed to food poisoning bacteria in the food safety as well as improving the possibility of natural alternative preservatives.
Keywords
Persicaria hydropiper L.; antibacterical activity; shelf-life; natural preservatives; putrefactive microorganisms;
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Times Cited By KSCI : 12  (Citation Analysis)
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