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http://dx.doi.org/10.3746/jkfn.2017.46.4.450

Antimicrobial Activity of Black Garlic Pomace Extract and Its Application to Cleansing of Fresh Spinach Leaves for Microbial Control  

Kang, Ji Hoon (Department of Food Science and Technology, Chungnam National University)
Son, Hyeon Jeong (Department of Food Science and Technology, Chungnam National University)
Min, Sea Cheol (Department of Food Science and Technology, Seoul Women's University)
Oh, Deog Hwan (Department of Food Science and Biotechnology, Kangwon National University)
Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.4, 2017 , pp. 450-458 More about this Journal
Abstract
In this study, the antimicrobial activity of black garlic pomace extract (BGPE) was examined, and its washing applicability to spinach was investigated. BGPE had antimicrobial activity against both Gram-positive (Listeria monocytogenes and Staphylococcus aureus) and Gram-negative (Escherichia coli O157:H7 and Salmonella Typhimurium) food-borne pathogens. In particular, antimicrobial activities of BGPE against Gram-positive bacteria were higher than those against Gram-negative bacteria. Spinach samples were treated with 0.5% BGPE to determine the effect of BGPE on reducing naturally existing microorganisms on the surface of spinach leaves. BGPE treatment reduced populations of total aerobic bacteria and yeast/molds in spinach by 1.23~1.35 log CFU/g and 0.82~1.12 log CFU/g during 9 days of storage, respectively, compared with those of control samples. After treatment, there were no significant differences in color quality such as Hunter L, a, and b values and total color difference (${\Delta}E$). These results clearly indicate that BGPE treatment can be useful for improving microbiological safety and maintaining color quality of spinach during storage.
Keywords
black garlic pomace extract; antimicrobial activity; microbiological safety; spinach leaves;
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