• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.560-566
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• 2001

This study was conducted to investigate the effects of solvent extracts from medicinal plants on the fermentation of kimchi. Five microorganisms related to kimchi fermentation were selected and the antimicrobial activities of solvent fractions from medicinal plants were investigated. The chloroform fraction from the methanol extract of dandelion (Taraxacum platycarpum D.) exhibited inhibitory activity against five strains such as Lactobacilli plantarum, Lactobacilli brevis, Leuconostoc mesenteroides, Enterococcus faecalis and Saccharomyces cerevisiae. The chloroform fraction from the methanol extract of Dandelion inhibited the growth of E. faecalis and Leu. mesenteroides at the concentration of 80 mg/mL. Scanning electron micrographs of Leu. mesenteroides and E. faecalis treated with chloroform fraction 80 mg/mL exhibited morphological changes, including irregularly contracted cell surface.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.822-829
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• 1999

Antimicrobial activity of dandelion(Taraxacum platycarpum D.) was investigated. Methanol extract of dried dandelion was fractionated to hexane, chloroform, ethylacetate, butanol and aqueous fraction. Ethylacetate fraction among these fractions showed the highest inhibitory effect on the microorganisms such as B. subtilis, L. monocytogenes, S. aureus, E. coli and V. parahaemolyticus at $500\mu\textrm{g}/disc$. Ethylacetate fraction was further fractionated into 13 fractions by silica gel column and thin layer chromatography(TLC). The results showed that ethylacetate fractions No. 4, 5 and 6 had high antimicrobial activity. These were mixed again, re separated and five fractions were obtained. Among them, No. 2 fraction had the highest inhibitory effect on the microorganisms, which was then separated into six fractions. In the 3rd fractionation, No. 3 fraction was identified as benzoic acid by HPLC, $^{1}H-NMR$ and GC MS.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.194-199
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• 2005

This study was conducted to investigate the effect of blanching on the quality characteristics of dandelion Kimchi. Experimental groups were divided BT-group (dandelion was blanched in the $3\%$ brine for 15 seconds at $100^{\circ}C$, then salted in $8\%$ brine for 5 hours) and NT-group (dandelion was salted at $8\%$ brine for 5 hours). Changes in pH, acidity, color, number of total microbe and lactic acid bacteria, antioxidant activity and sensory quality were investigated during the fermentation at $10^{\circ}C$. The pH of the BT- and NT-Kimchi maintained higher than 4.1 for 21-days fermentation, but that of BT-Kimchi was lower than that of NT-Kimchi. And also, the titrable acidity of BT-Kimchi was maintained higher than that of NT-Kimchi. $L^\ast\;value\;and\;b^\ast$ value of BT-Kimchi were higher, while $a^\ast$ value of BT-Kimchi was lower than that of NT-Kimchi. There was no significantly difference in total microbial count between BT- and NT-Kimchi, while number of the lactic acid bacteria in the BT-Kimchi was higher than that of BT-Kimchi. There was no significant difference in the antioxidant activity between BT- and NT-group during the fermentation. In the results of sensory evaluation of the dandelion Kimchi, toughness, color, flavor and overall quality were good in the BT-Kimchi, while the bitter taste showed relatively strong in the NT-Kimchi.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.121-126
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• 1999

In order to develop a natural food preservative, freeze-dried dandelion (Taraxacum platycarpum D.) was extracted with 99.5% (v/v) methanol, and its antimicrobial activity was investigated. The methanol extract at the concentration of 2,000 $\mu\textrm{g}$/ml completely inhibited the growth of S. aureus. When the solutions of dandelion at 1%, 3% and 5% were added to noodles and rice cakes, less microbial growth was observed compared with the control roup. For the noodles, the 3%-added group was the most superior in terms of color and moistness, and the 1%-added group gained the highest grade in terms of chewiness and overall quality. For rice cakes, the 3%-added group was evaluated to be the favorite.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1142-1148
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• 2000

This study was conducted to investigate the effect of different salting conditions, short-time salting(SS) and long-time salting(LS), on the fermentation and quality of dandelion kimchi. The desirable salt concentration of brine and salting time evaluated by salting degree were 16 hrs at 5% brine, 8 hrs at 10% brine and 4 hrs at 15% brine, respectively. Among them, the best quality of salted dandelion was salting of 10% brine for 8 hrs. But the bitter taste in salted dandelion treated by SS was remained. The proper condition to salt and remove the bitter taste in salted dandelion together was salting by LS, which was salted for 4 days in 100% brine changed once a day. pH of the dandelion kimchi salted for 8 hrs in 10% brine during fermentation at $10{\times}$ was lower than that of LS kimchi, but acidity, total microbe, number of lactic acid bacteria, content of reducing sugar and vitamin C were higher than those of LS kimchi. The optimum- fermentation periods of SS(salted for 8 hrs in 10% brine) and LS kimchi evaluated by sensory test were 40th and 50th day, respectively.