• Food Science and Preservation
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• v.6 no.1
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• pp.110-114
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• 1999

In order to study the natural preservation of food, sixteen kinds of medicinal plants were extracted by 80% methanol and then antimicrobial activity of the extracts was investigated against various kinds of microorganisms. The extracts of medicinal plants showed good effects of antimicrobial activity against bacteria except Bacillus cereus, Escherichia coli O-157. Especially, the extracts of Artemisia annua, Aster scaber, Solidago virganrea shower good inhibitory effects on the growth of bacteria to the cooling preservation foods, and Artemisia annua was decreased of the TMA(Trimethylamine) test. the result thus indicate that Artemisia annua, Aster scaber, Solidago fischeri extract inhibitory effects on cooling preservation foods, so that it may be potential as a natural preservatives.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1994.06a
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• pp.17-22
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• 1994

Food additives are minor components which are used to enhance nutritive or sensory values, and to improve shelf life of foods. In foods, natural additives are preferred over artificial or synthetic materials because of concern on food safety. Many biotechnological techniques have been applied to the production of food additives since the biotechnology has been utilized to prodyce many flavor components such as glutamate, 5'-nucleotides, esters, 2,3-bytadione, pyrazines, terpenes, and lactones. Natural flavors, fragrances, sweetners, and colorants can be produced by plant cell culture. Many lactic acid bacteria produce bacteriocins such as nisin or diplococcin. These bacteriocins are used as safe preservatives in foods and many researches on the improvenment of bacteriocin productivity by genetic engineering are in progress.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.232-238
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• 1998

To developed natural food preservatives, ethanol and water extracts were prepared from the defatted camellia(Camellia japonica L.) seeds. Antimicrobial activities were examined against 14 microorganisms which were food borne pathogens and/or food poisoning microorganisms and food-related bacteria and yeasts. Ethanol extract showed antimicrobial activities against several microorganisms tested, but not on lactic acid bactria. Especially, minimum inhibitory concentrations(MIC) for yeasts were as low as 1mg/ml. Water extract exhibited antimicrobial activities for the yeasts tested, but almost bacteria were not observed. The ethanol extract was fractionated in the order of hexane, chloroform, ethylaetate and butanol fractions to test antimicrobial activity. The strongest activity for the tested yeasts were found in the butanol fractions, but bacteria were chloroform fraction. Hansenula anomala treated with ethanol were observed by scanning electron micrograph, and the results exhibited morphological changes, including the irregularly contracted cell surface and expanded ellipsoidal shape.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.469-473
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• 2006

Film-forming yeasts generate an undesirable yeasty flavor in fermented vegetables such as kimchi in the presence of oxygen. Antimicrobial materials including garlic oil (GO), heated garlic (HG), and allyl alcohol (AA) were investigated for use as alternative natural food preservatives to inhibit the growth of film-forming yeasts in fermented vegetables. Using the fermentation of cucumber pickles as a model system, GO, HG, and AA were effective in preventing film formation at concentrations of 0.006, 3.0, and 0.02%, respectively. The effectiveness of HG in preventing the growth of a film yeast, Hansenula anomala, was not influenced by pH, while that of potassium sorbate, a typical anti-yeast food preservative, was highly dependent on pH. All tested materials were effective when added at the beginning of fermentation due to their negligible inhibitory activity toward lactic acid bacteria.

• Journal of environmental and Sanitary engineering
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• v.19 no.3 s.53
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• pp.22-30
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• 2004

The extract with the dilution of $50\%$ ethanol and treatment of $121^{\circ}C$ for 15min were inhibited highly the growth of staph aureus, Ent. cloacae, Sh. sonnei, A. hydrophila, b. subtilis, St. faecalis and L. casei. of food samples, red-bean dregs with addition of extact of smilax china. leaves or sorbic acid took the similar inhibition effect to microorganisms for the early storage days(1-3days). There was inhibited the growth of microorganisms in strawberry Juice added to 20m1 of $1\%$ extract solution for one storage day in comparison with no addition of smilax china L. Over all with growth inhibition capability to microorganisms and foods, it was believed that the effect and value as the natural food preservatives and the extracts like as this natural plant material took the food safety and it was capable to develop the natural food preservation.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.237-242
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• 2006

The pattern of volatile emissions from white ginseng powders (WGP) that were treated with selected preservatives was investigated during 5-months of storage (at -10 and $25^{\circ}C$) by an electronic nose system equipped with 12 metal-oxide sensors. WGP were treated with gamma radiation at 5 kGy, commercial methyl bromide (MeBr), and phosphine fumigations. Electronic nose differentiated the volatile patterns of the WGP with each different preservative treatment. In addition, each volatile pattern was affected by both storage time (1, 2 and 5 months) and temperature (-10 and $25^{\circ}C$). After 5-months of storage, the least change of volatile patterns was observed from WGP fumigated with phosphine at $-10^{\circ}C$. The result also showed that volatile changes in WGP were much more affected by storage time than by storage temperature.

• Preventive Nutrition and Food Science
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• v.22 no.2
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• pp.138-143
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• 2017

The antifungal activity of isolated lactic acid bacteria (LAB) from a locally fermented cereal, "Kunu", was tested against toxigenic Aspergillus flavus. The liquid refreshment, "Kunu", was prepared under hygienic condition using millet, sorghum, and the combination of the two grains. The antifungal potential of isolated LAB against toxigenic A. flavus was carried out using both in vitro and in vivo antifungal assays. The LAB count from prepared "Kunu" ranged from $2.80{\times}10^4CFU/mL$ to $4.10{\times}10^4CFU/mL$ and Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus fermentum, Pediococcus acidilactici, and Leuconostoc mesenteroides were the isolated bacteria. Inhibitory zones exhibited by LAB against toxigenic A. flavus ranged from 5.0 mm to 20.0 mm. The albino mice infected with toxigenic A. flavus showed sluggishness, decrease in body weight, distortion of hair, and presence of blood in their stool, while those treated with LAB after infection were recovered and active like those in control groups. Except for the white blood cell that was increased in the infected mice as $6.73mm^3$, the packed cell volume, hemoglobin, and red blood cell in infected animals were significantly reduced (P<0.05) to 29.28%, 10.06%, and 4.28%, respectively, when compared to the treated mice with LAB and control groups. The antifungal activity of LAB against toxigenic A. flavus can be attributed to the antimicrobial metabolites. These metabolites can be extracted and used as biopreservatives in food products to substitute the use of chemical preservatives that is not appealing to consumers due to several side effects.

• Korean Journal of Veterinary Service
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• v.26 no.4
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• pp.361-368
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• 2003

Sorbic acid and potassium sorbate are widely used food additives with high efficiancy and they are approved and recommended by FAO and WHO. Sorbic acid is one of preservatives that is mostly used in general food. Sorbic acid and potassium sorbate are used to prevent food, such as cheese, bread, beverage, and so on, from staling and molding. The world market for sorbic acid and potassium sorbate is growing and the market in Asian region is also expected to grow rapidly. This study was carried out to measure the amount of the sorbic acid in cooked meat produced from meat processing plants in Gyeongbuk province during 2000∼2003. One thousand one hundred and thirty-five samples of cooked meat(430 spices added meats, 486 grinding cooked meats, 3 bacons, 23 jerked meats, 68 sausages, 125 hams) were collected from meat processing plants and analyzed for the concentration of preservative sorbic acid by using of high performance liquid chromatography(HPLC). Sorbic acid was not detected in spices added meats, grinding cooked meats and bacons, except on jerked meats, ham and sausage. But the concentration range of sorbic acid in jerked meat was 0.00∼1.5g/kg, average 0.37g/kg, and in sausage was 0.00∼1.31g/kg, average 0.53g/kg, and in ham was 0.00∼ 1.22g/kg, average 0.56g/kg. There was no sample that sorbate concentration exceeded the legal permitted level 2.0g/kg in cooked meat.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.296-309
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• 2001

This study was conducted to investigate the consumers' recognition and information need for food safety, especially focused on pesticide residues, foodborne illness, and food additives. The data were collected from 350 adults living in Taegu and Pusan by the self-administered questionnaire. Frequencies and chi-square tests were conducted by SPSS. The results of the survey were as follows: (1) the consumers' concerns about food safety were high, (2) many respondents worried about eating vegetables, fruits and grains in turn because of pesticide residues, and did not trust the results from food-safety tests, (3) the major factor for foodborne illness was regarded as unfreshed or contaminated food stuffs, (4) many consumers concerned highly about preservatives among food additives, and tried to consume food containing less food additives, and (5) many respondents wanted to get the information about harmfulness of pesticide residues in foods, method to choose fresh food, and safety of food additives.

• Plant Resources
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• v.8 no.2
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• pp.96-102
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• 2005

As part of developing natural food preservatives, the antimicrobial effect of ethanol and water extracts from the Cruciferous vegetable was examined Korean traditional Brassica juncea Coss. was used widely as an ingredient of Kimchi, a natural flavoring and spice for a long time. Antimicrobial activities were examined against 15 microorganisms which were food-born pathogens and/or food poisioning microorganisms and food-related bacteria and yeasts. Ethanol extract from leaf mustard showed an antimicrobial effect in most of the strains used in the present study. The lowest minimum inhibitory concentration (MIC) were seen in Bacillus subtilis and Bacillus natto at 10 mg/ml. MIC of water extract was 40-60 mg/ml for bacteria and yeast. Antimicrobial activity of the ethanol extract was not disappeared by the heating at $121^{\circ}C$ for 15 min and not affected by pH.