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Antimicrobial effect of the extracts of a ginseng by-product produced by subcritical water extraction, nisin, and their combination against Listeria monocytogenes in milk products

Title
Antimicrobial effect of the extracts of a ginseng by-product produced by subcritical water extraction, nisin, and their combination against Listeria monocytogenes in milk products
Authors
Kim W.J.Min K.Y.Kim K.-T.Lee N.-K.Chung M.-S.Cho S.W.Paik H.-D.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2012
Journal Title
Milchwissenschaft
ISSN
0026-3788JCR Link
Citation
vol. 67, no. 4, pp. 370 - 373
Indexed
SCOPUS WOS scopus
Abstract
The aim of the study was to investigate the antimicrobial action of the extract of ginseng by-product (1.0, 2.0, and 4.0%) produced by subcritical water extraction (SWE), nisin (125, 250, and 500 lU/ml), and their combination in milk products at 4°C. The addition of the SWE of the ginseng by-product (1.0,2.0, and 4.0%) resulted in no change in the initial number of Listeria monocytogenes in whole and low-fat milk during storage. Nisin at concentrations of 125,250, and 500 lU/ml was shown to decrease numbers of L. monocytogenes in skim milk. In contrast, the control (without the SWE of ginseng by-product or nisin) showed an increase in the number of L. monocytogenes. In addition, the combined addition of the SWE of ginseng by-product at 1.0 or 2.0% and nisin at 125 or 250 lU/ml showed a synergistic activity against L. monocytogenes. In particular, in skim milk, when ginseng extract at 2.0% was added with nisin at 500 lU/ml, L monocytogenes could not be detected after 1 day of incubation. This study demonstrates the synergistic antimicrobial effect of the combination with the SWE of ginseng by-product and nisin and indicates the potential of this combined treatment in food processing.
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엘텍공과대학 > 식품공학전공 > Journal papers
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