Effect of chlorine dioxide in reduction of harmful microbes on fermented hot pepper paste

• Published in: Food science and biotechnology Vol. 28; no. 6; pp. 1795 - 1800
• Main Authors: Jung, Kyung-Mi, Lee, Gi-Woo, Cho, Mi-Ae, Song, Kyoung-Ju, Jung, Suk-Yul
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.12.2019; Springer Nature B.V; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Chlorine; Chlorine dioxide; Disintegration; Fermentation; Food Science; Fumigation; Microorganisms; Nutrition; Pichia pastoris; Reduction; Yeast; 식품과학; Chlorine dioxide; Growth inhibition; Harmful microbes; Fermented hot pepper paste
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-019-00606-8

In this study, the in vitro effects of chlorine dioxide (ClO 2 ) in growth reduction against Candia glaebosa , Zygosaccharomyces bisporus , Saccharomycopsis capsularis and Pichia pastoris involving in deterioration of fermented hot pepper paste were studied to assess the applicability of chlorine dioxide to preparation of fermented hot pepper paste, and the concentration of ClO 2 required for destruction of harmful microorganisms through the fumigation of fermented hot pepper paste was evaluated. ClO 2 was treated by using ClO 2 generator for 15 min. C. glaebosa , Z. bisporus and S. capsularis were reduced by ClO 2 concentration dependent and not detected by ClO 2 over 10 ppmV, whereas the P. pastoris was significantly perished by the treatment of ClO 2 over 30 ppmV. We suggest that the ClO 2 fumigation in stages of the preparation, disintegration, and fermentation of the paste made of fermented hot pepper might be useful for control of harmful microbes therein.