In this study, the in vitro effects of chlorine dioxide (ClO) in growth reduction against , , and 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 required for destruction of harmful microorganisms through the fumigation of fermented hot pepper paste was evaluated. ClO was treated by using ClO generator for 15 min. , and were reduced by ClO concentration dependent and not detected by ClO over 10 ppmV, whereas the was significantly perished by the treatment of ClO over 30 ppmV. We suggest that the ClO 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.
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| http://dx.doi.org/10.1007/s10068-019-00606-8 | DOI Listing |
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