Antimicrobial effects of grated radish and radish sprout extract against microorganisms derived from lightly pickled vegetables and various food-spoilage yeasts

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  • Mizunuma Shinobu
    Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University AKIMO Co., Ltd.
  • Nakayama Motokazu
    Department of Life Science, Faculty of Life Science, Kyushu Sangyo University
  • Honjoh Ken-ichi
    Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
  • Miyamoto Takahisa
    Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University

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<p>The antimicrobial activities of grated radish and radish sprout extracts against food-spoilage yeasts and bacteria were evaluated. The viable bacterial counts in lightly pickled cucumbers were between 4.0 log and 4.8 log CFU/g, whereas viable yeast counts increased from ≤1 log to 4.5 log CFU/g after incubation for 21 d at 10 °C. The bacterial counts decreased from 5.2 log to 2.8 log CFU/g, whereas yeast counts were <1 log CFU/g in cucumbers lightly pickled with 9 % (w/w) grated radish for 21 d. Both grated radish and sprout water extracts showed stronger antimicrobial activity against yeast than against bacteria in broth. The antimicrobial activity against 16 species of food-spoilage yeasts differed, even among species of the same genus. Our results suggest that radish can prevent yeast-induced deterioration in lightly pickled vegetables.</p>

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