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

In this study, the in vitro effects of chlorine dioxide (ClO₂) 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 ClO₂ required for destruction of harmful microorganisms through the fumigation of fermented hot pepper paste was evaluated. ClO₂ was treated by using ClO₂ generator for 15 min. C. glaebosa, Z. bisporus and S. capsularis were reduced by ClO₂ concentration dependent and not detected by ClO₂ over 10 ppmV, whereas the P. pastoris was significantly perished by the treatment of ClO₂ over 30 ppmV. We suggest that the ClO₂ 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.