Effect of Herbs on the Growth-Inhibition of Lactic Acid Bacteria and Quality Characteristics of Dongchimi

허브가 젖산균의 생육억제와 동치미의 품질특성에 미치는 효과

  • Son, Sun-Young (Department of Food Science and Technology, Seoul Women's University) ;
  • Choi, Hea-Ryun (Department of Food Science and Technology, Seoul Women's University) ;
  • Choi, Eon-Ho (Department of Food Science and Technology, Seoul Women's University)
  • 손선영 (서울여자대학교 식품과학부) ;
  • 최혜련 (서울여자대학교 식품과학부) ;
  • 최언호 (서울여자대학교 식품과학부)
  • Published : 2005.04.30

Abstract

Effects of antimicrobial herbs on growth of tactic acid bacteria were investigated to extend shelf-life of Dongchimi, kimchi made with radishes and spices. Marta rosemary, among eight foreign and domestic herbs, showed strongest antimicrobial activity against seven kinds of lactic acid bacteria. Spices such as spring onion, garlic, and ginger showed no antimicrobial activity against lactic acid bacteria. During fermentation of Dongchimi for 6 days at $35^{\circ}C$, addition of marta rosemary inhibited acid formation, maintaining optimal pH of 3.8-4.2 throughout fermentation period, while no inhibitory effect was observed from Sambaekho (Saurus chinensis), pepper mint, and stevia. Results show shelf-life of Dongchimi was extended by addition of marta rosemary, which controlled over-production of tactic acid by inhibiting bacterial growth.

Keywords

herbs;antimicrobial activity;Dongchimi;kimchi;lactic acid bacteria;natural preservatives

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