Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Caesalpina sappan L. and Lithospermum erythrorhizon Extract Mixture and Crab Shell on the Fermentation of Kimchi

소목 . 자초 추출혼합물과 게껍질의 첨가가 김치 숙성에 미치는 영향

  • Lee, Shin-Ho (Department of Food Science and Technology, Hyosung Catholic University) ;
  • Park, Kyung-Nam (Department of Food Science and Technology, Hyosung Catholic University) ;
  • Lim, Yong-Suk (Department of Food Science and Technology, Hyosung Catholic University)
  • 이신호 (대구효성가톨릭대학교 식품공학과) ;
  • 박경남 (대구효성가톨릭대학교 식품공학과) ;
  • 임용숙 (대구효성가톨릭대학교 식품공학과)
  • Published : 1999.04.30
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Abstract

The studies were carried out to investigate antimicrobial activity of mixture of Caesalpina sappan L. and Lithospermum erythrorhizon extracts against lactic acid bacteria isolated from Kimchi. The effects of the mixture and crab shell extracts on the shelf-life of Kimchi were also investigated. The growth of heterofermentative lactic acid bacteria and homofermentative lactic acid bacteria was inhibited by 98% ethanol extracts of Caesalpina sappan L. and Lithospermum erythrorhizon. The pH of Kimchi containing mixed extracts of Caesalpina sappan L. and Lithospermum erythrorhizon extracts (1 : 1) and crab shell was lower than that of control during fermentation for 25 days of $10^{\circ}C$. The viable cells of Lactic acid bacteria of the mixed extracts and crab shell added Kimchi were lower than that of control during fermentation. The sensory quality of the mixed extracts and Crab shell added Kimchi was a little inferior to control for during fermentation of Kimchi.

항균력을 나타낸 한약재 각각의 추출혼합물과 crab shell를 첨가하여 김치 숙성시와 동일한 조건에서 김치발효 관련 유산균의 증식 억제도를 검토한 결과 대조구에 비하여 약간 높은 억제도를 보였으며, 이를 김치 제조에 이용하여 숙성시키면서 김치의 이화학적, 미생물학적 변화를 검토한 결과 pH, 산도, 미생물 변화는 대조구에 비해 소목, 자초 추출혼합물과 crab shell 병용처리구가 낮은 경향을 보였다. 관능적인 면에서는 숙성이 진행됨에 따라 대조구에 비해 다소 낮은 경향으로 나타났다.

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