Journal of Nutrition and Health
- 제12권1호
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- Pages.59-68
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- 1979
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
장내세균류(腸內細菌類)의 김치유산균(乳酸菌)에 대(對)한 길항작용(拮抗作用)
A Study on the Antagonistic Activity of Enterobacteria to Lactic Acid Bacteria Accuring Kimchi Fermentation
초록
고래(古來)로 한국인(韓國人)이 매일(每日) 먹고있는 김치의 세균학적(細菌學的) 위생성(衛生性)을 검토(檢討)하기 위하여 하절(夏節)의 김치재료와 일반(一般)김치에 대(對)하여 장내세균(腸內細菌)의 오염여하(汚染如何)를 조사(調査)하였고 김치담근시(時)에 장내세균(腸內細菌)을 첨가(添加)하여 발효중(醱酵中)의 길항력(拮抗力)을 조사(調査)하였던 바 다음과 같은 결과(結果)를 믿었다. 1. 하절(夏節)김치의 재료(材料)채소나 김치담근의 초기(初期)에는 의외(意外)로 많은 장내세균중(腸內細菌中)에는 병원성(病原性)이거나 식중독성(食中毒性)인 Salmonella 균(菌)이 있었다. 3. 겨울온도(溫度)인
This work was carried out to detect the enterobacterial contamination in summer kimchies and their antagonis tic activity with lactic acid bacteria during kimchi fermentation. And obtained results were as in the followings. 1) Severe cases of enterobactrial contamination were found in every kimchi material and in the first step of summer kimchi fermention. 2) Some pathogenic or food poisonous strain of Salmonellaspp. was identified among the contaminated enterobacteria. 3) Pathogenic strains of Salmonella typhi, Shigella flexneri or E. coli which were added to kimchi fermention, were contineously detected for 10days at the temperature of
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