Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 2
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- Pages.257-263
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- 1995
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- 0367-6293(pISSN)
Screening of Natural Preservatives to Inhibit Kimchi Fermentation
김치의 선도유지를 위한 천연보존제의 탐색
- Moon, Kwang-Deog (Department of Food Science and Technology Kyungpook National University) ;
- Byun, Jung-A (Korea Food Research Institute) ;
- Kim, Seok-Joong (Korea Food Research Institute) ;
- Han, Dae-Suk (Korea Food Research Institute)
- Published : 1995.04.29
Abstract
As a primary step to develop natural preservative for extending the shelf-life of kimchi, the effect of 102 edible plants, 21 antimicrobial agents and related compounds on kimchi fermentation was studied. Among 42 oriental medicinal plants tested, Baical skullcap and Assam indigo were found to be highly effective for maintaining the fresh state of kimchi. Although Bugbane, Red mangolia, Bushy sophora, Szechuan pepper, Chinese quince and Scisandre significantly inhibit the growth of Lactobacilli, their effect was not high enough to be used as raw materials for kimchi preservative. When the effect of 32 herbs and spices was tested, peppermint, cinnamon, lemon balm, clove, hop, rosemary, sage, horseradish and thyme showed high antimicrobial activity against kimchi microorganisms. Among them, the effect of clove ranked top. When it was added to fresh kimchi, initial cfu value (