한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제12권2호
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- Pages.133-141
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- 1999
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
항균성 동치미액의 첨가에 의한 냉면국물 중의 Listeria monocytogenes 및 Escherichia coli O157:H7 생육억제
Growth Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in Naengmyon-Broth by addition of Antibacterial Dongchimi-Juice
초록
Juice of Dongchime a Korean traditional vegetable food fermented with lactic acid bacteria has been traditionary used as broth for Naengmyon a Korean cold noodles with broth. This study was carried out to demonstrate the growth inhibition of two food born pathogens Listeria monocytogenes and Escherichia coli O157:H7 in Naengmyon-broth containing Dongchimi-juice fermented with high antibacterial lactic acid bacteria Lactobacillus homohiochii B21 and Leuconostoc mesenteroides C16. Naengmyon-broth were made with beef broth and Dongchimi-juice fermented with lactic acid bacteria and the changes in viable cell counts of the inoculated pathogens in Naengmyon-broths were investigated during storage at 2