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

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)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.2, 2005 , pp. 241-246 More about this Journal
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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