Browse > Article

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;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Jung HO, Chung DO, Park ID. A study on sensory characteristics of herb onion kimchi differing in herb content .Korean J. Culinary Res. 8: 259-265 (2002)
2 Kang SK. Structural analysis of major antimicrobial substance obtained from leaf mustard (Brassica juncea). J. Korean Soc. Food Nutr. 24: 702-706 (1995)
3 Park SK, Kang SK, Chung HJ. Effects of essential oil in astringent persimmon leaves on kimchi fermentation. Korean J. Appl. Microbiol. Biotechnol. 22: 217-221 (1994)
4 Cho JS. The Studies and Preservation of Kimchies, Yoorim, Seoul, Korea. pp. 307-348 (2000)
5 Kim MJ, Kwon OJ, Jang MS. Antibacterial activity of the bamboo (Pseudosasa japonica makino) leaves extracts on lactic acid bacteria related to Dongchimi. J. Korean Soc. Food Sci. Nutr. 25: 741-746 (1996)
6 Kim SY, Choi EH. Optimization for the lactic acid fermentation of mixed fruit and vegetable juices. Korean J. Food Sci. Technol. 34: 303-310 (2002)
7 Sagdic O, Ozcan M. Antibacterial activity of Turkish spice hydrosols. Food Control 14: 141-143 (2002)   DOI   ScienceOn
8 Kang KO, Sohn HJ, Kim WJ. Changes in chemical and sensory properties of Dongchimi during fermentation. Korean J. Food Sci. Technol. 23: 267-271 (1991)
9 Lee HJ, Back JH, Lee M, Han HE, Ko YO, Kim YJ. Characteristics of lactic acid bacterial community during kimchi fermentation by temperature downshift. Korean J. Microbiol, 31: 346-352 (1993)
10 Lee ST, Park JM, Lee HK, Kim MB, Cho JS, Heo JS. Components comparison in different growth stages and organs of Saururus chinensis Baill. Korean J. Medicinal Crop Sci. 8: 312-318 (2000)
11 Min TI, Kwon TW. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food. Sci. Technol. 16: 443450 (1984)
12 Park WS. The present position and prospect of industrial development of kimchi. Bull. Food Technol. 7: 17 (1994)
13 Choi HR, Choi EH. Screening of antimicrobial and antioxidative herbs. J. Nat. Sci. Institute of Natural Science, Seoul Women's University 15: 123-131 (2003)
14 Ko EJ, Hur SS, Park M, Choi YH. Studies on the optimum fermenting conditions of Dongchimi for production of ion beverage. J. Korean Soc. Food Nutr. 24: 141-146 (1995)
15 Kim KY, Michael DP, Chung HJ. Antimicrobial effectiveness of pine needle extract on foodborne illness bacteria. J. Microbiol. Biotechnol. 10: 227-232 (2000)
16 Kwon SM, Kim YJ, Oh HI, Jo DH. Physicochemical and microbiological changes in Dongchimi juice during fermentation with the addition of Panax ginseng C.A. Meyer. J. Ginseng Res. 20: 299-306 (1996)
17 Kim OM, Kim MK, Lee SO, Lee KR, Kim SD. Selective antimicrobial effects of spice extracts against Lactobacillus plantarum and Leuconostoc mesenteroides isolated from kimchi. Korean J. Appl. Microbiol. Biotechnol. 26: 373-378 (1998)
18 Kim OM, Kim MK, Lee SO, Lee KR, Kim SD. Antimicrobial effect of ethanol extract from spices against Lactobacillus plantarum and Leuconostoc mesenteroides from kimchi. J. Korean Soc. Food. Sci. Nutr. 27: 455-460 (1998)
19 Kang SK. Isolation and antimicrobial activity of antimicrobial substance obtained from leaf mustard (Brassica juncea). J. Korean Soc. Food Nutr. 24: 695-701 (1995)
20 Kroyer TG The low calorie sweetener steviosidc: stability and interaction with food ingredients. Lebens. Wissen. Technol. 32: 509-512 (1999)   DOI   ScienceOn
21 Whang KC, Park KJ. Changes of microflora, sugar, pH, and vitamin $B_{12}$ and the productivity of vitamin $B_{12}$ by Pseudomonas sp. during the aging of fermented vegetables. J. Food Resources Development, Research Institute of Food Development, Kyunghee University 15: 419-426 (1986)
22 Lee JH. Effect of subsidiary materials on the characteristics of kimchi fermentation. Proceedings of Symposium for Science of Kimchi, Korean Soc. Food Sci. Technol. pp. 160-174 (1994)
23 Moon SW, Cho DW, Park WS, Jang MS. Effect of salt concentration on Dongchimi fermentation. Korean J. Food Sci. Technol. 27: 11-18 (1995)
24 Jang KS, Kim MJ, Kim SD. Effect of ginseng on the preservability and quality of chinese cabbage kimchi. J. Korean Soc. Food Nutr. 24: 327. 13-322 (1996)
25 Yang JW, Yu TJ. Studies on the growth of Lactobacillus acidophillus and Streptococcus thermophilus in milk added with ginseng extracts. Korean J. Ginseng Sci. 3: 113-126 (1979)
26 Moon KD, Byun JA, Kim SJ, Han DS. Screening of natural preservatives to inhibit kimchi fermentation. Korean J. Food Sci. Technol. 27: 257-263 (1995)
27 Lee CW, Ko CY, Ha DM. Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean J. Appl. Microbiol. Biotechnol. 20: 102-109 (1992)
28 KFN. Nutr. Handbook of Experimental in Food Science and Nutrition. Hyoil, Seoul, Korea. pp. 150-154 (2000)
29 Formica JV, Regelson W. Review of the biology of quercetin and related bioflavonoids. Food Chem. Toxicol. 33: 1061-1080 (1995)   DOI   ScienceOn
30 Chung DO, Park ID, Jung HO. Evaluation of functional properties of onion, rosemary and thyme extracts in onion kimchi. Korean J. Soc. Food Cookery Sci. 17: 218-223 (2001)
31 Kwak JW, Kwon CH. Pharmacological studies on Saururus chinensis Baill. Bull. K.H. Pharmcol. Sci. 16: 137-154 (1988)
32 Lee HJ, Oh SD. Properties changes of Korean turnip Dongchimi innoculated with Leuconostoc citreum IH22 during fermentation. Korean J. Food Nutr. 15: 70-76 (2002)
33 Del C, Marie-losephe A, Nguten-The C. Antimicrobial effect of rosemary extracts. J. Food Protect. 63: 1359-1368 (2000)   DOI
34 Kang KO, Ku KH, Lee JK, Kim WJ. Changes in physical properties of Dongchimi during fermentation. Korean J. Food Sci. Technol. 23: 262-266 (1991)