• Title/Summary/Keyword: Lithospermum erythrorhizon and Scutellaria baicalensis G. extracts

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Effects of Scutellaria baicalensis G., Lithospermum erythrorhizon Extracts and Ozone-treated Crab Shell on Fermentation of Baechu Kimchi (자초(Lithospermum erythrorhizon), 황금(Scutellaria baicalensis G.) 추출혼합물과 오존처리환 게껍질(Crab shell)의 첨가가 배추김치 발효에 미치는 영향)

  • 이신호;박경남;임용숙
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.2
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    • pp.359-364
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    • 1999

  • The studies were carried out to investigate antimicrobial activity of mixed extracts of Lithospermum erythrorhizon and Scutellaria baicalensis G. and crab shell against lactic acid bacteria isolated from kimchi. The effects of Lithospermum erythrorhizon and Scutellaria baicalensis G. extracts and crab shell on shelf life of kimchi were also investigated. The growth of heterofermentative and homofer mentative lactic acid bacteria was inhibited by 95% ethanol extracts of Lithospermum erythrorhizon and Scutellaria baicalensis G. The pH of kimchi containing 1% of mixed extracts Lithospermum erythrorhizon. and Scutellaria baicalensis G., and crab shell was lower than control during fermentation for 25 days of 10oC. The viable cells of the kimchi samples were lower than that of control during fermentation. The sensory qualities of the kimchi samples were a little inferior to the control during shelf life of kimchi.

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