Lactic held Bacteria for the Preservation of Fruit and Vegetables

과실 및 채소류의 저장에 있어서 Lactic Acid Bacteria의 이용

  • 김건희 (덕성여자대학교 식품영양학과) ;
  • 배은경 (연세대학교 생명공학과)
  • Published : 1999.06.01

Abstract

Traditionally, lactic acid bacteria(LAB) is microorganism that has been used for food fermentation. Bacteriocinogenic culture and by-products of lactic acid bacteria have the antimicrobial effect. The antimicrobial effect of lactic acid bacteria enable to extend the shelf life of many foods through fermentation processes. Therefore, a lot of investigation of antimicrobial compounds from LAB have been studied on the effect of foods preservation of fish, meat, dairy product, refreserated nonfermentive food and so on. However a little research on the effects of LAB in fruit and vegetables preservation has been reported. In this study, effectiveness of LAB as a quality preservative in fruit and vegetables storage were reviewed.