한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제9권1호
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- Pages.29-36
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- 1996
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
냉면국물 모델 시스템에서 동치미 국물의 사용에 의한 대장균군 증식 억제
Growth Inhibition of Coliform Bacteria in Model System of Naengmyon-Broth by Using Dongchimi-Juice
초록
Naengmyon is a Korean buckwheat noodle with chilld broth, and the juice of dongchimi, a Korean radish pickle fermented with wild lactic acid bacteria, has been used as the broth for naengmyon traditionally. The purpose of this study was to demonstrate the inhibitory effect of dongchimi-juice against coliform bacteria in model system of naengmyon-broth. Dongchimi-juice was made from radish juice by the cultivation of lactic acid bacteria which had been isolated from kimchi. Three types of naengmyon-broth, beef-broth type, dongchimi-juice type and the mixed type, were made as model systems, and then the changes in viable cell counts of seven coliform bacteria, Klebsiella planticola Bo2, X. terrigena CO8, K. pneumoniae DOI, K. ozaenae DO4, Enterobacter sp. AO2, Enterobacter sp. CO7, Citrobacter sp. BO7 and Escherichia sp. DO3, which had been added to each type of naengmyon-broth in advance, were investigated during storage at 3