The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 12 Issue 2
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- Pages.124-132
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- 1999
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Growth Inhibition of Salmonella typhimurium and Staphylococcus aureus in Naengmyon-Broth by Addition of Antibacterial Dongchimi-Juice
항균성 동치미액의 첨가에 의한 냉면국물 중의 Salmonella typhimurium 및 Staphylococcus aureus 생육억제
Abstract
Juice of Dongchimi a Korean traditional vegetable food fermented with lactic acid bacteria has been traditionary used as broth for Naengmyon a Korean cold noodles with broth, This study was carried out to demonstrate the growth inhibition of two food poisoning bacteria Salmonella typhimurium and Staphylo-coccus aureus in Naengmyon-broth containing Dongchimi-juice fermented with high antibacterial lactic acid bacteria Lactobacillus homohiochii B21 and Leuconostoc mesenteroides C16. Naengmyon-broths were made with beef broth and Dongchimi-juice femented with lactiv acid bacteria and the changes in viable cell counts of the inoculated food poisoning bacteria in Naengmyon-broths were investigated during stor-age at 2