• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.69-76
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• 1999

In order to screen lactic acid bacterial starter having high antibacterial activity and giving good flavor in Dongchmi for Naengmyon antibacterial activity and acid producing ability of 24 strains of Kimchi lactic acid bacteria were tested. Among 24 strains tested Leuconostoc mesenteroides subsp. mesenteroides C16, Leu. paramesenteroides C18 Lactobacillus bavaricus B01, B06, C19, C32 Lac. homohiochii B21 and B22 showed high antibacterial activity and their antibacterial activities were more active against Listeria monocytogenes and Staphylococcus aureus than against Escherichia coli and Salmonella typhimurium. The odors of Dongchimi-juices fermented with Leu. mesenteroides or Leu. paramesenteroides were more favorable than those with Lac. bavaricus or Lac. homohiochii. But the odors of Naengmyon-broths which were made with each Dongchimi-juice were not significantly different each other. In consideration of antibacterial ac-tivity and flavor of Dongchimi-juice two strains of lactic acid bacteria Lac. homohiochii B21 and Leu. mes-enteroides subsp. mesenteroides C16 were finally screened out as Dongchimi starters.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.124-132
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• 1999

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$0^{\circ}C$ and 1$0^{\circ}C$. In Naengmyon-broth of 100% Dongchimi-juice stored at 2$0^{\circ}C$ the numbers of Sal-monella typhimurium and Staphylococcus aureus were rapidly decreased from 106CFU/ml to 106CFU/ml in 16 hours and 32 hours repectively. In Naengmyon-broth containing 10% Donchimi-juice the growths of the two food pois-oning bacteria were markedly inhibited compared with those in 100% beef broth though some growths were occurred in early phase. But in Naengmyon-broth of 100% beef broth their growths were very fast from early. Antibacterial activity of the Dongchimi-juice was more distinct at 2$0^{\circ}C$ that at 1$0^{\circ}C$ and was more active against Salmonella typhimurium than against Staphylococcus aureus.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.77-84
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• 1999

The purpose of this study is to establish a rapid preparation method of Dongchimi-juice having favor-able flavor and high antibacterial activity against undesirable bacteria in Naengmyon-broth by using high antibacterial strains of lactic acid bacteria Lactobacillus homohiochii B21 and leuconostoc mesenteroid-es subsp. mesenteroides C16 as Dongchimi starter. When the two strains of lactic acid bacteria were used as starter mixed culture was better than single culture in acid production and antibacterial activity. When starter was not inoculated in Dongchimi fermentation the numbers of Gram negatives and colifor-ms were remarkably increased in early phase and antibacterial activity could scarcely be detected. But when starter was inoculated the numbers of Gram negatives and coliforms were sharply decreased from early phase and antibacterial ctivity was high. When Dongchimi was made with heat sterilized mat-erials and starter there were no Gram negatives and coliforms and antibacterial activity was high. The antibacterial activity of starter inoculated Dongchimi was maximum in 2 days of fermentation at 2$0^{\circ}C$ and was scarcely detected in six days. In consideration of coliform counts antibacterial activity and the flavor of Dongchimi the preparation method in which all materials were heat treated at 8$0^{\circ}C$ for 15 min-utes and inoculated with mixed starter of the two strains and fermented for 2 days at 2$0^{\circ}C$ was thoug-ht to be good.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.133-141
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• 1999

Juice of Dongchime 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 born pathogens Listeria monocytogenes and Escherichia coli O157:H7 in Naengmyon-broth containing Dongchimi-juice fermented with high antibacterial lactic acid bacteria Lactobacillus homohiochii B21 and Leuconostoc mesenteroides C16. Naengmyon-broth were made with beef broth and Dongchimi-juice fermented with lactic acid bacteria and the changes in viable cell counts of the inoculated pathogens in Naengmyon-broths were investigated during storage at 2$0^{\circ}C$ and 1$0^{\circ}C$. In Naengmyon-broth of 100% Dongchimi-juice stored at 2$0^{\circ}C$ the numbers of Listeria monocyto-genes and Escherichia coli O157:H7 were rapidly decreased from 106CFU/ml to 106CFU/ml in 8 hours and 40 hours respectively. In Naengmyon-broth containing 50% Dongchimi-juice their numbers were also rapidly decreased though the decreasing rates were not so fast as those in 1005 Dongchimi-juice. In Naengmyon-broth containing 10% Dongchimi-juice the growths of the two pathogens were markedly inhibited compared with those in 100% beef broth though some growths were occurred in early phase. But in Naengmyon-broth of 100% beef broth their growths were very fast from early. Antibacterial ac-tivity of the Dongchimi-juice was more distinct at 2$0^{\circ}C$ than at 1$0^{\circ}C$ and was more active against Listeria monocytogenes than against Escherichia coli 157:H7.