김치숙성에 관여하는 정상발효유산균과 이상발효유산균의 변화와 선택적 저해제에 관한 연구

Changes of the Lactic Acid Bacteria and Selective Inhibitive Substances against Homo and Hetero Lactic Acid Bacteria Isolated from Kimchi

This study was carried out to investigate distribution of homofermentative lactic acid bacteria(LAB) and heterofermentative LAB during kimchi fermentation period. The number of heterofermentative LAB was decreased during the fermentation. The ethanol extracts of Lithospermum erythrorhizon and Sophrora flavescens AITON showed strong antimicrobial activities against both homofermentative LAB and heterofermentative LAB. The extracts of Glycyrrhiza uralensis and Curcuma longa showed stronger antimicrobial activity against hetrofermentative LAB than against homofermentative LAB. the antimicrobial activities of the plant extracts against LAB were accelerated by mixing of two or three kinds.