LOW SALT LACTIC ACID BACTERIA FERMENTED FOOD CONTAINING ROSEMARY AND METHOD FOR SUPPRESSION CAPABILITY OF HARMFUL MICROBE

摘要

PURPOSE: Lactic acid bacteria low-salinity fermented food containing rosemary, and a growth controlling method of harmful microorganisms are provided to control the abnormal fermentation by producing the lactic acid bacteria low-salinity fermented food. CONSTITUTION: Lactic acid bacteria low-salinity fermented food contains 0.01-2 parts of rosemary by weight and 2.0-2.5 parts of salt by weight. The lactic acid bacteria low-salinity fermented food additionally includes more than one ingredient selected from the group consisting of pear, radish, and onion. The lactic acid bacteria low-salinity fermented food has a growth controlling effect to harmful microorganisms including Bacillus cereus, Pseudomonas aeruginosa, or Escherichia coli. The lactic acid bacteria low-salinity fermented food is kimchi. [Reference numerals] (AA) Outer shape; (BB) Total palatability; (CC) Smell; (DD) Texture; (EE) Taste; (FF) 2.5% control group; (GG) 2.5% production example