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

摘要

PURPOSE: Lactic acid bacteria low-salinity fermented food containing propolis, 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 0.001-0.2 parts of propolis 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 are selected from Lactobacillus species, Lactococcus species, Leuconostoc species, Weissella species, or Pediococcus species. [Reference numerals] (AA) Outer shape; (BB) Total palatability; (CC) Smell; (DD) Texture; (EE) Taste; (FF) 2.5% control group; (GG) 2.5% production example