METHOD FOR CONTROLLING BACTERIA RELATING TO A FERMENTATION OF KIMCHI BY USING A BLEND THAT CONSISTS OF GREEN TEA, DANDELION AND VEGETABLE WORMS

摘要

A method for controlling kimchi fermentation related bacteria is provided to increase storage time of kimchi, and fermenting and maturing kimchi within a short period by inhibiting growth of Lactobacillus sp. and Pichia sp. and promoting Leuconostoc sp., so that quality of kimchi is improved. The kimchi fermentation related bacteria are controlled by adding the extract of at least one natural product selected from green tea, dandelion and vegetable worms into kimchi, wherein the kimchi fermentation related bacteria include Lactobacillus sp., Leuconostoc sp. and Pichia sp.; and the natural product extract inhibits growth of Lactobacillus sp., and Pichia sp., and promotes growth of Leuconostoc sp.