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The antimicrobial activities of L. against spoilage bacteria isolated from rice cake were investigated and the storage stability of the rice cake was enhanced. Spoilage bacteria, which cause rice cake to rot, were isolated from commercial rice cake, and most of the isolated strains were identified as sp. After the leaves, roots, shoots, and stalks of the L. were extracted using 50% ethanol as the solvent, their antimicrobial activities were investigated using the paper disc method by treating them with 50 of , which is known as a major pathogenic micro-organism in foods that contain starch, as the test organism. The antimicrobial activities of the extracts were compared according to the size of the clear zones around the paper discs. The root extract showed significant antimicrobial activities. When red beans, which are used as stuffing for rice cake, were treated with the root extract of the L., the viable cell count of the rice cake was 5.04 Log CFU/g after 48-hr storage, and the cake showed significantly slower growth of bacteria than with commercial products. These results show that treatment of red beans with root extract could improve the storage stability of rice cake.

Treatment of Smilax china L. Root Extract for Improvement of Storage Stability of Mang-gae Rice Cake