미생물학회지 (Korean Journal of Microbiology)
- 제16권1호
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- Pages.1-10
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- 1978
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- 0440-2413(pISSN)
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- 2383-9902(eISSN)
김치에서 분리한 효모에 관한 연구
Studies on the Yeasts Isolated from Kimchi
초록
In order to isolate and identify of the yeasts in Chinese cabbage Kimchi, was propared and fermented by traditional methods. 40 strains of the yeast were isolated from the Kimchi juice. As the results of the serial experiemnts on morphological, cultural and physiological properties, according to the methods of Lodder, Irzuka, Barnett and Hasegocwa, 13 species of S genera were identified as the followings ; Brettanomyces claussenii, Candida bogoriensis, C.cacaoi, C.guilliermondii, Citeromyces matritensis, Kluyveromyces vaeronae, Pichia membranaefacience, Rhodtorula glutinis, Saccharomyces bayanus, S, cerevisiae, S. pretoriensis, S. italicus, and Torulopsis salmanticensis.
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