한국식품조리과학회지 (Korean journal of food and cookery science)
- 제7권2호
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- Pages.89-95
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- 1991
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
젖산균과 온도가 김치 발효에 미치는 영향(II)
Effect of Lactic Acid Bacteria and Temperature on Kimchi Fermentation (II)
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Cho, Young
(Dept. of Home Economics, Korea Air and Correspondence University) ;
- Rhee, Hei-Soo (Dept. of Food and Nutrition, Seoul National University)
- 발행 : 1991.05.01
초록
김치발효 중에 주로 나타나는 Lac. plantarum, Leu. mesenteoides, Ped. acidilactici, Lac. brevis 등의 젖산균들이 김치발효에 미치는 영향을 규명하고자, 이 젖산균들을 순수 배양하여 염도 2.31%의 김치즙에 접종한 후
The effects of lactic acid bacteria on the chemical and microbial changes of fermented kimchi at various temperatures were studied. Kimchi was homogenized and was sterilized by ultra violet (UV), then Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococous acidilactici, Lactobacillus brevis and the mixture of these bacteria inoculated on sterilized kimchi, respectively. The measurement of alcohol by gas chromatography, and changes of sugar content and total viable count were investigated and palatability test was carried while inoculated kimchi was fermented at
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