동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제4권2호
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- Pages.75-91
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- 1994
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
김치의 숙도조절
The Fermemtation Control of Kimch
초록
As a part of the fermentation control scheme for the preservation and improvement of the quality of Kimch, this paper summerizes a result of the research into the cleaning method of materials, the fermentation of Kimch using cleaning materials, the search of lacticacidbacteria for starter, the seperation state of cell wall by starter, the fermentation of Kimchi in the airtight instrument and in the air controlled state. And it shows the influence on the growth of lacticacidbacteria when the herb-medicine is used as a sub-ingredients, and the effects on the quality of ginseng added Kimchi.