한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제7권4호
- /
- Pages.392-398
- /
- 1994
- /
- 1225-4339(pISSN)
- /
- 2287-4992(eISSN)
김치에서 분리한 저온성 젖산균의 배추즙에서의 배양
Cultivation of Psychrotrophic Lactic Acid Bacteria Isolated from Kimchi in Korean Cabbage-Juice
초록
The purpose of this study was to predict the actions and roles of 10 strains of representative psychrotrophic lactic acid bacteria, in kimchi fermentation, which were Isolated from kimchi and identified as Leu. mesenteroides subsp. mesenteroides, Leu. mesenteroides subsp. dextranicum, Leu. lactic, Leu. paramesenteroides, Lac. bavaricus and Lac. homahiochii. For this, 0.01% of tactic starters were inoculated in germ free Korean cabbage-juice containing 2.5% NaCl, and then cultivated for 14 days at 1