재료를 달리한 김치의 발효중 미생물학적 및 화학적 변화

Microbial and Chemical Changes of Kimchies Containing Different Ingredients During Fermentation

Population changes of aerobic bacteria and lactic acid bacteria and changes of pH, acidity, and total sugar content were creased from initial period of fermentation. Lactic acid bacteria Increased during the first one nay rapidly and thereafter they creased slowly thereafter. Acidity increased on the third day of fermentation. Acidity was very low In Kimchi containing both Total sugar content decreased gradually from initial period to late period of fermentation.