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Effect of Bifidobacterium longum BO-11 isolated from healthy adult feces on Baechu-kimchi made of chinese cabbage was evaluated. Upon enumeration of bifidobacteria using BS medium, microorganisms grew slowly in kimchi during fermentation at $4^{\circ}C$. Taste preference of bifidobacteria-added kimchi was higher than that of conventional kimchi without bifidobacteria.

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