Korean Journal of Microbiology (미생물학회지)
- Volume 9 Issue 2
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- Pages.55-60
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- 1971
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- 0440-2413(pISSN)
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- 2383-9902(eISSN)
Microbiological Studles of Red pepper paste Fermentation (II)
고추장의 발효미생물에 관한 연구 2
Abstract
Among 50 yeasts of red pepper paste isolated and identified in the previous report, 12 strains of yeast which possess osmophilic and non-film characteristics were examined their growth rates and alcohol fermentation ability in red pepper medium. 5 strains of yeast possessing powerful growth rates and excellent alcohol fermentation ability were selected as excellent yeasts in this experiment. And their cultural conditions, salt resistance and red pepper concentration upon the growth were examined in this report. The results obtained were as follows ; 1) Among 12 strains of yeast, Saccharomyces cerevisiae group II(strain
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