한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권2호
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- Pages.231-235
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- 1988
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- 0367-6293(pISSN)
마늘의 농도가 김치 미생물에 미치는 영향
Effect of Garlic Concentrations on Growth of Microorganisms during Kimchi Fermentation
- 조남철 (전남대학교 식품영양학과) ;
- 전덕영 (전남대학교 식품영양학과) ;
- 신말식 (전남대학교 식품영양학과) ;
- 홍윤호 (전남대학교 식품영양학과) ;
- 임현숙 (전남대학교 식품영양학과)
- Cho, Nam-Chul (Department of Food Science and Nutrition, Chonnam National University) ;
- Jhon, Deok-Young (Department of Food Science and Nutrition, Chonnam National University) ;
- Shin, Mal-Shik (Department of Food Science and Nutrition, Chonnam National University) ;
- Hong, Youn-Ho (Department of Food Science and Nutrition, Chonnam National University) ;
- Lim, Hyun-Sook (Department of Food Science and Nutrition, Chonnam National University)
- 발행 : 1988.04.01
초록
마늘의 함량을 각각 0, 1, 2, 4, 6%가 되게하여 김치를 제조하고
Population changes of aerobic bacteria, yeasts, and lactic acid bacteria ware investigated during the fermentation of Kimchis containing 0, 1, 2, 4, and 6% garlic at