한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)
- 제17권4호
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- Pages.403-406
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- 1989
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- 1598-642X(pISSN)
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- 2234-7305(eISSN)
Starter를 이용한 속성발효김치의 제조
Production of Rapid-Fermented Kimchi with Starter
- Choi, Shin-Yang (Korea Food Research Institute) ;
- Lee, Shin-Ho (Department of Food Science & Technology, Hyo-Sung Women's University) ;
- Koo, Young-Jo (Korea Food Research Institute) ;
- Shin, Dong-Hwa
- 발행 : 1989.08.01
초록
To establish tile standard condition of uniformed Kimchi product, we introduced the concept of starter and studied the preparation of rapid-fermented Kimchi. Of the strains isolated from Kimchi, Kakdugi and infant's feces, M7 strain grew effectively on aseptic Chinese cabbage juice and on salted Chinese cabbage, the growth of M7 was decreased severely. Inoculated with M7 in salted Chinese cabbage, appropriate range of pH and lactic acid content were reached at 8-13 hrs and 12 hrs after addition of spices, respectively. The result of sensory evaluation was not significant at 5% level.