Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 20 Issue 1
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- Pages.5-12
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- 1991
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Changes in Carotene Content of Chinese Cabbage Kimchi Containing Various Submaterials and Lactic Acid Bacteria during Fermentation
배추김치의 숙성중 부재료와 젖산균에 따른 Carotene 의 함량변화
Abstract
the Chinese cabbage kimchi was fermented with the various submaterials such as hot pep-per garlic ginger leek green onion fermented anchovy juice and sugar according to the average contents of each submaterial described in the 39 kinds of references. And then the effects of each submaterial and lactic acid bacteria such as L. brevis. Leu. mesenteroides. P cerevisiae and L. plantarum on the content of carotenes were investigated, The major carotene in kimchi was
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