동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제4권1호
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- Pages.95-104
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- 1994
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
감압하에서의 김치숙성과 열처리
Kimchi Fermentation and Heat Treatment under Sub-atmosphere
초록
This study was carried out to investigate the effect of sub-atmosphere on the fermentation and heat treatment after fermentation of Kimchi. When the results from the conditions of atmosphere and under-atmosphere were compared, the growth of lactic acid bacteria was increased but the growth of aerobic bacteria was decreased under 560mmHg and 360mmHg. The number of total microorganism was decreased and simultaneously damaged to the tissue of Kimchi under 0mmHg. Kimchi fermented under 560mmHg and 360mmHg had longer storage duration than that of atmosphere. Among the several conditions, the result of heat treatment under 460-260mmHg was the best. the treatment for 4 minutes at 80