동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제11권5호
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- Pages.393-399
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- 2001
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
소금 종류 및 농도에 따른 김치 효모균의 생육특성
Effects of Blinds and Concentration of Salts on the Growth of Yeasts Isolated from Kimchi
초록
본 연구는 김치를 제조한 후 2
Effects of various types of salts (commercial low salt, sea salt, refined salt, and bamboo salt) and concentrations (0, 3.0 and 5.0% ) on the growth of yeasts isolated from Kimchi were investigated. The isolated yeasts used in the study are as follows : Saccharomyces cerevisia, Sporobolomyces albo-rubescens, Issatchenkia orientalis Cryptococcus luteolous, Ustilago maydis, Candida humilis, Pichia onychis, Cadida nitratophila, and Pichia jadinii. The growths of the yeasts were inhibited against each salt concentration. The growths of Candida sp. isolated from the later stage of fermentation was strongly inhibited against 5% concentration of salt. On the other hand the induction phase of Issatchenkia orientalis isolated at the early stage of fermentation was the quickest among all the tested yeasts. Among the salts, bamoo salt was found to be strongest inhibitor of the growth of yeasts.