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Preparation of Kimchi Containing Bifidobacterium longum BO-11  

Chae, Myoung-Hee (Department of Food and Nutrition, and Human Ecology Research Institute, Chonnam National University)
Park, Eun-Jin (Department of Food and Nutrition, and Human Ecology Research Institute, Chonnam National University)
Oh, Tae-Kwang (Microbial Genomics Laboratory, Korea Research Institute of Bioscience and Biotechnology)
Jhon, Deok-Young (Department of Food and Nutrition, and Human Ecology Research Institute, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.2, 2006 , pp. 232-236 More about this Journal
Abstract
Effect of Bifidobacterium longum BO-11 isolated from healthy adult feces on Baechu-kimchi made of chinese cabbage was evaluated. Upon enumeration of bifidobacteria using BS medium, microorganisms grew slowly in kimchi during fermentation at $4^{\circ}C$. Taste preference of bifidobacteria-added kimchi was higher than that of conventional kimchi without bifidobacteria.
Keywords
Bifidobacterium longum BO-11; kimchi;
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Times Cited By KSCI : 2  (Citation Analysis)
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