Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 4
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- Pages.373-379
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- 1990
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- 0367-6293(pISSN)
Lactic Acid Bacteria Isolated from Fermenting Kimchi and Their Fermentation of Chinese Cabbage Juice
김치에서 젖산균의 분리 및 이 세균들의 배추즙액 발효
- Shim, Sun-Taek (Research and Development Center, Nhong Shim Co., Ltd.) ;
- Kyung, Kyu-Hang (Department of Food Science, King Sejong University) ;
- Yoo, Yang-Ja (Department of Home Economics, King Sejong University)
- Published : 1990.08.01
Abstract
Lactic acid bacteria(LAB) were isolated from fermenting Kimchi and were cultivated in filter-sterilized Chinese cabbage juice individually or in combination. LAB isolated were Lactobacillus leichimannii, Lac. fermentum, in addition to the already known Leuconostoc mesenteroides, Lac. plantarum, lac. brevis and pediococcus pentosaceus. Lac. leichimannii, Lac. fermentum and Lac. sake, the early lactobacilli, were high in number exceeding
김치류 발효 중에 분리 될 수 있는 젖산균은 Leu. mesenteroides, Lac. plantarum, Lac. brevis 및 Ped. pentosaceus와 같이 이미 잘 알려진 젖산균 외에도 젖산 생성능은 약하나 발효초기에 숫자나 번식속도면에서 Leu. mesenteroides와 비슷한 간균들이 여러종 발견되었다. 이 초기간균들은 Lac. leichimannii, Lac. fermentum, Lac, sake 등으로서 이들을 합쳐 초기 숫자가