Open Access@KRIBBDivision of A.I. & Biomedical ResearchMetabolic Regulation Research Center1. Journal Articles
Preparation of Kimchi containing Bifidobacterium longum BO-11 = Bifidobacterium longum BO-11을 이용한 김치의 제조
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- Title
- Preparation of Kimchi containing Bifidobacterium longum BO-11 = Bifidobacterium longum BO-11을 이용한 김치의 제조
- Author(s)
- M H Chae; E J Park; Tae Kwang Oh; D Y Jhon
- Bibliographic Citation
- Korean Journal of Food Science & Technology, vol. 38, no. 2, pp. 232-236
- Publication Year
- 2006
- 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℃. Taste preference of bifidobacteria-added kimchi was higher than that of conventional kimchi without bifidobacteria.
- ISSN
- 0367-6293
- Publisher
- Korea Soc-Assoc-Inst
- Type
- Article
- Appears in Collections:
- Division of A.I. & Biomedical Research > Metabolic Regulation Research Center > 1. Journal Articles
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