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.
Keyword
bifidobacterium longum BO-11kimchi
ISSN
0367-6293
Publisher
South Korea
Type
Article
Appears in Collections:
Division of Biomedical Research > Metabolic Regulation Research Center > 1. Journal Articles
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