DC Field | Value | Language |
---|---|---|
dc.contributor.author | M H Chae | - |
dc.contributor.author | E J Park | - |
dc.contributor.author | Tae Kwang Oh | - |
dc.contributor.author | D Y Jhon | - |
dc.date.accessioned | 2017-04-19T09:04:28Z | - |
dc.date.available | 2017-04-19T09:04:28Z | - |
dc.date.issued | 2006 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://oak.kribb.re.kr/handle/201005/7407 | - |
dc.description.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. | - |
dc.publisher | Korea Soc-Assoc-Inst | - |
dc.title | Preparation of Kimchi containing Bifidobacterium longum BO-11 = Bifidobacterium longum BO-11을 이용한 김치의 제조 | - |
dc.title.alternative | Preparation of Kimchi containing Bifidobacterium longum BO-11 | - |
dc.type | Article | - |
dc.citation.title | Korean Journal of Food Science & Technology | - |
dc.citation.number | 2 | - |
dc.citation.endPage | 236 | - |
dc.citation.startPage | 232 | - |
dc.citation.volume | 38 | - |
dc.contributor.affiliatedAuthor | Tae Kwang Oh | - |
dc.contributor.alternativeName | 채명희 | - |
dc.contributor.alternativeName | 박은진 | - |
dc.contributor.alternativeName | 오태광 | - |
dc.contributor.alternativeName | 전덕영 | - |
dc.identifier.bibliographicCitation | Korean Journal of Food Science & Technology, vol. 38, no. 2, pp. 232-236 | - |
dc.subject.keyword | bifidobacterium longum BO-11 | - |
dc.subject.keyword | kimchi | - |
dc.subject.local | bifidobacterium longum BO-11 | - |
dc.subject.local | Kimchi | - |
dc.subject.local | kimchi | - |
dc.description.journalClass | N | - |
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