Preparation of Kimchi containing Bifidobacterium longum BO-11 = Bifidobacterium longum BO-11을 이용한 김치의 제조

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dc.contributor.authorM H Chae-
dc.contributor.authorE J Park-
dc.contributor.authorTae Kwang Oh-
dc.contributor.authorD Y Jhon-
dc.date.accessioned2017-04-19T09:04:28Z-
dc.date.available2017-04-19T09:04:28Z-
dc.date.issued2006-
dc.identifier.issn03676293-
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/7407-
dc.description.abstractEffect 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.publisherSouth Korea-
dc.titlePreparation of Kimchi containing Bifidobacterium longum BO-11 = Bifidobacterium longum BO-11을 이용한 김치의 제조-
dc.title.alternativePreparation of Kimchi containing Bifidobacterium longum BO-11-
dc.typeArticle-
dc.citation.titleKorean Journal of Food Science & Technology-
dc.citation.number2-
dc.citation.endPage236-
dc.citation.startPage232-
dc.citation.volume38-
dc.contributor.affiliatedAuthorTae Kwang Oh-
dc.contributor.alternativeName채명희-
dc.contributor.alternativeName박은진-
dc.contributor.alternativeName오태광-
dc.contributor.alternativeName전덕영-
dc.identifier.bibliographicCitationKorean Journal of Food Science & Technology, vol. 38, no. 2, pp. 232-236-
dc.subject.keywordbifidobacterium longum BO-11-
dc.subject.keywordkimchi-
dc.subject.localbifidobacterium longum BO-11-
dc.subject.localkimchi-
dc.subject.localKimchi-
dc.description.journalClassN-
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Division of Biomedical Research > Metabolic Regulation Research Center > 1. Journal Articles
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