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Title 

Preparation of Kimchi containing Bifidobacterium longum BO-11

 

Bifidobacterium longum BO-11을 이용한 김치의 제조

Authors 

M H ChaeE J ParkTae Kwang OhD Y Jhon

Publisher 

Korean Society of Food Science and Technology

Issue Date 

2006

Citation 

Korean Journal of Food Science & Technology, vol. 38, no. 2, pp. 232-236

Keywords 

bifidobacterium longum BO-11kimchi

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

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


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