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Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration
소금의 종류와 침지 농도에 따른 배추김치의 젖산균의 생육과 품질 특성
2014
Journal of the Korean Society of Food Culture
소금의 종류와 침지 농도에 따른 배추김치의 젖산균의 생육과 품질 특성
This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at 10 o C.
doi:10.7318/kjfc/2014.29.3.286
fatcat:mv2zaq4slzefdcpyhr5x6g7sni