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Journal of the Korean Home Economics Association 1987;25(4):57-62.
논문편 : 김치저장중 총세균 , 유산균 및 물성변화에 관한 연구
임국이
Change of Total Bacteria, Lactic bacteria and Textural Parameters during Kimchi Preservation
Kook Yi Yim
ABSTRACT
To obtain basic data for the decvelopment of Kimchi preservation method, optimal ripening Kimchi was air-packaged with polyethylene bag, and followed by the microbiological, firmness and sensory evaluations during storage at 5oC. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total Lactic bacteria(anaerobe) in creased. 2. Textural parameters were remarkably changed according to the elapse of storage period. 3. Sensory evaluation showed that the score was decreased considerably 10 days after storage.
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