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金昌漢 건국대학교 1980 學術誌 Vol.24 No.2
This experiment was carried out to investigate some physical, chemical and microbiological properties of market milks and various fermented foods which were fermented milks from five makers, and cabbage, young radish and cucumber pickles manufactured on our laboratory, and each two kinds of soy sauce, soybean paste and red popper paste made in factory and those made in home. The results obtained were as follows. 1.Total solid of the market milk was lower than of the fermented milks. Contents of protein, fat, reductive sugar, ash and phosphorus of the market milk were more than those of the fermented milks and calcium content showed similar results. 2.The calorie of the market milk (698cal/ml) was lower than the average calorie of the fermented milks (801cal/ml), and higher than those of SK-Sow(651 cal/ml) and S-Towa(486 cal/ml). The protein VS. calorie ratio of the market milk was fairly lower than those of the fermented milk. 3.When the fermented milks were stored at 4℃ for four days, the tactic acid bacteria counts of Yokurts showed on increasing tendency, and those of S-Sow and S-Towa showed a decreasing tendency. The lactic acid bacteria count of S-Towa stored at 4℃ for four days were inferior to the standard level (1.0 × 107/ml) of the fermented milk. The pH of the fermented milks slightly increased by the 3rd day, but the pH of those started decreasing from the fourth of the storage period. 4.When cabbage young radish and cucumber pickles were fermented at 6℃ for nine days, the lactic acid bacteria (acid production bacteria) counts increased until the seventh days, but those of Kimchi began to decrease from the ninth day of the fermenting period. The each Kimchi was not lower than the fermented milks on ml per lactic acid bacteria (acid production bacteria) count. According to fermentation period, the pH of the each Kimchi leaned to acidic side and acid production amount showed a tendency to increase gradually. A young radish pickles among the Kimchi showed the most gentle pH change. 5.The lactic acid bacteria counts of soy sauce and soybean paste which were made in factory were more than those which were made in home. Halotolerant lactic acid bacteria were found only on the soy sauce and soybean paste which were made in factory. On the red pepper paste, the lactic acid bacteria were not detected on the others expect one kind of the red pepper paste which were made in home. The pH of the brewing foods showed a slight difference by foods. The more titrable acidity of the brewing foods containing more lactic acid bacteria was high.