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DBpiaThis study was performed to investigate the effects of pine pollen and horseradish. which were known as antimicrobial materials, on the fermentation of Kimchi. The physicochemical and microbial changes of Kimchi were investigated during period 30-days...
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RISS 인기검색어
https://www.riss.kr/link?id=A100059532
- 저자
- 발행기관
- 학술지명
- 권호사항
-
발행연도
2004
-
작성언어
Korean
- 주제어
-
KDC
594
-
등재정보
KCI등재
-
자료형태
학술저널
- 발행기관 URL
-
수록면
178-189(12쪽)
- 제공처
-
0
상세조회 -
0
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부가정보
다국어 초록 (Multilingual Abstract)
This study was performed to investigate the effects of pine pollen and horseradish. which were known as antimicrobial materials, on the fermentation of Kimchi. The physicochemical and microbial changes of Kimchi were investigated during period 30-days at 10t. Even though Kimchi added pine pollen or horseradish powder were sustained the higher pH and lower acidity after 10 days, it delayed only I- 2 more days to reach optimal value of Kimchi fermentation in experimental groups than control. The horseradish powder showed the antimicrobial effect of Kimchi at initial stage, but thereafter that effect of pine pollen or horseradish were not significant. Therefore the addition of pine pollen or horseradish powder to Kimchi is not sufficiently effective for extension of shelf-life of Kimchi.
This study was performed to investigate the effects of pine pollen and horseradish. which were known as antimicrobial materials, on the fermentation of Kimchi. The physicochemical and microbial changes of Kimchi were investigated during period 30-days at 10t. Even though Kimchi added pine pollen or horseradish powder were sustained the higher pH and lower acidity after 10 days, it delayed only I- 2 more days to reach optimal value of Kimchi fermentation in experimental groups than control. The horseradish powder showed the antimicrobial effect of Kimchi at initial stage, but thereafter that effect of pine pollen or horseradish were not significant. Therefore the addition of pine pollen or horseradish powder to Kimchi is not sufficiently effective for extension of shelf-life of Kimchi.
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