Effects of Commercial Fructooligosaccharides on Bifidobacteria Kimchi Fermentation
2007
Chae, M.H. (Chonnam National University, Gwangju, Republic of Korea) | Jhon, D.Y. (Chonnam National University, Gwangju, Republic of Korea), E-mail: [email protected]
In order to extend the viability of aerotolerant Bifidobacterium animalis DY-64, fructooligosaccharide was added to kimchi containing the bifidobacteria. Baechu-kimchi made with Chinese cabbage was prepared with B. animalis DY-64 and fructooligosaccharide. Physicochemical and microbial changes of the kimchi were evaluated during fermentation at 4℃. Bifidobacteria survived longer in kimchi containing fructooligosaccharide than in kimchi not containing the oligosaccharide. The viable cell counts of Lactobacillus spp. and Leuconostoc spp. and the organic acid content of fructooligosaccharide-added kimchi were higher than those of bifidobacteria or conventional kimchi.
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