Effect of temperature and salt concentration on Kimchi fermentation
1984
Mheen, T.I. | Kwon, T.W. (Korea Advanced Inst. of Science and Technology, Seoul (Korea R.). Dept. of Biological Science and Engineering)
Chemical and microbial changes during Kimchi fermentation were carried out at various temperatures and salt concentrations. At high temperature and low salt content Kimchi fermentation was faster than at low temperature and high salt content. The ratio of volatile to non-volatile acids reached its maximum at the optimum ripening time of Kimchi and decreased thereafter. Total viable count increased rapidly in the beginning of fermentation and reached its maximum number at optimum ripening time and then decreased slowly as the acidity of Kimchi increased
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This bibliographic record has been provided by Southeast Asian Regional Center for Graduate Study and Research in Agriculture