Effect of Various Ingredients of Kimchi on the Kimchi Fermentation

摘要: This studies were carried out to investigate the effect of ing redients Kimchi such as garlic, ginger and leek on fermentation Kimchi. The ingredients growth lactic acid bacteria isolated from salted chinese cabbbage also investigated. identified Lactosaciffeg plantaruut, Lactobacillus brevis, Leuconostoc mesenteroides Pediococus cerevisiae. these oreanismg was inhibited by garlic or ginger. Inhibitory more significant than that in broth medium extracted cabbage at . addition during only first days accerlated thereafter garlic. mixed gredients added inhibitedduring 1 2 compared with not inhibitory due inhibition initial period fermentation.