KIMCHI FERMENTED WITH BIFIDOBACTERIA RESISTANT TO OXYGEN, ACID AND SALT AND PREPARATION METHOD THEREOF

PURPOSE: Provide are high functional kimchi fermented with Bifidobacteria resistant to oxygen, acid and salt and a preparation method thereof, thereby providing a solution to problems, such as growth inhibition of Bifidobacteria under aerobic condition and vacuum packing. CONSTITUTION: In the manufa...

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Bibliographische Detailangaben
Hauptverfasser:	HAM, MIN SEOK, JUNG, DAE GYUN, KIM, TAE UN, LEE, HYEONG JU, KIM, HAE YEONG, JUNG, SEONG GYUN, LEE, JEONG MIN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE: Provide are high functional kimchi fermented with Bifidobacteria resistant to oxygen, acid and salt and a preparation method thereof, thereby providing a solution to problems, such as growth inhibition of Bifidobacteria under aerobic condition and vacuum packing. CONSTITUTION: In the manufacturing method of kimchi by mixing as a main ingredient, chinese cabbage and as side ingredients, pepper powder, garlic, etc., wherein its final salinity is 3.5%, it is characterized by adding Bifidobacterium lactis which has resistance against oxygen, acid and salt, wherein the Bifidobacterium lactis is Bifidobacterium lactis DSM 10140.