Buffering Effects of Calcium Salts in Kimchi: Lowering Acidity, Elevating Lactic Acid Bacterial Population and Dextransucrase Activity

This study investigates the buffering effects of calcium salts in kimchi on the total acidity, microbial population, and dextransucrase activity. Calcium chloride or calcium carbonate was added to dongchimi-kimchi, a watery radish kimchi, and the effects on various biochemical attributes were analyz...

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Veröffentlicht in:	Journal of microbiology and biotechnology 2009-12, Vol.19 (12), p.1644-1649
Hauptverfasser:	Seo, Eun-Chae, Moon, Jin-Seok, Jung, Jee-Yun, Kim, Ji-Sun, Eom, Hyun-Ju, Kim, So-Young, Yoon, Hyang-Sik, Han, Nam-Soo
Format:	Artikel
Sprache:	kor
Schlagworte:	calcium carbonate calcium chloride Dextransucrase isomaltooligosaccharide kimchi Leuconostoc
Online-Zugang:	Volltext
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