Effect of Lactic Acid Bacteria on the Growth of Yeast from Mul-kimchi

Microbiol. Biotechnol. Lett. 1992; 20(2): 219-224

젖산균이 물김치에서 분리한 효모의 생육에 미치는 영향

Effect of Lactic Acid Bacteria on the Growth of Yeast from Mul-kimchi

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Abstract

The changes of yeast population were investigated in Mul-kimchi containing 3% salt, fermented at $15^{circ}C$. The total viable count increased to the maximum at the optimum ripening period and then decreased rapidly. Among twenty-nine strains isolated at the optimum ripening period, the yeasts of genus Saccharomyces were predominant. The growth of five strains, Saccharomyces saitoanus Y17, Saccharomyces capensis Y29, Saccharomyces chevalieri Y13, Kluyveromyces fragilis Y2, Torulopsis candida Y9, was measured in mixed culture with each selected lactic strains, hctobaczllus plantarum Lp2, Pedzococcus pentosaceus PI, Leuconostoc mesenteroides Lu5. The results indicated that all the yeasts tested were inhibited significantly by lactic strains, however the sensitivity of yeast strains varied greatly.

Keywords: Mul-kimchi, yeast, lactic acid bacteria

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. Effect of Lactic Acid Bacteria on the Growth of Yeast from Mul-kimchi. Kor. J. Microbiol. Biotechnol 1992;20:219-224.

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젖산균이 물김치에서 분리한 효모의 생육에 미치는 영향

Effect of Lactic Acid Bacteria on the Growth of Yeast from Mul-kimchi

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젖산균이 물김치에서 분리한 효모의 생육에 미치는 영향

Effect of Lactic Acid Bacteria on the Growth of Yeast from Mul-kimchi

Abstract

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Starts of Metrics

Share this article on :

Related articles in MBL

Some Probiotic Properties of Some Lactic Acid Bacteria and Yeasts Isolated from Jeot-gal.

Oral Administration of Weissella confusa WIKIM51 Reduces Body Fat Mass by Modulating Lipid Biosynthesis and Energy Expenditure in Diet-Induced Obese Mice

Effect of Heme-rich Nutrient on Anaerobic Bacterial Growth and Survival: A Model Study on Lactobacillus gasseri

Most KeyWord ? What is Most Keyword? It is most registrated keyword in articles at this journal during for 2 years.

What is Most Keyword?

Most KeyWord ?
What is Most Keyword?

It is most registrated keyword in articles at this journal during for 2 years.