Kimchi is the general term given to a group of acid fermented
vegetable foods traditionally produced in Korea, China and other
South Asian countries. In this study, two different formulations of
Kimchi were produced in Iran. After acidification to pH=4.2, then LAB
were isolated, enumerated and identified. Six strains of LAB were
isolated from Kimchi during on the 3th day of fermentation
processing with using MRS agar plates and then were on of identified
on the basis of morphological, biochemical, and physiological
characteristics. Isolates that were identified as Leu.mesenteroides
(6.8%), L.bervis (11.28%), L.fructosus (13.5%), L.plantarum (16.5%),
L.homohiochii (20.3%), and L.fermentum (31.6%) Thus, 93.2% of the
isolates were Lactobacillus and the rest (6.8%) were leuconostoc.
Also results showed that no significant difference between Iranian
and Korean Kimchi about geniuses of LAB of Iranian and Korean
Kimchi.
© 2012
Kimchi is the general term given to a group of acid fermentedvegetable foods traditionally produced in Korea, China and otherSouth Asian countries. In this study, two different formulations ofKimchi were produced in Iran. After acidification to pH=4.2, then LABwere isolated, enumerated and identified. Six strains of LAB wereisolated from Kimchi during on the 3th day of fermentationprocessing with using MRS agar plates and then were on of identifiedon the basis of morphological, biochemical, and physiologicalcharacteristics. Isolates that were identified as Leu.mesenteroides(6.8%), L.bervis (11.28%), L.fructosus (13.5%), L.plantarum (16.5%),L.homohiochii (20.3%), and L.fermentum (31.6%) Thus, 93.2% of theisolates were Lactobacillus and the rest (6.8%) were leuconostoc.Also results showed that no significant difference between Iranianand Korean Kimchi about geniuses of LAB of Iranian and KoreanKimchi.© 2012
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