NOVEL KIMCHI USING BIFIDOBACTERIUM STRAIN AND A PROCESS THEREOF

摘要

PURPOSE: Kimchi using oligosaccharide and aerobic Bifidobacterium strain improve conservative property and functionality of kimchi with excellent intestinal regulation in ingesting. CONSTITUTION: A process for kimchi using Bifidobacterium strain consisted of pasteurization main material of kimchi, sub-material like powdered red pepper, garlic, green onion, cold fermentation by mixed inoculation aerobic Bifidobacterium strain Bifidobacterium sp. SFN-018 and low-gas, low-productivity, acid-proof strain Bifidobacterium sp. SFN-21 to the main material of kimchi and sub-material after adding oligosaccharide mixing fermented main material of kimchi and sub-material before ingesting or after-fermentation by mixing.