Starter for Fermentation of a Korean Long-Term Ripened Kimchi comprising Saccharomyces servazzii MY7 and Lactobacillus curvatus ML17 as active ingredients

摘要

The present invention provides a starter for making a long-term ripened kimchi containing Saccharomyces servazzii MY7 and Lactobacillus curvatus ML17 as active ingredients and strains contained in the starter as the active ingredients, thereby stably making a crisp long-term ripened kimchi of which the flavor is similarly reproduced and the tissue is hardly softened.