The viability of bifidobacteria introduced into kimchi

Letters in Applied Microbiology

Volumn 28, Issue 2, 1999, Pages 153-156

  Lee, S K ^b   Ji, G E ^b   Park, Y H ^a  

^a Ajou University   (South Korea)

^b Ajou University ^*

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA;

% REDUCTIONS; ADDED WATER; BIFIDOBACTERIUM; CONDITION; INITIAL PH; NACL CONCENTRATION; SELECTED STRAINS;

SODIUM CHLORIDE;

SODIUM CHLORIDE;

ARTICLE; CELL SURVIVAL; CELL VIABILITY; FERMENTATION; FOOD HANDLING; HUMAN; INCUBATION TIME; INOCULATION; KIMCHI; KOREA; LACTOBACILLUS BIFIDUS; NONHUMAN; PH; VEGETABLE;

BIFIDOBACTERIUM LONGUM;

EID: 0032991962     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1999.00380.x     Document Type: Article

References (10)

1. Benno, Y., Suzuki, K., Narisawa, K. and Bruce, W.R. (1986) Comparison of the fecal microflora in rural Japanese and urban Canadians. Microbiology and Immunology 30, 521-532.
2. Cheigh, H.S. and Park, Y.K. (1994) Biochemical, microbiological, and nutritional aspects of kimchi. Critical Review in Food Science and Nutrition 34, 175-203.
3. Ji, G.E., Lee, S.K. and Kim, I.H. (1994) Improved selective medium for isolation and enumeration of Bifidobacterium sp. (in Korean). Korean Journal of Food Science and Technology 26, 526-531.
4. Lee, C.W., Ko, C.Y. and Ha, D.M. (1992) Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates (in Korean). Korean Journal of Applied Microbiology and Biotechnology 20, 102-109.
5. Lee, K.E., Choi, U.H. and Ji, G.E. (1996) Effect of kimchi intake on the composition of human large intestinal bacteria (in Korean). Korean Journal of Food Science and Technology 28, 981-986.
6. Lee, Y. and Salminen, S. (1995) The coming of age of probiotics. Trends in Food Science and Technology 6, 241-245.
7. Medina, L.M. and Jordano, R. (1993) Survival of constitutive microflora in commercially fermented milk containing bifidobacteria during refrigerated storage. Journal of Food Protection 56, 731-734.
8. Mheen, T.I. and Kwon, T.W. (1984) Effect of temperature and salt concentration on kimchi fermentation. Korean Journal of Food Science and Technology 26, 443-450.
9. Roy, D. and Ward, P. (1990) Evaluation of rapid methods for differentiation of Bifidobacterium species. Journal of Applied Bacteriology 69, 739-749.
10. Teraguchi, S., Uehara, M., Ogasa, K. and Mitsuoka, T. (1978) Enumeration of bifidobacteria in dairy products (in Japanese). Japanese Journal of Bacteriology 33, 753-761.