Effect of Schizandra chinensis (Omija) Extract on the Fermentation of Kimchi

Korean Journal of Applied Microbiology and Biotechnology

Volumn 25, Issue 2, 1997, Pages 229-234

  Lee, Shin Ho ^a   Choi, Woo Jeong ^a   Im, Yong Suk ^a  

^a Catholic University of Daegu   (South Korea)

Author keywords

Antimicrobial activity; Kimchi; Lactic acid bacteria; Pinus regida; Schizandra chinensis

Indexed keywords

EID: 0141430589     PISSN: 02572389     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

1. Shelef, L. A., Naglik, O. A. and Bogen, D. W. 1980. Sensitivity of some common foodborne bacteria to the spices sage, resomary and allspice. J. food Sci 45: 1042-1044.
2. Branen, A. L., Go, H. C. and Genske, R. P. 1975. Purification and properteis of antimicrobial substances produced by Streptococcus diacetiliactis and Luconostoc citrovorum. J. food sci. 40: 446-450.
3. APHA, 1992. Compendium of methods for the microbiological examination of foods, p. 150.
4. Miller, G. L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry 31: 426-428.
5. SAS. 1985. SAS/STAT Guide for personal computers, Version 6th ed., SAS Institute Inc., NC, p. 378.