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KMID : 0364819700080040151
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Korean Journal of Microbiology
1970 Volume.8 No. 4 p.151 ~ p.162
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Microbiological Studies of Red Pepper Paste Fermentation (Part I); The distribution of the yeasts during the red pepper paste fermentation periods
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이택수
이석근/김상순/Tadashi Yoshida
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Abstract
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This experiment was carried out to investigate the yeasts for the brewing of red pepper paste during the fermentation periods. The yeasts in the red pepper paste were isolated and identified, and they were classified by coloring with the treatment of TTC(2,3,5, triphenyltetrazolium chloride) agar and counted in process of time.
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