|
Population changes of aerobic bacteria, yeasts, and lactic acid bacteria ware investigated during the fermentation of Kimhis containing 0, 1, 2, 4, and 6% garlic at 21℃. The numbers of aerobic bacteria increased during the first 2 days and decreased thereafter. The higher the garlic concentration of the Kimchis was, the smaller the increase of the aerobic bacterial population was during the initial periods of the fermentations. Garlic concentrations that showed the largest population difference between them after 2-days fermentation were 1% and 2%. The population of lactic acid bacteria also increased only during the first 2 days and was held thereafter. Lactic acid bacterial population increased more at higher garlic oncentrations during the initial period of the fermentations and major microorganisms contributed to the increase were Lactobacillus brevzs and low acid-producing lactbacilli. Changes of yeasts at the different garlic concentrations during the fermentations were not apparent.
|