PREPARATION METHOD FOR KOREAN LONG-TERM RIPENED KIMCHI USING STARTER FOR FERMENTATION OF A COMPRISING SACCHAROMYCES SERVAZZII MY7 AND LACTOBACILLUS CURVATUS ML17

摘要

The present invention provides a method for manufacturing ripe Kimchi using a starter containing saccharomyces servazzii MY7 and lactobacillus curvatus ML17, thereby stably manufacturing crisp ripe Kimchi in which softening of Kimchis tissue hardly progresses while similarly reproducing the flavor of ripe Kimchi.