Vinegar pickled radish containing lactic acid bacteria from Kimchi and its process

摘要

invention Kimchi lactic acid bacteria separated by a Lactobacillus plantarum GBBQ901 ( accession number : KACC 91587) and Lactobacillus acidophilus GBBQ902 ( accession number : KACC 91588) relates to a chicken -free and its manufacturing method comprising the addition of acid Lactic Acid Bacteria Isolated from Kimchi chicken -free and rough aging as , even at high acidity provides a useful chicken seasoning non-manufacturing techniques that lactic acid bacteria are preserved . Since the lactic acid bacteria fermented chicken aged biting alive manufactured in accordance with the present invention has excellent functional health , according to the present invention Lactobacillus plantarum GBBQ901 and the Lactobacillus acidophilus GBBQ902 excellent acid resistance of lactic acid bacteria enabled in kimchi and other pickled foods are high acidity . ;