PICKLED RADISH CONTAINING KIMCHI LACTIC ACID BACTERIA AND A METHOD FOR PRODUCING THE SAME

摘要

PURPOSE: A pickled radish containing Lactobacillus plantarum GBBQ901(deposit number: KACC 91587) and Lactobacillus acidophilus GBBQ902(deposit number: KACC 91588) is provided to ensure health functionality.;CONSTITUTION: Lactobacillus plantarum GBBQ901(deposit number: KACC 91587) Lactobacillus acidophilus GBBQ902(deposit number: KACC 91588) are isolated from matured Kimchi. A lactic acid bacteria-fermented pickled food contains the strains in seasoning. The strains are alive. A method for producing pickled radish eaten together with fried chicken comprises a step of mixing the strain to seasoning with cut radish and fermenting and a step of maturing the radish at 15-25 Deg. C. for 6-12 hours. The seasoning contains 0.1-0.6 wt% of acetic acid and 0.5-5 wt% of oligosaccharides.;COPYRIGHT KIPO 2012