HALOPHILLIC LACTOBACILLUS SP HL-48 AND ITS APPLICATION FOR CHINESE CABBAGE FERMENTATION

摘要

The present invention relates to basophilic lactic acid bacteria HL-48, lactic acid salt, and a method of using the same, and more particularly, using a salt containing basophilic lactic acid bacteria (Lactobacillus sp.) HL-48 and lactic acid isolated from salt, salted fish, etc. It relates to a method to improve fermentation control and quality control of fermented cabbage fermented food, including kimchi.