METHOD FOR PREPARING KIMCHI ADDING LEUCONOSTOC PARAMESENTEROIDES

摘要

In fermentation of kimchi, rancidity, softening, and taste are the most problematic problems. To make kimchi taste all year round, kimchi is mixed with Leukonstoc paramesenteroides or other strains of other Leukonostock. Was added. As a result, the taste of kimchi was excellent and the rancidity and softening were delayed. Especially, the addition of Leuconostoc mesenteroides was added. A symbol diagram is shown. Therefore, the use of leukonostock paramethenteroides or other leukonostocks, in particular leukonostock mesenteroidis, as a mixed starter in the production of kimchi, delays the rancidity and softening of kimchi. How to make delicious kimchi.