Preparation of Improved Kimchi Using Saccharomyces sp. YK-19 Isolated from Kimchi

摘要

There are many kinds of microorganisms that modify the fresh taste and texture of Kimchi. These include Saccharomyces sp. YK-19 is isolated from kimchi, cultured, and used as a starter in the production of kimchi by pulverization of the culture broth or culture medium, thereby producing fresh and delicious kimchi.