期刊文献

Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food 收藏

泡菜（韩国发酵蔬菜）作为益生菌的健康益处

原文求助发布源

作者

Kun-Young Park; Ji-Kang Jeong; Young-Eun Lee;James W. DailyIII.

关键词

fermented vegetables;kimchi;lactic acid bacteria;probiotic

关键词译文

发酵蔬菜;泡菜;乳酸菌;益生菌

发布日期

23 Jan 2014

页码

6-20

DOI

10.1089/jmf.2013.3083

来源信息

Journal of Medicinal Food ISSN：1096-620X, 2014年, 17卷, 1期, 6-20页

摘要

Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive- and pathogenic bacteria

摘要译文

泡菜是一种传统的韩国食品，通过益生菌乳酸菌发酵蔬菜（实验室）。许多细菌参与泡菜的发酵，但实验室变得占主导地位，而腐败在燃烧的Baechu卷心菜和发酵过程中抑制了腐烂的细菌。添加其他潜水剂和实验室发酵副产物的形成促进了实验室的发酵过程，最终导致消除腐败和致病细菌

Kun-Young Park; Ji-Kang Jeong; Young-Eun Lee;James W. DailyIII.. Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food[J]. Journal of Medicinal Food, 2014,17(1): 6-20