Table 4.
Changes in the numbers of lactic acid bacter ia in the powdered Kimchi dur ing storage at 20°C (Unit : log CFU/g)
| Storage (week) | Control | Maltose | Sucrose | Lactose | Glucose |
| 0 | 10.76±0.021)Bc2) (100%) | 12.08±0.01Aa (100%) | 10.58±0.06Bd (100%) | 10.93±0.00Bb (100%) | 10.92±0.06Ab(100%) |
| 2 | 10.87±0.01Ac (101.02%) | 11.80±0.03Ba (97.68%) | 10.77±0.08Ad (101.79%) | 11.61±0.05Ab(106.22%) | 10.77±0.22Bd (98.62%) |
| 3 | 10.86±0.01Ab (100.92%) | 10.92±0.03Ca (90.39%) | 9.97±0.08Ce(94.23%) | 10.78±0.05Cc (98.62%) | 10.71±0.02Cd(98.07%) |
| 4 | 9.86±0.06Cd (91.63%) | 10.05±0.01Dc (83.19%) | 9.84±0.03De(93.00%) | 10.70±0.13Cb(97.89%) | 10.73±0.10BCa(98.26%) |
| 5 | 10.71±0.09Ba (99.53%) | 9.93±0.06Dc (82.20%) | 9.68±0.17EFd (91.49%) | 10.69±0.08Cb(97.80%) | 10.71±0.03Ca(98.07%) |
| 6 | 10.69±0.00Ba (99.34%) | 9.88±0.01Dd(81.78%) | 9.60±0.04FGe(90.73%) | 10.67±0.09Cb(97.62%) | 10.57±0.06CDc (96.79%) |
| 7 | 9.61±0.02Dc (89.31%) | 9.62±0.04Ec(79.63%) | 9.57±0.09FGd (90.45%) | 10.70±0.02Ca(97.89%) | 10.51±0.03Db (96.24%) |
| 8 | 9.48±0.00Ed (88.10%) | 9.52±0.04EFc(78.80%) | 9.48±0.00Gd (89.60%) | 10.53±0.03Db (96.34%) | 10.57±0.01CDa (96.79%) |
| 9 | 9.50±0.02Ed (88.28%) | 9.48±0.00EFe (78.47%) | 9.75±0.05DEc (92.15%) | 9.77±0.03E (89.38%) | 10.51±0.03Da (96.24%) |
| 10 | 8.13±0.07Fd (75.55%) | 9.48±0.00EFc(78.47%) | 9.48±0.01Gc (89.60%) | 9.69e±0.06Fb (88.65%) | 10.57±0.04CDa (96.79%) |
| 16 | 7.51±0.02Ge (69.79%) | 9.42±0.34Fd(77.98%) | 9.48±0.00Gc (89.60%) | 9.62±0.03Fb (88.01%) | 10.50±0.01Ea (96.15%) |
Each value in mean±SD (n=3).
Means with different letters in a column (A-G) and a row (a-e) above a bar significantly differ at p<0.05.