Table 6.
Changes in the numbers of lactic acid bacteria in the powdered Kimchi during storage at 4°C (Unit : log CFU/g)
| Storage (week) | Control | Maltose | Sucrose | Lactose | Glucose |
| 0 | 10.76±0.021)Ac2) (100%) | 12.08±0.01Aa (100%) | 10.58±0.06Ad (100%) | 10.93±0.00Ab (100%) | 10.93±0.06Bb (100%) |
| 2 | 9.91±0.00Be (92.10%) | 10.88±0.04Bb (90.06%) | 10.59±0.06Ac (100.09%) | 10.13±0.00Bd (92.68%) | 11.88±0.11Ba (108.69%) |
| 3 | 9.87±0.01Bc (91.72%) | 10.79±0.15Ba (89.32%) | 9.05±0.04Cd (85.53%) | 9.89±0.09Cc (90.48%) | 10.64±0.12Cb (97.34%) |
| 4 | 9.72±0.02Cd (90.33%) | 10.59±0.54Ba (87.66%) | 8.87±0.08Ce (83.83%) | 9.76±0.10Db (89.29%) | 9.75±0.10Dc (89.20%) |
| 5 | 9.61±0.01Db (89.31%) | 10.60±0.05Ba (87.74%) | 8.52±0.04De (80.52%) | 8.79±0.06Ed (80.42%) | 9.51±0.03Ec (87.00%) |
| 6 | 7.80±0.01Ed (72.49%) | 8.63±0.01Cb (71.44%) | 7.65±0.09Ee (72.30%) | 7.96±0.01Fc (72.82%) | 9.51±0.01Ea (87.00%) |
| 7 | 7.78±0.03Ed (72.30%) | 8.58±0.02Cb (71.02%) | 7.52±0.04Fe (71.07%) | 7.80±0.03Gc (71.36%) | 8.83±0.00Fa (80.78%) |
| 8 | 7.78±0.04Ec (72.30%) | 8.55±0.07Cb (70.22%) | 7.59±0.11EFd (71.73%) | 7.54±0.06Ie (68.98%) | 8.82±0.09Fa (80.69%) |
| 9 | 7.66±0.04Fc (71.18%) | 8.54±0.48Cb (70.69%) | 7.53±0.05Fd (71.17%) | 7.66±0.00Hc (70.08%) | 8.75±0.10Fa (80.05%) |
| 10 | 7.54±0.06Gc (70.07%) | 8.50±0.01Cb (70.36%) | 7.53±0.05Fcd (71.17%) | 7.48±0.00Id (68.43%) | 8.73±0.13Fa (79.87%) |
| 16 | 7.50±0.02Gb (69.70%) | 8.31±0.01Ca (68.79%) | 6.99±0.01Gd (66.06%) | 7.33±0.00Jc (67.06%) | 8.31±0.00Ga (76.02%) |
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.