Table 5.
Changes in the numbers of lactic acid bacter ia in the powdered Kimchi dur ing storage at 0°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±0.06Ad (100%) | 10.93±0.00Bb (100%) | 10.93±0.06Ab (100%) |
| 2 | 10.90±0.01Ab (101.30%) | 11.06±0.04Ba (91.55%) | 9.72±0.23Cd (91.87%) | 8.95±0.06Ee (81.88%) | 10.55±0.02Bc (96.52%) |
| 3 | 10.85±0.11ABa (100.83%) | 9.87±0.04Cd (81.70%) | 9.76±0.01Ce (92.24%) | 9.96±0.03Cb (91.12%) | 9.90±0.07Cc (90.57%) |
| 4 | 10.65±0.13Cb (98.97%) | 9.84±0.00Cd (81.45%) | 9.92±0.01Bc (93.76%) | 12.03±0.08Aa (110.06%) | 9.92±0.02Cc (90.75%) |
| 5 | 10.63±0.03Ca (98.79%) | 9.80±0.04Cb (81.12%) | 8.81±0.03De (83.27%) | 9.53±0.03Dd (87.19%) | 9.62±0.11Dc (88.01%) |
| 6 | 9.60±0.01Db (89.21%) | 9.66±0.00CDa (79.96%) | 7.64±0.02Ed (72.21%) | 8.57±0.09Gb (78.40%) | 9.61±0.07Db (87.92%) |
| 7 | 8.53±0.05Ec (79.27%) | 9.66±0.01CDa (79.96%) | 7.61±0.07EFd (71.92%) | 8.54±0.05Gc (78.34%) | 8.73±0.08Fb (79.87%) |
| 8 | 8.55±0.07Ed (79.46%) | 9.04±0.01FGa (74.83%) | 7.59±0.10EFe (71.73%) | 8.75±0.06Fc (80.05%) | 8.89±0.01Eb (81.33%) |
| 9 | 8.60±0.09Eb (79.92%) | 9.48±0.01EDa (78.47%) | 7.52±0.03EFe (71.07%) | 8.48±0.01Gd (77.58%) | 8.54±0.02Gc (78.13%) |
| 10 | 8.54±0.06Eb (79.36%) | 9.30±0.57EFa (76.98%) | 7.48±0.01Fd (70.69%) | 8.48±0.00Gc (77.58%) | 8.54±0.04G (78.13%) |
| 16 | 6.80±0.02Fe (63.19%) | 8.99±0.00Ga (74.42%) | 7.48±0.00Fd (70.69%) | 8.32±0.04Hc (76.12%) | 8.49±0.01Gb (77.67%) |
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.