Table 7.
Changes in the numbers of lactic acid bacter ia in the powdered Kimchi dur ing storage at 25°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±0.06Ab (100%) |
| 2 | 7.79±0.12Bd (72.39%) | 8.66±0.05Ba (71.68%) | 7.75±0.01Be (73.25%) | 8.51±0.01Bb (77.85%) | 7.82±0.10Bc (71.54%) |
| 3 | 6.60±0.04Ce (61.33%) | 8.64±0.05BCa (71.52%) | 7.55±0.07Cd (71.36%) | 7.61±0.12Cc (69.62%) | 7.73±0.09Bb (70.72%) |
| 4 | 6.48±0.01De (60.22%) | 8.58±0.04Ca (71.02%) | 6.55±0.06Dbc (61.90%) | 6.54±0.06Dcd (59.83%) | 6.65±0.03Cb (60.84%) |
| 5 | 5.51±0.03Ee (51.20%) | 7.57±0.01Da (62.66%) | 5.61±0.12Ed (53.02%) | 6.34±0.56Db (58.00%) | 6.24±0.01Dc (57.09%) |
| 6 | 4.86±0.01Fe (45.16%) | 6.53±0.02Ea (54.05%) | 5.53±0.08EFd (52.26%) | 5.90±0.00Eb (53.97%) | 5.69±0.02Ec (52.05%) |
| 7 | 4.52±0.03Ge (42.00%) | 6.15±0.01Fa (50.91%) | 5.12±0.00Gd (48.39%) | 5.52±0.04Fb (50.50%) | 5.40±0.00Fc (49.40%) |
| 8 | 4.50±0.02Gd (41.82%) | 5.75±0.04Ga (47.59%) | 5.48±0.00Fc (51.79%) | 5.49±0.01Fb (50.22%) | 5.48±0.01Fc (50.13%) |
| 9 | 4.88±0.02Fd (45.35%) | 5.16±0.04Hb (42.96%) | 4.86±0.01He (45.93%) | 5.18±0.03Ga (47.39%) | 4.99±0.01Gc (45.65%) |
| 10 | 4.51±0.00Ge (41.91%) | 5.15±0.00Ha (42.63%) | 4.84±0.01Hc (45.74%) | 4.82±0.08Hd (44.09%) | 4.97±0.04Gb (45.47%) |
| 16 | ND (0%) | ND (0%) | ND (0%) | ND (0%) | ND (0%) |
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.