Raw Material Information
Elevating Kimchi Research, Expanding Global ValueBank of Kimchi Resources and Information
Raw Material Information
Microbiological Analysis of Red Pepper Powder by Variety
Microbial Count(log CFU/g)
(unit : log CFU/g)
| Variety | Total Aerobic Bacteria | Coliforms | Yeasts and Molds | |
|---|---|---|---|---|
| Domestic | Gangryeok Daegun | 5.78 ± 0.19 | 3.51 ± 0.22 | 4.40 ± 0.13 |
| Choegang Bokhap | 6.63 ± 0.31 | 2.93 ± 0.17 | 4.17 ± 0.1 | |
| 911 | 6.24 ± 0.2 | 4.34 ± 0.07 | 5.09 ± 0.78 | |
| Colorjjang | 6.04 ± 0.22 | 3.62 ± 0.22 | 4.22 ± 0.17 | |
| Subicho | 5.9 ± 0.06 | 4.29 ± 0.35 | 4.37 ± 0.07 | |
| Chilseongcho | 6.32 ± 0.17 | 4.08 ± 0.17 | 4.53 ± 0.17 | |
| Uwolcho | 5.74 ± 0.35 | 3.24 ± 0.32 | 4.44 ± 0.1 | |
| Dabok | 5.08 ± 0.1 | 3.02 ± 0.29 | 3.79 ± 0.25 | |
| Cheongyang | 5.54 ± 0.06 | 3.17 ± 0.26 | 4.21 ± 0.16 | |
| Jeokyeong | 6.25 ± 0.23 | 2.6 ± 0.17 | 3.68 ± 0.36 | |
| Hongyeon | 6.14 ± 0.23 | 2.81 ± 0.23 | 3.65 ± 0.28 | |
| Hongseon | 6.39 ± 0.25 | 3.78 ± 0.14 | 4.35 ± 0.32 | |
| Imported | Geumtap | 5.37 ± 0.32 | 5.01 ± 0.2 | 4.03 ± 0.13 |
| Ikdo | 5.19 ± 0.24 | 4.73 ± 0.11 | 3.84 ± 0.24 | |
| Cheongyang | 6.72 ± 0.34 | 4.87 ± 0.1 | 4.17 ± 0.18 | |
| Ilcho | 5.99 ± 0.26 | 4.83 ± 0.14 | 4.4 ± 0.28 | |
| Vietnam | 5.17 ± 0.08 | 5.34 ± 0.14 | 4.11 ± 0.44 | |
| Hongneung 13 | 5.32 ± 0.38 | 4.82 ± 0.18 | 4.03 ± 0.05 | |
| Cheonjinhong | 6.73 ± 0.45 | 5.1 ± 0.11 | 3.76 ± 0.25 | |