Raw Material Information
Elevating Kimchi Research, Expanding Global ValueBank of Kimchi Resources and Information
Raw Material Information
Microbiological Quality Characteristics of Kimchi seasoning
Total Viable Count (log CFU/g)
Lactic Acid Bacteria Count (log CFU/g)
| Sample Name | Total Viable Count (log CFU/g) | Lactic Acid Bacteria Count (log CFU/g) |
|---|---|---|
| A | 6.28 ± 0.11 | 6.29 ± 0.08 |
| B | 6.54 ± 0.06 | 6.28 ± 0.01 |
| C | 6.45 ± 0.07 | 6.40 ± 0.07 |
| D | 5.51 ± 0.02 | 3.23 ± 0.09 |
| E | 5.51 ± 0.02 | 5.38 ± 0.08 |
| F | 6.49 ± 0.06 | 4.34 ± 0.13 |
| G | 6.40 ± 0.07 | 4.43 ± 0.08 |
| H | 6.72 ± 0.04 | 6.63 ± 0.02 |
| I | 6.72 ± 0.09 | 6.62 ± 0.04 |
| J | 6.58 ± 0.02 | 6.40 ± 0.06 |
| K | 6.20 ± 0.10 | 5.78 ± 0.05 |
| L | 6.55 ± 0.05 | 5.75 ± 0.02 |
| M | 6.82 ± 0.07 | 5.71 ± 0.04 |
| N | 6.85 ± 0.04 | 5.61 ± 0.11 |
| O | 6.03 ± 0.04 | 5.74 ± 0.07 |
| P | 6.93 ± 0.01 | 6.86 ± 0.03 |
| Q | 7.62 ± 0.08 | 7.45 ± 0.04 |
| R | 6.15 ± 0.03 | 5.00 ± 0.18 |
| S | 6.88 ± 0.06 | 5.75 ± 0.08 |
| T | 6.41 ± 0.22 | 5.24 ± 0.09 |