Professional Documents
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Well Being Food
Well Being Food
Chapter 3. Well-Being
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2013.06.05
1-1
2-1 &
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Health
2-1
Fermentation of kimchi
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Number of
Bacteria
With
oxygen
Aerobic
Bacteria
Without oxygen
status
First stage
Lactic Acid
Bacteria
Later stage
Lactic
Acid Bacteria
little oxygen
status
Other
germs
Time
Start
Eating start
in Korea
No Oxygen
status
Eating point
Eating point
Korean
Kimchi
Japanese
KIMUCHI
( )
2-2 ( )
Effect on Antibiosis
- Pediococcus cerevisiae, Leuconostoc spp
2-3
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3.
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Ex) /