[3La01-10] Fermentation, Enzyme application

10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3La05] Development of a fermented type of kimchi with stable quality through lactic acid fermentation of yangnyeom

*Mizuki Kida¹, Kaho Nomura², Tomonori Suzuki², Youichi Niimura², Masataka Uchino² (1. Graduate School of Tokyo University of Agriculture, 2. Tokyo University of Agriculture)

Keywords:

Kimchi,Lactic acid bacteria,Yangnyeom