Mannitol Accumulation during Fermentation of Kimchi
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概要
- 論文の詳細を見る
A considerable quantity of mannitol is produced during fermentation of kimchi, a Korean pickled vegetable. As the fermentation proceeds, glucose, fructose and mannose are liberated from cabbage or radish and most of the free sugars are transformed into mannitol. The maximum amount of mannitol produced is around 4-5 g per kg kimchi at 25℃. Fructooligosaccharides added play an important role in mannitol production during the fermentation of kimchi.
- 公益社団法人日本生物工学会の論文
- 1996-03-25
著者
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Yun Jong
Department Of Biotechnology Taegu University
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Kang Sun
Department Of Biomedical Engineering College Of Medicine And Institute Of Medical And Biological Eng
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Song Seung
Department Of Chemical Engineering Pusan National University
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Kang S
Department Of Biotechnology Taegu University
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