韓國 김치의 貯藏에 關하여 : 第一報告 “병 조 림” 1 In Glass Coniatner = Microbloglcal Studies on Preservation of Korean Kimchi

다국어 초록 (Multilingual Abstract)

This experimental study was done from November 1956 to August 1957, using raw materials collected in Taefu.
The salt content of "Kimchi" had and effect upon other qualities, but the relationships were so complicated that no definite correlations could be established. "Kimchi", however, containing 3 to 3.5 per cent salt and 0.4 to 0.6 per cent acid (as Lactic acid) will show the best texture for preservation.
"Kimchi", preheated the juice to 90 degree C before filling into bottle and processed at 85 degree C for 30 minutes with 0.1 per cent Acid Benzoic, was perserved freshly.
In "Kimchi", preserved under conditions different from the above, we could isolate six(6) species of organisms (bacteria) which may encourage the spoilage of "Kimchi". (Table Ⅷ-Ⅸ)
Adding of meat or fish proved to be undesirable for preserving "Kimchi", because of offensive odor. Presalting is also not neccessary, otherwise shortage of juice resulted when packing in container.

목차 (Table of Contents)

• Ⅰ. 緖論 及 旣往의 硏究에 對하여
• Ⅱ. "김치"의 醱酵過程에 對하여
• 1. 實驗材料와
• 2. 實驗方法과 成積及考察
• Ⅲ. "김치"의 貯藏에 關한 實驗
• 1. "김치"의 병조림 方法
• 2. 병조림의 開結果
• 3. 考察
• Ⅳ. 병조림 "김치"의 酸敗에 關與하는 細菌에 對하여
• 1. 細菌의 分離
• 2. 酸敗 細菌의 生理 及 培養上의 特徵
• 3. 各菌株의 種類에 對한 生酸性과 互斯 生成에 關하여
• 4. 各 菌株의 死滅條件에 對하여
• 5. 考察