김치의 세균학적연구(제1보) 분리한 균에 대하여

• 영문명: BACTERIOLOGICAL STUDIES ON "KIMCHI", A PICKLED VEGETABLES (Part I)
• 발행기관: 대한약학회
• 저자명: 권숙표(Sook Pyo Kwon)
• 간행물 정보: 『약학회지』제2권 제1&2호 (1953년), 41~47쪽, 전체 7쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 1953.01.30

영문 초록

"Kimchi"is a most popular pickled vegetables in Korea. In this paper, eight strains of gram positive rocls and two strains of gram positive cocci are isolated from "Kimchi". For the each isolated strains, the acid production test against Carbohydrate, and production test of amylase, protease, esterase and general biological tests are investigated the most active one for the amylase production is No.2 strain the most active one for the protease production is No.5, 6 and 9 strains. And that for Esterase production is No.9 strain.