| Abstract |
In order to isolate and identify of the yeasts in Chinese cabbage Kimchi, was prepared and fermented by traditional methods. 40 strains of the yeast were isolated from the Kimchi juice. As the results of the serial experiments on morphological, cultural and physiological properties, according to the methods of Lodder, Irzuka, Barnett and Hasegocwa, 13 species of S genera were identified as the followings ; Brettanomyces claussenii, Candida bogoriensis, C.cacaoi, C.guilliermondii, Citeromyces matritensis, Kluyveromyces vaeronae, Pichia membranaefacience, Rhodtorula glutinis, Saccharomyces bayanus, S, cerevisiae, S. pretoriensis, S. italicus, and Torulopsis salmanticensis. |
