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filingDate 2000-11-03^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_52c4ea4ab9adb522a4608b55bdb56215
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publicationDate 2002-05-09^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20020034716-A
titleOfInvention Novel ultra low salted Kimchi and process for preparation thereof
abstract The present invention is a Lactobacillus ash FIG pillar's (Lactobacillus acidophillus), Lactobacillus plan tarum (Lactobacillus plantarum) and Lu Pocono stock mesen teroyi des (Leuconostoc mesenteroides) one seconds novel relates to a low-salt Kimchi, and a method of manufacturing the same 1: 1: After mixing at a volume ratio of 1 and cultivating in the radish juice added with 0.1 to 1.0% by weight of salt to prepare a lactic acid bacteria starter, the lactic acid bacteria starter was inoculated into crushed kimchi immersion material containing no salt at 10-20 ℃ By aging kimchi, there is an excellent effect of providing an ultra-low salt kimchi having a salt concentration of 0.01 to 0.5% by weight and a method for producing the same.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020089921-A
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priorityDate 2000-11-03^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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