New Powdered Lactobacilli for Kimchi
KCNA
Pyongyang, November 10 (KCNA) -- The Institute of Foodstuffs under the Branch Academy of Light Industrial Science has succeeded in making a new kind of powdered lactobacilli for kimchi. It improves the flavor of kimchi and makes it possible to keep it fresh for a long time.
It is also good for health.
The new kind is better than other kinds in controlling the amount of lactic acid bacilli in kimchi. So, it makes kimchi mellow rapidly and prevents it from becoming sour quickly.
It arrests the proliferation of colitis and other germs and prevents digestive and other troubles.
The powdered lactobacilli is of significance in producing kimchi in a scientific and industrial way.
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