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KMID : 1134819960250060899
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 6 p.899 ~ p.906
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Effect of Pine Needle(Pinus densiflora Seib. et Zucc) Sap on Kimchi Fermentation
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Choi Moo-Young
Choi Eun-Jung
Lee Eun
Cha Bae-Cheon
Park Hee-Juhn
Rhim Tae-Jin
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Abstract
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The physicochemical and microbiological studies were conducted to examine the effect of pine needle(Pinus densiflora Seib. et Zucc) sap on the Kimchi fermentation. Kimchi with the addition of various levels(0, 0.5, 1.0, or 1.5%) of pine needle sap was fermented either at 4℃ for 15 days after placing at room temperature for 24 hours(Group A) or at 15℃ for 15 days(Group B). pH reached the optimal value of Kimchi fermentation(pH 4.2) on day 3 and day 4~7 in 0% treatment and pine needle sap treatments, respectively, which indicated that shelf-life of Kimchi was extended by 1~4 days by the addition of pine needle sap. Total acidity was decreased by the addition of pine needle sap. More rapid decrease in pH and increase in total acidity were observed in Group B than in Group A. Reducing sugar content was reduced to approximately 80% by day 4~5 in all treatments. Total vitamin C content was reached peak on day 1 of fermentation and then decreased in all treatments. Reducing sugar and total vitamin C contents were slightly increased by the addition of pine needle sap due to the components present in pine needle sap. Total viable cell number rapidly increased to reach peak on day 3 and then slowly decreased during the fermentation. However, total viable cell number as well as reducing sugar and total vitamin C contents did not differ between Group A and Group B. In Group A, Lactobacillus cell number in 0% treatment continued to increase to reach peak on day 9, while the numbers in pine needle sap treatments reached peak on day 5~9 and then gradually decreased throughout the fermentation. Unlike in Group A, Lactobacillus cell numbers in pine needle sap treatments in Group B continued to increase to reach peak on day 7. As pine needle sap levels increased, total viable cell number and Lactobacillus cell number decreased regardless of fermentation temperatures. The results of this study indicate that pine needle sap causes to delay the Kimchi fermentation by slowing down pH drop and inhibiting the Lactobacillus cell growth.
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KEYWORD
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Kimchi, pine needle sap, fermentation
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