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KMID : 1134819980270020244
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 2 p.244 ~ p.251
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Changes in Enzyme Activities and Population of Lactic Acid Bacteria during the Kimchi Fermentation Supplemented with Water Extract of Pine Needle
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Oh Young-Ae
Choi Kyung-Ho
Kim Soon-Dong
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Abstract
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To understand the effect of supplement of water extract of pine needle(WEPN) on shelf-life enhancement of the kimchi, activities of four enzymes and number of lactic acid bacteria, during fermentation of the kimchi, were assayed. Enzyme activities of kimchi fermented for 7 days with supplement by 2% water extract of pine needle showed amylase of 86.4%, protease of 85.8%, polygalacturonase of 61.5% and β-galactosidase of 58.8% against the control kimchi. WEPN showed weak inhibitory effect when it was applied to the isolated enzymes in vitro than those menifested by the kimchi in vivo. Number of total bacterial cell of WEPN supplemented kimchi increased by 10 folds than control between 7 to 14 days of fermentation. On contrast, number of lactic acid bacteria decreased maximally to 21% of control by fermentation. The clear zone formed on paper disk by WEPN against L. plantarum was larger than that of Leu mesenteroides.
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KEYWORD
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pine needle, kimchi, enzymes activities, antimicrobial activity
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