Effects of Cultured Wild-Ginseng Root and Xylitol on Fermentation of Kimchi

  • Lee, Kun-Jong (Department of Food and Nutrition, Soongeui Women's College,) ;
  • Sung, Jung-Min (Korea Food Research Institute) ;
  • Kwon, Yong-Suk (National Academy of Agricultural Science, Rural Development Administration) ;
  • Chung, Heajung (International Culture Foundation of Korean Food, Jeonju University)
  • Received : 2013.10.29
  • Accepted : 2013.12.06
  • Published : 2014.03.31


This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at $4^{\circ}C$. The pH value in the sample with the cultured wild ginseng root was higher than that of control group. The total acidity in the sugar groups (SG groups) was higher than that of xylitol groups (XG groups). Comparing total bacterial count, XG groups were lower than SG groups, regardless of the additional ratio of the cultured wild ginseng root. Reducing sugar of XG groups decreased more slowly than SG groups for seven days; glucose and fructose of XG groups were lower than the control group. DPPH radical scavenging activity was higher in groups with cultured wild ginseng root than in control. In the result of sensory evaluation, XG groups were more preferred than other groups. In conclusion, our results indicate that cultured wild-ginseng root and xylitol have a positive effect on the quality of kimchi, such as antimicrobial and antioxidant functions.


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