Effect of Dried Powders of Pine Needle, Pine Pollen, Green Tea and Horseradish on Preservation of Kimchi-yangnyum

솔잎, 송화, 녹차 및 고추냉이 분말이 김치양념물 저장성에 미치는 영향

This study was performed to investigate the effects of dried powders of pine needle, pine pollen, green tea and horseradish on preservation of Kimchi-yangnyum. The physicochemical and microbial changes of Kimchi-yangnyum were investigated during 30-days preservation. The changes of pH, total acid, and number of total viable cell, lactic acid bacteria, E. coli of the Kimchi-yangnyum were insignificant. And the addition of pine needle powder were more effective to suppress fermentation than that of pine pollen or green tea or horseradish.