Combined effect of various salt concentrations and lactic acid bacteria fermentation on the survival of Escherichia coli O157:H7 and Listeria monocytogenes in white kimchi at different temperatures

• Published in: Food science and biotechnology pp. 1593 - 1600
• Main Authors: 김지연, 배영민, 이선영
• Format: Journal Article
• Language: English
• Published: 한국식품과학회 01.11.2021
• Subjects: 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-021-00978-w

This study was conducted to investigate theeffect of lactic acid fermentation and salt on the survival ofEscherichia coli O157:H7 and Listeria monocytogenes inwhite kimchi containing various salt concentrations duringstorage at 4 and 15 C. The survivals of pathogens duringfermentation differed depending on salt concentrations andstorage temperature. The survival of pathogens in kimchicontaining 3% salt was higher than that in kimchi containing1 and 2% salt, which may be related to the fact thatlactic acid bacteria remained constant throughout the initialstage of fermentation. Thus, there was a lower reduction inthe pH of kimchi containing 3% salt regardless of storagetemperature. These protective effects may result from agradual reduction in pH; however, the mechanisms are notclearly understood. Therefore, further investigations areneeded to explain the mechanism by which lactic acidfermentation and salt in kimchi affect the growth offoodborne pathogens. KCI Citation Count: 3