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
DC Field | Value | Language |
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dc.contributor.author | Kim, J.-Y. | - |
dc.contributor.author | Bae, Y.-M. | - |
dc.contributor.author | Lee, S.-Y. | - |
dc.date.accessioned | 2021-11-19T01:40:12Z | - |
dc.date.available | 2021-11-19T01:40:12Z | - |
dc.date.issued | 2021-11 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/51633 | - |
dc.description.abstract | This study was conducted to investigate the effect of lactic acid fermentation and salt on the survival of Escherichia coli O157:H7 and Listeria monocytogenes in white kimchi containing various salt concentrations during storage at 4 and 15 °C. The survivals of pathogens during fermentation differed depending on salt concentrations and storage temperature. The survival of pathogens in kimchi containing 3% salt was higher than that in kimchi containing 1 and 2% salt, which may be related to the fact that lactic acid bacteria remained constant throughout the initial stage of fermentation. Thus, there was a lower reduction in the pH of kimchi containing 3% salt regardless of storage temperature. These protective effects may result from a gradual reduction in pH; however, the mechanisms are not clearly understood. Therefore, further investigations are needed to explain the mechanism by which lactic acid fermentation and salt in kimchi affect the growth of foodborne pathogens. © 2021, The Korean Society of Food Science and Technology. | - |
dc.format.extent | 8 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | The Korean Society of Food Science and Technology | - |
dc.title | 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 | - |
dc.type | Article | - |
dc.identifier.doi | 10.1007/s10068-021-00979-9 | - |
dc.identifier.bibliographicCitation | Food Science and Biotechnology, v.30, no.12, pp 1593 - 1600 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000705820300004 | - |
dc.identifier.scopusid | 2-s2.0-85116604632 | - |
dc.citation.endPage | 1600 | - |
dc.citation.number | 12 | - |
dc.citation.startPage | 1593 | - |
dc.citation.title | Food Science and Biotechnology | - |
dc.citation.volume | 30 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Escherichia coli O157:H7 | - |
dc.subject.keywordAuthor | Kimchi | - |
dc.subject.keywordAuthor | Lactic acid fermentation | - |
dc.subject.keywordAuthor | Listeria monocytogenes | - |
dc.subject.keywordAuthor | Salt | - |
dc.subject.keywordPlus | Diseases | - |
dc.subject.keywordPlus | Fermentation | - |
dc.subject.keywordPlus | Food storage | - |
dc.subject.keywordPlus | Lactic acid | - |
dc.subject.keywordPlus | Listeria | - |
dc.subject.keywordPlus | % reductions | - |
dc.subject.keywordPlus | Acid salts | - |
dc.subject.keywordPlus | Combined effect | - |
dc.subject.keywordPlus | Escherichia coli O157:H7 | - |
dc.subject.keywordPlus | Kimchi | - |
dc.subject.keywordPlus | Lactic acid bacteria fermentations | - |
dc.subject.keywordPlus | Lactic acid fermentation | - |
dc.subject.keywordPlus | Listeria monocytogenes | - |
dc.subject.keywordPlus | Salt concentration | - |
dc.subject.keywordPlus | Storage temperatures | - |
dc.subject.keywordPlus | Escherichia coli | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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