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
- Authors
- Kim, J.-Y.; Bae, Y.-M.; Lee, S.-Y.
- Issue Date
- Nov-2021
- Publisher
- The Korean Society of Food Science and Technology
- Keywords
- Escherichia coli O157:H7; Kimchi; Lactic acid fermentation; Listeria monocytogenes; Salt
- Citation
- Food Science and Biotechnology, v.30, no.12, pp 1593 - 1600
- Pages
- 8
- Journal Title
- Food Science and Biotechnology
- Volume
- 30
- Number
- 12
- Start Page
- 1593
- End Page
- 1600
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/51633
- DOI
- 10.1007/s10068-021-00979-9
- ISSN
- 1226-7708
2092-6456
- 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.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/51633)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.