Effect of Chitosan on Microbial Growth in Cabbage Pickling Process

Abstract

The antibacterial activity of chitosan, which can be adjusted to various sizes and molecular weights, is applied to a variety of materials. Kimchi is an essential food on the Korean table. One of the factors that determine the taste of kimchi is salt pickling, which is very important in kimchi fermentation. In this study, we focused on the fact that controlling the growth of microorganisms during the pickling process of cabbage depending on salt concentration has a significant impact on the quality of kimchi. As an important result, the effect of inhibiting microbial growth due to the treatment of chitosan during the cabbage pickling process as well as the effect of promoting the growth of kimchi fermentation lactic acid bacteria was verified. These results suggested the possibility of increasing the product value of K-kimchi (Korea-kimchi).