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Growth Inhibitory Effect of Fermented Kimchi on Food-borne Pathogens  

Lee, Jong-Kyung (Department of Food and Nutrition, Hanyang Women's College)
Jung, Da-Wa (Korea Information Center for Agriculture Forestry Fisheries)
Kim, Yun-Ji (Korea Food Research Institute)
Cha, Seong-Kwan (Korea Food Research Institute)
Lee, Myung-Ki (Korea Food Research Institute)
Ahn, Byung-Hak (Korea Food Research Institute)
Kwak, No-Seong (Korea Institute for Health and Social Affairs)
Oh, Se-Wook (Korea Food Research Institute)
Publication Information
Food Science and Biotechnology / v.18, no.1, 2009 , pp. 12-17 More about this Journal
Abstract
The effect of kimchi, traditional Korean fermented vegetables, on inactivating food-borne pathogens and the kimchi factors affecting the antimicrobial activity were investigated. More cells of Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, and Salmonella typhimurium were inactivated in the kimchi that had low pH and high titratable acidity. Of the raw ingredients in kimchi, raw garlic showed the strongest antimicrobial activity against the pathogens. When kimchi was fermented at 0, 4, 10, or $20^{\circ}C$ to pH 4.4, higher kimchi fermentation temperature resulted in higher titratable acidity. The greatest inactivation of S. typhimurium occurred in kimchi fermented at $20^{\circ}C$, while L. monocytogenes were inactivated in kimchi fermented at $0^{\circ}C$ in situ. This study showed that appropriately fermented kimchi can inactivate various food-borne pathogens and that the fermentation temperature of the kimchi is an important factor in determining the ability of the kimchi to inactivate specific pathogens. Lactic acid bacteria (LAB) multiplication and organic acids produced according to LAB metabolism play a role in inactivating food-borne pathogens in kimchi.
Keywords
fermented kimchi; food-borne pathogen; fermentation temperature; lactic acid bacteria;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
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