Browse > Article

Changes of Index Microorganisms and Lactic Acid Bacteria of Korean Fermented Vegetables (Kimchi) during the Ripening and Fermentation-Part 1  

Kim, Jong-Gyu (Department of Public Health, Keimyung University)
Yoon, Joon-Sik (Department of Public Health, Keimyung University)
Publication Information
Journal of Environmental Health Sciences / v.31, no.1, 2005 , pp. 79-85 More about this Journal
Abstract
This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.
Keywords
Kimchi; index microorganisms; lactic acid bacteria; coliforms;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 한복려 : 우리가 정말 알아야 할 우리 김치 백가지, 현암사, 서울, 1999
2 강정화, 강선희, 안은숙, 유맹자, 정희종 : 발효온도-시간 조합이 배추김치의 품질특성에 미치는 영향. 한국식생활문화학회지, 19(1), 30-42, 2004
3 Association of Official Chemists, International: Official Methods of Analysis, 15th ed., Vol 2. Association of Official Analytical Chemists, Inc., Arlington, 918, 1990
4 김종규 : 포장마차 음식의 위생실태 조사연구. 한국환경위생학회지, 27(4), 107-114, 2001
5 류승희, 박석기 : PCR법을 이용한 옹달샘물의 대장균군 및 대장균 검출. 한국환경위생학회지, 28(2), 193-202, 2002
6 정경완 : 김치 중의 장내 병원균 증식에 미치는 발효의 영향. 동국대학교대학원 석사학위 논문, 1994
7 Nout, M. J. R. and Motarjemi, Y. : Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop. Food Control, 8(5-6), 221-226, 1997   DOI   ScienceOn
8 Kim, D-H., Song, H-P., Yook, H-S., Ryu, Y-G. and Byun, M-W. : Isolation of enteric pathogens in the fermentation process of kimchi and its radicidation by gamma irradiation. Food Control 15, 441-445, 2004   DOI   ScienceOn
9 Hayes, P. R. : Food microbiology and hygiene. Elsevier, New York. 1992. pp. 24-25
10 Nguyen-the, C. and Carlin, F. : The microbiology of minimally processed fresh fruits and vegetables. Critical Reviews in Food Science and Nutrition, 34(4), 370-401, 1994
11 Marriott, N. G. and Robertson G. : Essentials of food sanitation, Chapman & Hall, 53, 1997
12 www.customs.go.kr
13 Meng, J. and Doyle, M. P. : Introduction-Microbiological food safety. Microbes and Infection, 4(4), 395-397, 2002   DOI   ScienceOn
14 이철우, 고창영, 하덕모 : 김치발효 중의 젖산균의 경시적 변화 및 분리젖산균의 동정. 한국식품과학회지 20(1), 102-109, 1992
15 Beuchat L. R. : Pathogenic microorganisms associated fresh produce. Journal of Food Protection. 59, 204-216, 1996   DOI
16 Beuchat L. R. : Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microbes and Infection, 4, 413-423, 2002   DOI   ScienceOn
17 Steinkraus, K. H. : Classification of fermented foods: worldwide review of household fermentation techniques. Food Control, 8(5-6), 311-317, 1997   DOI   ScienceOn
18 Mheen, T. I. and Kwon, T. W. : Effect of temperature and salt concentration on Kimchi fermentation. Korean Journal of Food Science and Techonology. 16(4), 443-450, 1984
19 Cheigh, C-I., Choi, H-J., Park, H., Kim, S-B., Kook, M-C., Kim, T-S., Hwang, J-K. and Pyun, Y-R.: Influence of growth conditions on the production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from kimchi. Journal of Biotechnology, 95(3), 225-235, 2002   DOI   ScienceOn
20 식품의약품안전청 : 식품공전. 75-96, 521-522, 643-652, 1999
21 http://www.kimchi.or.kr
22 Cheigh, H. S. and Park, K. Y. : Biochemical, microbiological, and nutritional aspects of Kimchi. Critical Reviews in Food Science and Nutrition, 34(2), 175-203, 1994   DOI   ScienceOn
23 Lee, C. H. : Lactic acid fermented foods and their benefits in Asia. Food Control, 8(5-6), 259-269, 1997   DOI   ScienceOn
24 Albrecht, J. A., Hamouz, F. L., Sumner, S. S. and Melch, V. : Microbiological evaluation of vegetable ingredients in salad bars, Journal of Food Protection. 58, 683-685, 1995   DOI
25 김종규 : 일부 학교급식소 조리실의 위생관리에 관한 조사연구. 한국환경위생학회지, 29(2), 87-93, 2003
26 이용욱, 박석기 : 식품위생미생물시험법, 93-111, 1996
27 윤숙경 : 장내 세균류의 김치 젖산균에 대한 길항작용, 한국영양학회지, 12(1), 59-68, 1979
28 Lee, J. Y. and Kunz, B. : The antioxidant properties of baechu-kimchi and free-dried kimchi-powder in fermented sausages. Meat Science (in press), 2005
29 조영, 이진희 : 부재료를 달리하여 제조한 김치의 발효특성. 한국조리과학회지, 14(1), 1-8, 1998