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

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate theeffect of lactic acid fermentation and salt on the survival ofEscherichia coli O157:H7 and Listeria monocytogenes inwhite kimchi containing various salt concentrations duringstorage at 4 and 15 C. The survivals of pathogens duringfermentation differed depending on salt concentrations andstorage temperature. The survival of pathogens in kimchicontaining 3% salt was higher than that in kimchi containing1 and 2% salt, which may be related to the fact thatlactic acid bacteria remained constant throughout the initialstage of fermentation. Thus, there was a lower reduction inthe pH of kimchi containing 3% salt regardless of storagetemperature. These protective effects may result from agradual reduction in pH; however, the mechanisms are notclearly understood. Therefore, further investigations areneeded to explain the mechanism by which lactic acidfermentation and salt in kimchi affect the growth offoodborne pathogens.

참고문헌 (Reference)

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