Lee Hyun-Gyu, Jeong Suyeon, Park Ji Yeong, Yoo SeungRan
World Institute of Kimchi Gwangju Korea.
Division of Applied Life Science (BK21 Plus) Gyeongsang National University Jinju Korea.
Food Sci Nutr. 2019 Jan 28;7(2):711-720. doi: 10.1002/fsn3.915. eCollection 2019 Feb.
Pasteurization-mediated delayed kimchi ripening and regression analysis for shelf life estimation were investigated. Various initial kimchi microbial communities were simplified to lactic acid bacteria sp. and sp. over time, with concomitant pH decrease from 6.39 to 4.34 and acidity increase from 0.06% to 0.35%. Other quality characteristics (organic acid, carbon dioxide, and microbial population) also changed, exhibiting high intercorrelation. Pasteurization decreased the initial bacterial counts from 5.20 to 1.92 log CFU/g, thereby delaying the change in quality characteristics (pH, acidity, organic acid, microbial population, carbon dioxide, and microbial community); however, the texture did not differ significantly (< 0.05). In addition, the regression equation for the relationship between acidity and carbon dioxide levels suggested that shelf life could be estimated in conjunction with the ideal gas equation. In conclusion, pasteurization and regression analysis for kimchi shelf life estimation may enable the maintenance of quality and effective management during the distribution process.
研究了巴氏杀菌介导的泡菜延迟成熟以及用于货架期估计的回归分析。随着时间的推移，各种初始泡菜微生物群落简化为乳酸菌属和种，同时pH值从6.39降至4.34，酸度从0.06%增至0.35%。其他质量特性（有机酸、二氧化碳和微生物数量）也发生了变化，呈现出高度的相互相关性。巴氏杀菌使初始细菌数量从5.20 log CFU/g降至1.92 log CFU/g，从而延迟了质量特性（pH值、酸度、有机酸、微生物数量、二氧化碳和微生物群落）的变化；然而，质地没有显著差异（<0.05）。此外，酸度与二氧化碳水平之间关系的回归方程表明，可以结合理想气体方程来估计货架期。总之，用于泡菜货架期估计的巴氏杀菌和回归分析可能有助于在分销过程中保持质量并进行有效管理。
