Kim Ji-Yeon, Bae Young-Min, Lee Sun-Young
Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do 17546 Republic of Korea.
Food Sci Biotechnol. 2021 Oct 7;30(12):1593-1600. doi: 10.1007/s10068-021-00979-9. eCollection 2021 Nov.
This study was conducted to investigate the effect of lactic acid fermentation and salt on the survival of O157:H7 and in white kimchi containing various salt concentrations during storage at 4 and 15 °C. The survivals of pathogens during fermentation differed depending on salt concentrations and storage temperature. The survival of pathogens in kimchi containing 3% salt was higher than that in kimchi containing 1 and 2% salt, which may be related to the fact that lactic acid bacteria remained constant throughout the initial stage of fermentation. Thus, there was a lower reduction in the pH of kimchi containing 3% salt regardless of storage temperature. These protective effects may result from a gradual reduction in pH; however, the mechanisms are not clearly understood. Therefore, further investigations are needed to explain the mechanism by which lactic acid fermentation and salt in kimchi affect the growth of foodborne pathogens.
本研究旨在调查乳酸发酵和盐分对O157:H7在不同盐浓度的白色泡菜中于4℃和15℃储存期间存活情况的影响。发酵过程中病原体的存活情况因盐浓度和储存温度而异。含有3%盐分的泡菜中病原体的存活率高于含有1%和2%盐分的泡菜，这可能与乳酸菌在发酵初期保持恒定有关。因此，无论储存温度如何，含有3%盐分的泡菜pH值下降幅度较小。这些保护作用可能是由于pH值逐渐降低所致；然而，其机制尚不清楚。因此，需要进一步研究以解释泡菜中的乳酸发酵和盐分影响食源性病原体生长的机制。
