Lim Junghyun, Hong Eun Jeong, Kim Seong Bong, Lee Mi-Ai, Ryu Seungmin
Institute of Plasma Technology, Korea Institute of Fusion Energy, Gunsan-si 54004, Republic of Korea.
Practical Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Foods. 2023 Feb 7;12(4):728. doi: 10.3390/foods12040728.
Recycling waste brine from the Kimchi production process is an important environmental and industry issue. We applied an underwater plasma to reduce food-borne pathogens in the waste brine. The capillary electrodes supplied by alternating current (AC) bi-polar pulsed power were applied to treat 100 L of waste brine. The inactivation efficacy was analyzed using four different agars (Tryptic Soy Agar (TSA), Marine agar (MA), de Man Rogosa Sharpe Agar (MRS), and Yeast Extract-Peptone-Dextrose (YPD), respectively. The microbial population was reduced linearly with treatment time, irrespective of culturing medium. The inactivation followed the log-linear model (R: 0.96-0.99). The reusability of plasma-treated waste brine (PTWB) was determined by five parameters (salinity, pH, acidity, reducing sugar, and the population of microorganisms) of salted Kimchi cabbage, and they were compared with newly made brine (NMB) and waste brine (WB), respectively. The results showed that the quality of salted Kimchi cabbage prepared by PTWB was not significantly different from that of NMB, indicating that the underwater plasma treatment is feasible to reuse waste brine in the salting process of Kimchi production.
回收泡菜生产过程中的废盐水是一个重要的环境和行业问题。我们应用水下等离子体来减少废盐水中的食源性病原体。使用交流（AC）双极脉冲电源供电的毛细管电极来处理100升废盐水。分别使用四种不同的琼脂（胰蛋白胨大豆琼脂（TSA）、海洋琼脂（MA）、德氏乳杆菌琼脂（MRS）和酵母提取物-蛋白胨-葡萄糖琼脂（YPD））分析灭活效果。无论培养基如何，微生物数量均随处理时间呈线性减少。灭活遵循对数线性模型（R：0.96 - 0.99）。通过腌制泡菜白菜的五个参数（盐度、pH值、酸度、还原糖和微生物数量）来确定等离子体处理后的废盐水（PTWB）的可再利用性，并分别将它们与新制盐水（NMB）和废盐水（WB）进行比较。结果表明，用PTWB制备的腌制泡菜白菜的质量与NMB没有显著差异，这表明水下等离子体处理在泡菜生产的腌制过程中再利用废盐水是可行的。
