Comparison of inactivation kinetics of in vegan and non-vegan kimchi during fermentation.

is occasionally detected in kimchi, a traditional food prepared from fermented vegetables. Changes in growth properties of during kimchi fermentation are largely unknown. We investigated the viability of during the fermentation of vegan and non-vegan kimchi at different temperatures. Changes in population, pH, and titratable acidity were measured for 24 days. In a suspension test with kimchi juice, populations of three strains were above 3.30 log CFU/mL at pH > 5 for 7 days. counts in vegan kimchi were considerably reduced at 0 °C and 6 °C. During fermentation at 6 °C, populations in non-vegan kimchi and vegan kimchi were not detected starting from days 14 and 10, respectively. In kimchi samples stored at 0 °C and 6 °C, survival correlated with pH changes during fermentation; in samples stored for up to 24 days, was not detected. According to the values from the "log-linear with shoulder and tail" model, was more sensitive to vegan kimchi fermentation than to non-vegan kimchi fermentation. Our findings provide an important basis for ensuring the safe production of kimchi without contamination. Further research is necessary to elucidate the mechanism of inactivation and the major bacterial and physicochemical factors involved in kimchi fermentation.