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KMID : 0380620100420030281
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 3 p.281 ~ p.286
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Microbial Analysis of Baechu-kimchi during Automatic Production Process
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Kim Ji-Sun
Jung Jee-Yoon
Cho Seung-Kee
Kim Ji-Eun
Kim Tae-Jip
Kim Beom-Soo
Han Nam-Soo
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Abstract
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The objective of this study was to analyze the microbial populations in the raw ingredients of kimchi and their changes during an automated commercial manufacturing process. High population numbers of total aerobic bacteria, lactic acid bacteria, Leuconostoc sp., and yeast were detected in garlic, ginger, red pepper powder and this result revealed that these ingredients were the major source of microbials in kimchi. Additionally, during the salting process of Chinese cabbage, rapid microbial growth was observed and the consecutive washing process was determined to be ineffective, lowering the microbial count by only one log reduction. Yeast was also detected in various ingredients. These results strongly suggest that, in order to lower the microbial population numbers in kimchi, the side-ingredients and salting process should be subjected to the appropriate sanitization or sterilization processes at the HACCP level. Beside, treatment of salted Chinese cabbage with sodium hypochlorite solutions after the salting step is recommended. To inhibit yeast growth, appropriate chemical treatment and approval of additive uses to control microbials should be considered. These experimental results and suggestions will be used to improve the kimchi manufacturing process in factories.
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KEYWORD
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kimchi, lactic acid bacteria, Leuconostoc, yeast, production process
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