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KMID : 1007520110200010223
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Food Science and Biotechnology
2011 Volume.20 No. 1 p.223 ~ p.227
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Monitoring of Microbial Changes in Salted Cabbage (Jeolimbaechu) During Recycled Brining Operation
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Jung Jee-Yun
Seo Eun-Young
Jang Keum-Il
Kim Tae-Jip
Yoon Hyang-Sik
Han Nam-Soo
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Abstract
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To investigate possible recycling of a brine solution for the production of salted cabbage (jeolimbaechu), bacterial cell counts in the brine solution and salted cabbages were measured after repeated salting processes. After a salting process with a 13% brine solution for 15 hr at 10oC, the salt concentration in brine and salted cabbage decreased to 9.0-9.9 and 1.5-3.2% (depending on parts), respectively. After 5 repetitions, the total microbial count in the brine solution and salted cabbage gradually increased to 8.9 and 8.7 log CFU/g, respectively. Polymerase chain reaction-denaturing gradient gel electrophoresis (PCRDGGE) showed that the marine bacteria, Pseudoalteromonas sp. and Halomonas sp. appeared from the 3rd batch; their intensities increased steadily and dominated the recycled brine solution. Meanwhile, Lactobacillus sakei found in the cabbage during the first salting process decreased with successive repetitions. These results show a high risk of marine microbial contamination in salted cabbage when the brine solution is re-used. Therefore, to re-use brine solution, application of proper inhibitory methods to prevent microbial cell growth in the brine solution is required.
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KEYWORD
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salted cabbage, brine, NaOCl, Pseudoalteromonas, Halomonas
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