Earticle

초록

영어

Commercially packed kimchi products from 6 different manufacturers, which are exported overseas as well as sold domestically, were analyzed to determine their microorganism distributions and presence of pathogenic bacteria. All samples showed decreasing pH levels (from 5.7-6.2 to 3.9-4.3) and increasing titratable acidities (from 0.3-0.4 to 0.8-1.2%) during 15 days of storage at 4℃. Total bacterial counts ranged from 2.1x105-1.9x106 CFU/mL in the initial kimchi samples, and then increased to1.1x108-1.8x109 CFU/mL . The coliform numbers decreased from approximately 2.5x102-1.7x104 CFU/mL to zero. Major foodborne pathogens such as Salmonella spp., Staphylococcus aureus, Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus, Yersinia enterocolitica, and Shigella spp. were not detected in any of the samples. However, 2 out of the 6 samples carried E. coli, emphasizing the need for improved hygiene practice. Interestingly, Hafnia alvei, belonging to the Enterobacteriaceae family, was isolated in all of the samples. Further study is needed on this newly reported bacterium in kimchi.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Kwon, Eun-A [ Department of Food Science and Technology, Yeungnam University ]
• Kim, Myung-Hee [ Department of Food Science and Technology, Yeungnam University ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664