کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6394535 | 1330470 | 2011 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Survival of Escherichia coli O157:H7 and Listeria monocytogenes during kimchi fermentation supplemented with raw pork meat
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Kimchi, a traditional Korean food, is fermented by lactic acid producing bacteria. Among the many types of kimchi, soongchimchae is a typical type of kimchi that combines fermented vegetables and meat. We aimed to investigate the survival of Escherichia coli O157:H7 and Listeria monocytogenes during the fermentation of kimchi supplemented with pork meat. Regardless of whether it was assessed in cabbage kimchi or radish kimchi, in which pH levels differ, the population of E. coli O157:H7 gradually decreased during the fermentation at 4 °C and was no longer detected in cabbage samples after 14 post-fermentation days (PFDs). The pH of cabbage kimchi and radish kimchi were 5.8 and 6.0, respectively, at 0 PFDs, changing to 3.9 and 4.1 at 15 PFDs. Although the population of L. monocytogenes gradually decreased, L. monocytogenes did not survive in cabbage kimchi or radish kimchi after 15 PFDs. Compared with radish kimchi, the pH of cabbage kimchi dropped rapidly during the early fermentation period and reached a pH of 3.9 at 15 PFDs. We observed that pH changes during fermentation were associated with a reduction in foodborne bacterial pathogens. Antimicrobial factors and inhibitory mechanisms against foodborne bacteria need to be investigated in the different types of kimchi.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 22, Issue 8, August 2011, Pages 1253-1260
Journal: Food Control - Volume 22, Issue 8, August 2011, Pages 1253-1260
نویسندگان
Ga-Young Cho, Min Hwa Lee, Changsun Choi,