earticle

영어

The effect of kimchi, traditional Korean fermented vegetables, on inactivating food-borne pathogens and thekimchi factors affecting the antimicrobial activity were investigated. More cells of Listeria monocytogenes, Staphylococcusaureus, Escherichia coli O157:H7, and Salmonella typhimurium were inactivated in the kimchi that had low pH and hightitratable acidity. Of the raw ingredients in kimchi, raw garlic showed the strongest antimicrobial activity against thepathogens. When kimchi was fermented at 0, 4, 10, or 20oC to pH 4.4, higher kimchi fermentation temperature resulted inhigher titratable acidity. The greatest inactivation of S. typhimurium occurred in kimchi fermented at 20oC, while L.monocytogenes were inactivated in kimchi fermented at 0oC in situ. This study showed that appropriately fermented kimchican inactivate various food-borne pathogens and that the fermentation temperature of the kimchi is an important factor indetermining the ability of the kimchi to inactivate specific pathogens. Lactic acid bacteria (LAB) multiplication and organicacids produced according to LAB metabolism play a role in inactivating food-borne pathogens in kimchi.