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Change in the Microbial Profiles of Commercial Kimchi during Fermentation
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.786-794
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.786
 Title & Authors
Change in the Microbial Profiles of Commercial Kimchi during Fermentation
Chang, Ji-Yoon; Choi, Yu-Ri; Chang, Hae-Choon;
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 Abstract
To investigate the sanitary-quality level of commercial kimchi in South Korea, the pH, acidity, and microbial-flora changes in the kimchi were determined. Samples of kimchi produced by three different manufacturers (a small grocery store, a small/medium-sized enterprise, and a large food company) were collected. Freshly made kimchi was purchased and fermented at for 10 days. The pH of the commercial kimchi on the purchased day was approximately pH 5.8, and that on the day of fermentation was 4.1. The kimchi purchased from a large company showed a more rapid decline in pH level during fermentation. The saltiness of the kimchi purchased from a medium-sized company was slightly higher than those of the other commercial kimchi samples. The saccharinity index of the kimchi produced by a small grocery store was higher than those of the other samples, and its value deviation was also higher than those of the other commercial kimchi samples. A higher total viable-cell count and a higher lactic-acid bacteria (LAB) count were detected in the kimchi from the large food company at the beginning of fermentation compared to the samples of the two other kimchi manufacturers. The highest cell numbers of gram-positive bacteria (except LAB) and coliform bacteria were detected from the small-grocery-store kimchi, but the coliform bacteria count gradually decreased during fermentation although such bacteria were still detected until the day of fermentation. In contrast, coliform bacteria were not detected in the samples from the medium-sized and large food companies. Yeast, which is detected in over-ripened kimchi, was detected in the unfermented kimchi from the small grocery store, which had a below-0.36% acidity level. The gram-positive bacteria (except LAB) that were detected in all the tested commercial kimchi samples were determined to be Bacillus spp., and the gram-negative bacteria were determined to be Escherichia coli, Enterobacter spp., Sphingomonase spp., and Strenophomonas spp. The proportions of all the aforementioned bacteria in the kimchi samples, however, were different depending on the samples that were taken. These results indicate that a more sanitary kimchi production process and a more systematic kimchi production manual should be developed to industrialize and globalize kimchi.
 Keywords
commercial kimchi;microbial community;microbial sanitation;fermentation;
 Language
Korean
 Cited by
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