Fluctuation of Escherichia coli on the storage of Kimchi treated with Leuconostoc mesenteroides IFO 12060 and Nisin

저장김치의 Leuconostoc mesenteroides IFO 12060 및 Nisin첨가에 의한 Escherichia coli의 소장

In order to study the addition effect of Leuconostoc mesenteroides and nisin on Escherichia coli and lactic acid bacteria during fermentation and storage of Kimchi, Kimchi was stored at 4$^{\circ}C$ for 7 days and then in-creased the temperature to $25^{\circ}C$. Lactic acid content on Kimchi fermentation at 4$^{\circ}C$ was maintained initial content which was increased upto 0.9% and lactic bacteria was also increased after switching to $25^{\circ}C$. E. coli, on the other hand, was a little decreased from the initial level, but a significant decrease was found for the those Kimchi of Leuconostoc muenteroides added and nisin treated group when the fermentation temperature was switched to $25^{\circ}C$.

수출용김치의 유통형태를 모델화하여 김치를 4$^{\circ}C$에서 7일간 저장한 후 $25^{\circ}C$로 저장온도를 변화시켜 주며 E. coli와 젖산균에 대한 Leuconostoc mesenteroides와 nisin의 첨가효과를 검토한 결과, 김치가 발효숙성 되어감에 따라 4$^{\circ}C$에서는 E. coli가 쉽게 사멸하지 않았으나 $25^{\circ}C$에서는 E. coli가 현저히 감소하다가 과숙김치에서는 다시 나타나며 후기 E. coli 재출현은 Leu. mesenteroides나 nisin의 첨가에 의해서 효과적으로 억제할 수 있음을 제시하여 주었다.