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Growth of Salmonella in napa cabbage kimchi during fermentation

Authors
Choi, YukyungLee, SoominLee, HeeyoungKim, Hyun JungKim, SejeongHa, JimyeongLee, JeeyeonOh, HyeminYoon, Yohan
Issue Date
Jul-2021
Publisher
Korean Society of Food Preservation
Keywords
Dynamic model; Fermentation; Kimchi; Predictive model; Salmonella
Citation
Korean Journal of Food Preservation, v.28, no.4, pp 532 - 539
Pages
8
Journal Title
Korean Journal of Food Preservation
Volume
28
Number
4
Start Page
532
End Page
539
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/146507
DOI
10.11002/KJFP.2021.28.4.532
ISSN
1738-7248
2287-7428
Abstract
This study evaluated the growth of Salmonella in napa cabbage kimchi during fermentation. The Baranyi model was fitted to the Salmonella growth data to calculate lag phase duration (LPD), maximum specific growth rate (μmax), initiation time of decrease (ITD), shoulder period (SP), and death rate (DR). The effects of temperature on kinetic parameters were analyzed using a polynomial model. In the growth phase, LPD (180.00-4.81 h) decreased and μmax (0.000-0.592 log CFU/g/h) increased (p<0.05). However, ITD (180-17 h) decreased (p<0.05) as the temperature increased. In the death phase, SP (14.95-1.04 h) decreased and DR (-0.018-0.306 log CFU/g/h) increased (p<0.05) as the temperature increased. Secondary models on the kinetic parameters were proposed to describe the effect of temperature, with R2=0.606-0.956, and the performance [root mean square error (RMSE) values: 0.350 (growth phase) and 0.428 (death phase)] was appropriate. The dynamic model demonstrated that Salmonella growth in napa cabbage kimchi increased during the initiation of fermentation and subsequently decreased at varying temperatures. Therefore, napa cabbage kimchi should be sufficiently fermented to decrease the risk of Salmonella infection. Copyright © The Korean Society of Food Preservation.
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