Growth of Salmonella in napa cabbage kimchi during fermentation

초록

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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