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Changes in microflora during salting Chinese cabbage were studied, with special attention given to the effects of salt concentration, time and temperature of the process. Total mesophilic aerobic bacteria (TMAB), bacterial endospores (B. endospores), lactic acid bacteria (LAB), Enterobacteriaceae and fungi were used as control parameters. LAB accounted for 0.1-1% of total bacteria. Best process conditions for highest undesirable microbial inhibition were: salt 8% (w/v), temperature 15°C, and salting time 8 h. High levels (Ͼ10 5 cfu/g) of TMAB and Enterobacteriaceae were found in the whole salting time, and 90% of TMAB was identified as Gram negative. The levels of fungi, LAB and B. endospores after 12 h of the salting process were lower than 10 4 , 10 3 and 10 2 cfu/g, respectively.

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Cited by 9 publications

References 6 publications

Ethnic Fermented Foods and Alcoholic Beverages of Japan

Ethnic Fermented Foods and Alcoholic Beverages of Japan

Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles in nozawana pickle fermentation

Note. Microbial Changes During the Salting Process of Traditional Pickled Chinese Cabbage

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