Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant

Kim, Nam Hee; Jang, Seong Ho; Kim, Soon Han; Lee, Hee Jung; Kim, Young-Hoon; Ryu, Jee Hoon; Rhee, Min Suk

doi:10.1016/j.ijfoodmicro.2015.07.024

Cited by 27 publications

(17 citation statements)

References 44 publications

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“…Kim et al. () used phytic acid to reduce E. coli O157:H7 and coliforms in napa cabbage destined for kimchi producing. In the hyper salting step, adding 2% phytic acid resulted in a five log reduction of E. coli O157:H7, and coliforms were reduced to under the detection limit (1.0 log CFU/g).…”

Section: Resultsmentioning

confidence: 99%

Microbial quality of reduced‐sodium napa cabbage kimchi and its processing

Song

Chung

Kang

et al. 2019

Food Science & Nutrition

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This study evaluated the microbial safety of reduced‐sodium napa cabbage kimchi products by comparing with conventional kimchi samples. Five commercial kimchi samples were collected from different manufacturers in Korea. Total aerobic plate counts and coliforms counts between regular and reduced‐sodium kimchi were not significantly (p > 0.05) different and major foodborne pathogens, including Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and Yersinia enterocolitica were not detected in any sample. Bacillus cereus contamination among all kimchi samples was less than the regulation level (3.0 log CFU/g). However, high levels of coliforms were observed in both types of samples. To investigate microbial hazards of kimchi processing, we analyzed specific kimchi production processes and found five control points which can reduce coliform levels in kimchi samples. The results of this study could be helpful for the kimchi industry to produce safe reduced‐sodium kimchi products.

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Section: Resultsmentioning

confidence: 99%

Microbial quality of reduced‐sodium napa cabbage kimchi and its processing

Song

Chung

Kang

et al. 2019

Food Science & Nutrition

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“…Brined cabbage is generally manufactured by the following process: Kimchi cabbage is trimmed and cut into halves, soaked in brine, washed, and drained to remove water [2,3]. During the brining process of Kimchi cabbage, osmotic pressure between salt and Kimchi cabbage inhibits the growth of microorganisms and creates an environment so lactic acid bacteria (LAB) that withstand high salt concentrations can dominate the fermentation in Kimchi [4].…”

Section: Introductionmentioning

confidence: 99%

Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi

Song¹,

Moon²,

Ha³

2021

Foods

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The factors of brine time, concentration, and temperature, affect the high-quality production of brined cabbage used in Kimchi. Although changes in Kimchi cabbage quality depending on brine time and concentration have been reported, changes in brine temperature have not been explored. Here, we optimized the brine process considering specific conditions of temperature (15–25 °C), concentration (10–14%), and osmosis duration (14–18 h) affecting the characteristics such as pH, titratable acidity, soluble solid content, glucose, fructose, and lactic acid bacteria and mass transport (salt gain, water loss, and weight reduction). The optimal parameters were determined using multivariate statistical analysis using the Box–Behnken design combined with response surface methodology. For each response as qualitative characteristics, second order polynomial models were developed using multiple regression analysis. Analysis of variance was performed to check the adequacy and accuracy of the fitted models. The brine temperature and concentration affected salt gain and water loss; the optimal brining temperature, concentration, and time were 19.17 °C, 10.53%, and 15.38 h, respectively. Statistical regression analysis indicated that standardized brined cabbage can be produced efficiently using a brining tank at controllable temperature.

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“…Specifically, kimchi (traditional Korean food) derived from kimchi cabbage ( Brassica rapa subsp. pekinensis ), known as baechu in Korea, has anti-cancer, anti-diabetes, and anti-obesity effects [ 4 ]. However, in South Korea, a considerable amount of waste is generated because of the overproduction of kimchi cabbage and byproducts from the kimchi manufacturing process.…”

Section: Introductionmentioning

confidence: 99%

Effective approach to organic acid production from agricultural kimchi cabbage waste and its potential application

Kim¹,

Park²,

Choi³

et al. 2018

PLoS ONE

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The biotransformation of agricultural waste into valuable chemicals represents a promising approach in the field of biorefining. Herein, a general but highly efficient and robust process is reported for the production of organic acid from kimchi cabbage waste using lactic acid bacteria. The organic acid produced was tested for efficacy as a biological control agent. Lactobacillus sakei WiKim31 and L. curvatus WiKim38 could efficiently produce organic acids including lactic acid (12.1 and 12.7 g/L), fumaric acid (7.4 and 7.1 g/L), and acetic acid (4.5 and 4.6 g/L) from kimchi cabbage waste (3% substrate loading, w/v) by simultaneous saccharification and fermentation processes for 48 h, and the culture filtrate induced complete mortality of J2s Meloidogyne incognita at 2.5% concentration. These results suggested that lactic acid bacteria L. sakei WiKim31 and L. curvatus WiKim38 can efficiently produce organic acids, and the culture filtrate can be applied as a microbial nematicide.

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Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant

Cited by 27 publications

References 44 publications

Microbial quality of reduced‐sodium napa cabbage kimchi and its processing

Microbial quality of reduced‐sodium napa cabbage kimchi and its processing

Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi

Effective approach to organic acid production from agricultural kimchi cabbage waste and its potential application

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