Note. Microbial Changes During the Salting Process of Traditional Pickled Chinese Cabbage-Reference-Cited by-同舟云学术

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

Published:2007-02 Issue:1 Volume:13 Page:11-16
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Ji Feng-Di¹,Ji Bao-Ping²,Li Bo,Han Bei-Zhong¹

Affiliation:

1. College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 294, No. 17 Qinghua East Road, Beijing 100083, P.R. China

2. College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 294, No. 17 Qinghua East Road, Beijing 100083, P.R. China;

Abstract

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 8h. High levels (>105 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 12h of the salting process were lower than 104, 103 and 102 cfu/g, respectively.

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013207075952

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