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首页> 外文期刊>Korean Journal of Food Science and Technology >Microbial Analysis of Baechu-kimchi during Automatic Production Process
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Microbial Analysis of Baechu-kimchi during Automatic Production Process

机译：自动生产过程中泡菜泡菜的微生物分析

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摘要

The objective of this study was to analyze the microbial populations in the raw ingredients of kimchi and their changes during an automated commercial manufacturing process. High population numbers of total aerobic bacteria, lactic acid bacteria, Leuconostoc sp., and yeast were detected in garlic, ginger, red pepper powder and this result revealed that these ingredients were the major source of microbials in kimchi. Additionally, during the salting process of Chinese cabbage, rapid microbial growth was observed and the consecutive washing process was determined to be ineffective, lowering the microbial count by only one log reduction. Yeast was also detected in various ingredients. These results strongly suggest that, in order to lower the microbialpopulation numbers in kimchi, the side-ingredients and salting process should be subjected to the appropriate sanitization or sterilization processes at the HACCP level. Beside, treatment of salted Chinese cabbage with sodium hypochlorite solutions after the salting step is recommended. To inhibit yeast growth, appropriate chemical treatment and approval of additive uses to control microbials should be considered. These experimental results and suggestions will be used to improve the kimchi manufacturing process in factories.
机译：这项研究的目的是分析泡菜原料中的微生物种群及其在自动化商业生产过程中的变化。在大蒜，生姜，红辣椒粉中检测到大量的总需氧细菌，乳酸菌，Leuconostoc sp。和酵母菌，该结果表明这些成分是泡菜中微生物的主要来源。此外，在大白菜腌制过程中，观察到微生物快速生长，并且连续的洗涤过程被认为是无效的，微生物数量仅减少了一个对数。还检测到各种成分的酵母。这些结果强烈表明，为了降低泡菜中的微生物种群数量，应在HACCP级别对辅料和盐腌过程进行适当的消毒或灭菌过程。此外，建议在腌制步骤后用次氯酸钠溶液处理腌制的白菜。为了抑制酵母菌的生长，应考虑适当的化学处理并批准使用添加剂来控制微生物。这些实验结果和建议将用于改进工厂的泡菜制造工艺。

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