Isolation of enteric pathogens in the fermentation process of Kimchi (Korean fermented vegetables) and its radicidation by gamma irradiation

Abstract

Abstract The isolation of enteric bacteria in the fermentation process of Kimchi and its radicidation by gamma irradiation were investigated. Viable cell numbers of enteric bacteria were 104 CFU g−1 at the initiation of the Kimchi fermentation process, gradually reducing during the fermentation period, and not detected after 10 days. The enteric bacteria in the early fermentation period of Kimchi were eliminated by 2–3 kGy of gamma irradiation, but Lactobacillus spp. survived and fermentation was maintained. The D10 values of total enteric group and Latobacillus spp. were about 0.32 and 0.87 kGy, respectively. The three typical enteric bacteria were identified presumptively, as Enterobacter agglomerans, Salmonella typhimurium and Alcaligenes xylosoxydans, and the D10 values were 0.38, 0.54 and 0.47 kGy, respectively.