2017 ; Vol.27-11: 2019~2027
|Author||Hee-Min Lee, Ji-Hyun Lee, Sung Hyun Kim, So-Ra Yoon, Jae Yong Lee, Ji-Hyoung Ha|
|Place of duty||Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea|
|Title||Correlation between Changes in Microbial/Physicochemical Properties and Persistence of Human Norovirus during Cabbage Kimchi Fermentation|
J. Microbiol. Biotechnol.2017 ;
|Abstract||Recently, cabbage kimchi has occasionally been associated with the foodborne diseases of
enteric viruses such as human norovirus (HuNoV). This study aimed to evaluate the
correlation between microbial/physicochemical properties and persistence of HuNoV in
experimentally contaminated cabbage kimchi fermented and stored at 4°C or 10°C for 28 days.
Changes in organic acid content, lactic acid bacteria (LAB), acidity, pH, and salinity were
analyzed. The recovery of structurally intact HuNoV was examined for up to 28 days postinoculation,
using a NoV GII.4 monoclonal antibody-conjugated immuno-magnetic separation
method combined with quantitative real-time reverse transcription polymerase chain reaction.
On day 0, LAB loads were 4.70 log10 colony forming units/g and HuNoV GII.4 titers were 2.57
log10 genomic copies/μl, at both temperatures. After 28 days, intact HuNoV titers decreased to
1.58 (4°C) and 1.04 (10°C) log10 genomic copies/μl, whereas the LAB density increased. This
correlated with a gradual increase in lactic acid and acetic acid at both temperatures. Our
findings support a statistical correlation between changes in physicochemical properties and
the recovery of structurally intact HuNoV GII.4. Moreover, we determined that the production
of organic acid and low pH could affect HuNoV GII.4 titers in cabbage kimchi during
fermentation. However, HuNoV GII.4 was not completely eliminated by microbial/
physicochemical factors during fermentation, although HuNoV GII.4 was reduced. Based on
this, we speculate that the persistence of HuNoV GII.4 may be affected by the continually
changing conditions during kimchi fermentation.|
|Key_word||Cabbage kimchi, detection, fermentation, human norovirus, lactic acid bacteria, organic acid|
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