eISSN 1738-8872
pISSN 1017-7825
pISSN 1017-7825
Table. 1.
Table. 1.
Reduction of total aerobic bacteria, lactic acid bacteria, yeast and mold, and total coliform counts before and after non-thermal treatment for microbial inactivation using slightly acidic electrolyzed water treatment of kimchi raw materials.
| Treatment | Sample | Treatment | Total aerobic count | Lactic acid bacteria | Yeasts & mold | Total coliforms |
|---|---|---|---|---|---|---|
| SAEW |
Kimchi cabbage | Before disinfecting | 5.52 ± 0.52 | ND |
3.94 ± 0.48 | 2.95 ± 0.42 |
| After disinfecting | 2.45 ± 0.17 | ND | 1.43 ± 1.03 | ND | ||
| Reduction value | 3.07 | - | 2.51 | 2.96 | ||
| Brined cabbage | Before disinfecting | 4.01 ± 0.34 | 3.80 ± 1.06 | 1.63 ± 0.21 | 2.93 ± 0.16 | |
| After disinfecting | 3.66 ± 0.30 | 1.54 ± 0.76 | 1.39 ± 0.12 | 1.66 ± 0.04 | ||
| Reduction value | 0.34 | 2.26 | 0.25 | 1.27 | ||
| Radish | Before disinfecting | 5.03 ± 0.23 | 2.35 ± 0.33 | 2.09 ± 0.30 | 1.84 ± 0.98 | |
| After disinfecting | 2.24 ± 0.35 | 1.44 ± 0.62 | ND | ND | ||
| Reduction value | 2.79 | 0.91 | 0.79 | 1.84 | ||
| Garlic | Before disinfecting | 6.65 ± 0.11 | 7.15 ± 0.19 | ND | ND | |
| After disinfecting | 6.03 ± 0.08 | 6.58 ± 0.29 | ND | ND | ||
| Reduction value | 0.57 | 0.57 | - | - | ||
| Ginger | Before disinfecting | 7.66 ± 0.17 | 4.42 ± 0.14 | 6.64 ± 0.25 | 4.29 ± 0.10 | |
| After disinfecting | 7.44 ± 0.19 | 3.47 ± 0.21 | 5.77 ± 0.23 | 3.34 ± 0.05 | ||
| Reduction value | 0.22 | 0.95 | 0.87 | 0.95 |
aNot detectable. (the minimum detection level is 20 CFU/g), bSlightly acidic electrolyzed water
J. Microbiol. Biotechnol. 2024;34:622~633 https://doi.org/10.4014/jmb.2310.10010
© J. Microbiol. Biotechnol.