Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities
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The purpose of this study was to compare change in microbial contents between sausages with five mixed Kimchi starter culture (T1) and commercial lactic acid bacterial (LAB) (T2) during fermentation, and to screen manufacturing facilities for microbial condition. For T1 and T2, pH levels decreased at 7 days and increased at 14 days. For color, the lightness of T1 decreased at 7 days (36.50 ± 6.04) and slightly increased at 14 days (38.40 ± 4.35). In addition, T1 and T2 were observed decrement of redness and increment of yellowness during ripening. Mold, yeast, and LAB were detected, whereas pathogenic bacteria were not detected in both sausages (T1 and T2) and screening manufacturing facilities. Taken together, five mixed Kimchi starter culture fermented sausage was similar to commercial LAB-fermented sausage, and this study could be used to information as basic data biological hazard for HACCP system in fermented sausage.
KeywordsMicroorganisms Kimchi Fermented sausage Hygiene of manufacturing facility
This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through High Value-added Food Technology Development Program and was funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (116034-03-1-HD020). This research was supported by the Chung-Ang University.
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Conflict of interest
All authors declare that they have no conflict of interest.
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