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Monitoring of microbial changes in salted cabbage (Jeolimbaechu) during recycled brining operation

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Abstract

To investigate possible recycling of a brine solution for the production of salted cabbage (jeolimbaechu), bacterial cell counts in the brine solution and salted cabbages were measured after repeated salting processes. After a salting process with a 13% brine solution for 15 hr at 10°C, the salt concentration in brine and salted cabbage decreased to 9.0–9.9 and 1.5–3.2% (depending on parts), respectively. After 5 repetitions, the total microbial count in the brine solution and salted cabbage gradually increased to 8.9 and 8.7 log CFU/g, respectively. Polymerase chain reaction-denaturing gradient gel electrophoresis (PCRDGGE) showed that the marine bacteria, Pseudoalteromonas sp. and Halomonas sp. appeared from the 3rd batch; their intensities increased steadily and dominated the recycled brine solution. Meanwhile, Lactobacillus sakei found in the cabbage during the first salting process decreased with successive repetitions. These results show a high risk of marine microbial contamination in salted cabbage when the brine solution is re-used. Therefore, to re-use brine solution, application of proper inhibitory methods to prevent microbial cell growth in the brine solution is required.

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Authors and Affiliations

  1. Department of Food Science and Technology, Chungbuk National University, Research Center for Bioresource and Health, Cheongju, Chungbuk, 361-763, Korea

    Jee Yun Jung, Eunyoung Seo, Keum Il Jang, Tae-Jip Kim & Nam Soo Han

  2. Chungcheongbuk-do Agricultural Research and Extension Services, Ochang, Chungbuk, 363-883, Korea

    Hyang Sik Yoon

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  1. Jee Yun Jung
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  2. Eunyoung Seo
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  3. Keum Il Jang
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  4. Tae-Jip Kim
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  5. Hyang Sik Yoon
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  6. Nam Soo Han
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Correspondence to Nam Soo Han.

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Jung, J.Y., Seo, E., Jang, K.I. et al. Monitoring of microbial changes in salted cabbage (Jeolimbaechu) during recycled brining operation. Food Sci Biotechnol 20, 223–227 (2011). https://doi.org/10.1007/s10068-011-0030-9

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  • DOI: https://doi.org/10.1007/s10068-011-0030-9

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