Table 3 Changes in concentrations of intestinal pathogens in kimchi during fermentation at 20°C ((CFU/mL)).
From: Importance of lactic acid bacteria in Asian fermented foods
Fermentation(days) | 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
|---|---|---|---|---|---|---|---|---|
pH | 5.44 | 5.12 | 4.11 | 3.86 | 3.76 | 3.70 | 3.66 | 3.63 |
Cl. perfringens | 4.3×104 | 2.7×102 | - | - | - | - | - | - |
Staph. aureus | 2.9×104 | 4.5×104 | 2.8×103 | 5.0×10 | - | - | - | - |
S. typhimurium | 3.6×104 | 2.2×104 | 5.8×103 | 1.1×102 | - | - | - | - |
L. monocytogenes | 6.3×104 | 3.7×104 | 4.5×103 | 2.6×102 | 4.0×10 | - | - | - |
V. parahaemolyticus | 2.3×104 | 2.1×104 | 7.3×103 | 5.5×102 | 9.0×10 | - | - | - |
E. coli | 5.2×104 | 3.3×104 | 2.9×103 | 3.3×102 | 3.0×10 | - | - | - |
Lactic acid bacteria | 2.0×105 | 7.3×106 | 2.8×108 | 5.7×108 | 6.1×108 | 5.6×108 | 5.8×108 | 6.0×108 |
Total bacteria | 4.4×104 | 3.6×107 | 9.3×108 | 1.2×109 | 1.5×109 | 1.4×109 | 1.6×109 | 1.4×109 |