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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
  1. Adapted from Lee, 2001[7]