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Food Science and Technology International
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Notes

Note. Microbial Changes During the Salting Process of Traditional Pickled Chinese Cabbage

Feng-Di Ji

College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 294, No. 17 Qinghua East Road, Beijing 100083, P.R. China

Bao-Ping Ji

College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 294, No. 17 Qinghua East Road, Beijing 100083, P.R. China; jbp{at}cau.edu.cn

Bo Li

Bei-Zhong Han

College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 294, No. 17 Qinghua East Road, Beijing 100083, P.R. China

Changes in microflora during salting Chinese cabbage were studied, with special attention given to the effects of salt concentration, time and temperature of the process. Total mesophilic aerobic bacteria (TMAB), bacterial endospores (B. endospores), lactic acid bacteria (LAB), Enterobacteriaceae and fungi were used as control parameters. LAB accounted for 0.1-1% of total bacteria. Best process conditions for highest undesirable microbial inhibition were: salt 8% (w/v), temperature 15°C, and salting time 8h. High levels (>105 cfu/g) of TMAB and Enterobacteriaceae were found in the whole salting time, and 90% of TMAB was identified as Gram negative. The levels of fungi, LAB and B. endospores after 12h of the salting process were lower than 104, 103 and 102 cfu/g, respectively.

Key Words: salting • cabbage • microbial inhibition

Food Science and Technology International, Vol. 13, No. 1, 11-16 (2007)
DOI: 10.1177/1082013207075952
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