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

Abstract

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 8 h. High levels (Ͼ10 5 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 12 h of the salting process were lower than 10 4 , 10 3 and 10 2 cfu/g, respectively.

Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE

“…plantarum as the dominant LAB in late‐stage fermentation . Thus the distribution of culturable LAB from the salted Chinese cabbage samples in the current study (Table ) was very similar to that reported for both the inclusive kimchi product and the other cabbage‐based fermentation product, sauerkraut …”

“…mesenteroides , which was detected by both identification methods in most of the salted Chinese cabbage samples in this study, is the most frequently detected LAB in fermenting kimchi . In addition, this species had been isolated from traditional Chinese pickled cabbage in another study using both culture‐dependent and ‐independent identification methods . Weissella sp., which have been reported as the dominant LAB in kimchi ingredients as well as in the inclusive kimchi product, have been detected at low levels by the culture‐dependent method in this study.…”

“…In addition, the Lc. mesenteroides had been previously isolated from a salt‐pickled Chinese cabbage sample that was collected from a batch used as an ingredient for preparing traditional Chinese pickled cabbage . The previous study of sauerkraut identified Leuconostoc sp., including Lc.…”

Impact of Fermentation on Phenolic Compounds in Leaves of Pak Choi ( Brassica campestris L. ssp.chinensisvar.communis) and Chinese Leaf Mustard ( Brassica juncea Coss)

“…The decrease of the pH from 7 to 4 during the fermentation process can possibly be attributed to the formation of lactic acid. During the fermentation of Chinese cabbage, the occurrence of and changes in bacterial endospores, lactic acid bacteria, enterobacteriaceae, and fungi were reported . Maifreni et al reported the spontaneous fermentation of turnips (Brassica rapa), a process caused by naturally occurring microorganisms: 225 different lactic acid bacteria strains and 63 yeasts were isolated.…”

“…The fermentation process is similar to the one used in traditional sauerkraut production from white cabbages, but without starter culture. Several bacteria, particularly lactic acid bacteria, are responsible for the fermentation process resulting in the formation of lactic acid and acetic acid, which causes a decrease in pH – .…”