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Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi.

Abstract：

:Kimchi is one of the primary sources of high sodium content in the Korean diet. Low-sodium kimchi is commercially manufactured to minimize the health effects of high salt. We investigated the influence of lactic acid bacteria (LAB) as starter culture in combination with 1% or 2.5% salt on the survival of pathogenic Escherichia coli and physicochemical properties of kimchi during fermentation at 10 °C and 25 °C. Among ten strains of LAB isolated from kimchi, Leuconostoc mesenteroides (KCTC 13374) and Lactobacillus plantarum (KCTC 33133) exhibited antimicrobial activities against pathogenic E. coli (EPEC, ETEC, and E. coli O157:H7) and strong tolerance to low pH (2 and 3) and 0.3% bile salts. Thus, L. mesenteroides and L. plantarum were used as starter cultures for kimchi that contained 1% and 2.5% salt. All pathogenic E. coli strains survived in kimchi regardless of starter cultures or salt concentration for over 15 days at 10 °C, but they died off within 4 days at 25 °C. Survival of pathogenic E. coli was better in naturally fermented kimchi (titratable acidity:0.65%) than kimchi fermented with starter cultures (titratable acidity:1.0%). At 10 °C, the average delta value of E. coli O157:H7 (16.15 d) was smaller than those of EPEC (20.76 d) and ETEC (20.20 d) in naturally fermented kimchi. Overall, survival ability of E. coli O157:H7 was lower than EPEC and ETEC, although differences were not significant. Reduced salt concentration from 2.5% to 1% in kimchi did not affect the growth of LAB and the fermentation period. Pathogenic E. coli died at a faster rate in kimchi fermented with starter cultures and 1% salt than in naturally fermented kimchi with 2.5% salt.

journal_name

Food Microbiol

journal_title

Food microbiology

authors

Choi SJ,Yang SY,Yoon KS

doi

10.1016/j.fm.2021.103868

keywords:

["Fermentation","Kimchi","Lactobacillus plantarum","Leuconostoc mesenteroides","Low salt","Pathogenic Escherichia coli"]

subject

Has Abstract

pub_date

2021-12-01 00:00:00

pages

103868

eissn

0740-0020

issn

1095-9998

pii

S0740-0020(21)00133-7

journal_volume

100

pub_type

杂志文章

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Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi.