Development of Kinetic Models and Their Applications to Describe the Resistance of Listeria monocytogenes in Napa Cabbage Kimchi to Fermentation Conditions

This study evaluated the survival of Listeria monocytogenes in kimchi using predictive models. Kimchi inoculated with L. monocytogenes was stored at 4, 15, and 25℃, and the cells were enumerated on PALCAM agar. The Baranyi model was fitted to L. monocytogenes counts to calculate lag phase duration,...

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Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020-01, Vol.26 (1), p.53-58
Main Authors: Soomin LEE, Heeyoung LEE, Yukyung CHOI, Sejeong KIM, Jeeyeon LEE, Jimyeong HA, Hyemin OH, Yujin KIM, Yewon LEE, Hyun Jung KIM, Yohan YOON
Format: Article
Language:Japanese
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Summary:This study evaluated the survival of Listeria monocytogenes in kimchi using predictive models. Kimchi inoculated with L. monocytogenes was stored at 4, 15, and 25℃, and the cells were enumerated on PALCAM agar. The Baranyi model was fitted to L. monocytogenes counts to calculate lag phase duration, maximum specific growth rate (μmax; Log CFU/g/h) and death rate (DR; Log CFU/g/h). A polynomial equation was fitted to the kinetic parameters, followed by development of a dynamic model. While L. monocytogenes showed sparse growth at 4℃, obvious growth was observed at 0.041 (15℃) and 0.185 (25℃) μmax. After 96 (4℃), 60 (15℃), and 24 (25℃) h, L. monocytogenes cells started to decrease at DRs of 0.023, 0.039, and 0.144, respectively, with an RMSE of 0.370, indicating appropriate performance of the models. These results indicate that L. monocytogenes can survive in kimchi, even when it is fermented sufficiently.
ISSN:1344-6606