LAB appeared to similar tendency with TVC in control and in HT. no growth of TVC and LAB was observed in HT-IR and N2-HT-IR treatments during storage of 30 days. the results appeared that combined treatment of irradiation of 20 kGy with heating at 60 fo r 30 min could thoroughly inactively TCV and LAB in fermented kimchi and it could control the aging process of kimchi