The isolation of enteric bacteria in the fermentation process of Kimchi and its radicidation by gamma irradiation were investigated.
Viable cell numbers of enteric bacteria were 104 CFU g1 at the initiation of the Kimchi fermentation process, gradually
reducing during the fermentation period, and not detected after 10 days. The enteric bacteria in the early fermentation period of
Kimchi were eliminated by 2–3 kGy of gamma irradiation, but Lactobacillus spp. survived and fermentation was maintained. The
D10 values of total enteric group and Latobacillus spp. were about 0.32 and 0.87 kGy, respectively. The three typical enteric bacteria
were identified presumptively, as Enterobacter agglomerans, Salmonella typhimurium and Alcaligenes xylosoxydans, and the D10
values were 0.38, 0.54 and 0.47 kGy, respectively.
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