Microbial changes during the salting process of traditional pickled Chinese cabbage.

摘要

Microbial changes during the salting of Chinese cabbage were studied, with particular reference to the effects of salt concn., time and temp. of the process. Total mesophilic aerobic bacteria (TMAB), bacterial 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), temp. 15 degrees C and salting time 8h. High levels (>105 cfu/g) of TMAB and Enterobacteriaceae were found throughout the entire salting time, and 90% of TMAB were identified as Gram negative. Levels of fungi, LAB and endospores after 12h of the salting process were <104, 103 and 102 cfu/g, respectively.