title: Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance.
abstract: Various salt concentrations (1.0%, 1.3%, 1.6%, 1.9%, and 2.1% labeled as sample A, B, C, D, and E, respectively) were investigated for microbial diversity, identification of Lactic Acid Bacteria (LAB) in salted kimchi cabbage, prepared under laboratory conditions. These samples were stored at 4°C for 5 weeks in proper aluminum-metalized pouch packaging with calcium hydroxide gas absorber. A culture-independent method known as polymerase chain reaction - denaturing gradient gel electrophoresis was carried out to identify LAB distributions among various salt concentration samples that had identified 2 Weissella (W. confusa and W. soli), 1 Lactobacillus (Lb. sakei), and 3 Leuconostoc (Lc. mesenteroides, Lc. lactis, and Lc. gelidum) in the overall kimchi samples. The pH, titratable acidity, viable cell counts, and coliform counts were not affected by salt variations. In order to assess sensory acceptance, the conducted sensory evaluation using a 9-point hedonic scale had revealed that samples with 1.3% salt concentration (lower than the manufacturer's regular salt concentration) was more preferred, indicating that the use of 1.3% salt concentration was acceptable in normal kimchi fermentation for its quality and safety. Despite similarities in pH, titratable acidity, viable cell counts, coliform counts, and LAB distributions among the various salt concentrations of kimchi samples, the sample with 1.3% salt concentration was shown to be the most preferred, indicating that this salt concentration was suitable in kimchi production in order to reduce salt intake through kimchi consumptions.
authors.affiliation: Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea.
authors.forename: Lenny S F
authors.initials: LS
authors.lastname: Ahmadsah
authors.affiliation: Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea.
authors.forename: Sung-Gi
authors.initials: SG
authors.lastname: Min
authors.affiliation: Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea.
authors.forename: Seon-Kyeong
authors.initials: SK
authors.lastname: Han
authors.affiliation: Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea.
authors.forename: Yeun
authors.initials: Y
authors.lastname: Hong
authors.affiliation: Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea.
authors.forename: Hae-Yeong
authors.initials: HY
authors.lastname: Kim
mesh_terms: D058448:Biota; D058645:Denaturing Gradient Gel Electrophoresis; D005285:Fermentation; D005516:Food Microbiology; D056546:Lactobacillales / Q000145:classification* / Q000235:genetics* / Q000254:growth & development; D016133:Polymerase Chain Reaction; D012492:Salts / Q000378:metabolism*; D013649:Taste; D013696:Temperature
chemical_list: D012492:Salts
keywords: PCR-DGGE; kimchi; lactic acid bacteria; low salt; sensory evaluation