Table 3
Changes in microorganisms of salted Kimchi cabbage during storage
| Microorganisms (log CFU/g) | Treatment | Storage period (week) |
| 0 | 1 | 2 | 3 | 4 |
| Aerobic plate count | SKC-01) | 5.36±0.002)Ac3) | 6.66±0.05Bb | 7.59±0.12Aa | | |
| SKC-0.5 | 5.36±0.00Ae | 6.91±0.06Ad | 7.30±0.00Bc | 7.48±0.04b | 8.85±0.02a |
| SKC-1.0 | 5.36±0.00Ae | 6.29±0.08Cd | 7.03±0.06Cc | 7.18±0.02b | 8.21±0.01a |
| Lactic acid bacteria | SKC-0 | 4.18±0.01Ac | 5.39±0.12Bb | 6.40±0.08Ca | | |
| SKC-0.5 | 4.18±0.01Ae | 6.25±0.0.2Ad | 7.22±0.11Ac | 7.47±0.05b | 8.82±0.04a |
| SKC-1.0 | 4.18±0.01Ae | 5.41±0.00Bd | 6.72±0.00Bc | 7.22±0.00b | 8.16±0.00a |
| Yeast and molds | SKC-0 | ND4) | 3.44±0.09a | 2.76±0.11Bb | | |
| SKC-0.5 | ND | ND | 1.80±0.14Ab | 1.54±0.09c | 2.96±0.01a |
| SKC-1.0 | ND | 2.15±0.15b | 2.12±0.12Bb | ND | 2.93±0.03a |
| Coliform group | SKC-0 | 5.03±0.01Ac | 6.02±0.03Ab | 6.73±0.02Aa | | |
| SKC-0.5 | 5.03±0.01Ac | 5.50±0.28Ab | 6.16±0.06Ba | 5.78±0.01b | 4.76±0.11c |
| SKC-1.0 | 5.03±0.01Ad | 5.99±0.12Ab | 6.67±0.01Aa | 5.64±0.07c | 5.20±0.17d |
SKC-0, Salted Kimchi cabbage packed without brine; SKC-0.5 and SKC-1.0, Salted Kimchi cabbage packed with brine (0.5 and 1.0 times the weight of salted Kimchi cabbage, respectively).
All values are mean±SD.
Any means in the same row (A-C) or column (a-e) followed by different letters are significantly (p<0.05) different by Duncan's multiple range test.
ND, Not detected.