Predictive modeling of bacterial growth in ready-to-use salted napa cabbage (Brassica pekinensis) at different storage temperatures

H. W. Kim, Kwang Won Lee, S. H. Kim, Min-Suk Rhee

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The objectives of the current study were to investigate the fate of microbial indicators [aerobic plate counts (APC), total coliforms (TC), and lactic acid bacteria (LAB)] in commercial salted napa cabbages during storage conditions at different temperatures (5, 22, and 30 °C, for up to 72 h) and to develop a predictive growth model using the modified Gompertz equation to determine shelf life. Microbial population sizes (initial log CFU g−1: APC, 5.1; TC, 3.0; LAB, 3.7) remained stable at 5 °C, but rapidly increased by 2–4 log CFU g−1 within 12 h at 22 and 30 °C; furthermore, the pH of salted napa cabbages decreased significantly (P < 0.05: initial pH 6.3; final pH 4.1–4.4) due to LAB fermentation. The pH showed a negative correlation with all bacterial groups and did not prevent the growth of TC during storage. According to the modified Gompertz model (R2 ≧ 0.97), the highest μmax was observed for LAB at 30 °C [0.61 log CFU h−1], while the lowest was noted for TC at 5 °C [0.04 log CFU h−1]. Shelf-life was determined using APC (7.7 log CFU g−1) and LAB (6.0 log CFU g−1) limits; the microbiological acceptability period of salted napa cabbage was predicted to be 12.6 and 9.3 h at 22 and 30 °C, respectively. Thus, consumers should use the product within 12 h of storage at room temperature (more quickly in the summer (9 h)), or store it in a refrigerator. The presented research proposes a shelf-life modeling of commercial salted napa cabbages, which may be used as a scientific basis for product quality control and issuing appropriate guidance for consumer use at home.

Original languageEnglish
Pages (from-to)129-136
Number of pages8
JournalFood Microbiology
Volume70
DOIs
Publication statusPublished - 2018 Apr 1

Fingerprint

Brassica rapa subsp. pekinensis
Brassica
cabbage
storage temperature
lactic acid bacteria
microbial growth
Lactic Acid
Bacteria
Temperature
plate count
Growth
shelf life
refrigerators
Population Density
storage conditions
Quality Control
growth models
product quality
Fermentation
quality control

Keywords

  • Bacterial growth
  • Predictive modeling
  • Salted napa cabbage
  • Shelf life
  • Storage temperature

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Cite this

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title = "Predictive modeling of bacterial growth in ready-to-use salted napa cabbage (Brassica pekinensis) at different storage temperatures",
abstract = "The objectives of the current study were to investigate the fate of microbial indicators [aerobic plate counts (APC), total coliforms (TC), and lactic acid bacteria (LAB)] in commercial salted napa cabbages during storage conditions at different temperatures (5, 22, and 30 °C, for up to 72 h) and to develop a predictive growth model using the modified Gompertz equation to determine shelf life. Microbial population sizes (initial log CFU g−1: APC, 5.1; TC, 3.0; LAB, 3.7) remained stable at 5 °C, but rapidly increased by 2–4 log CFU g−1 within 12 h at 22 and 30 °C; furthermore, the pH of salted napa cabbages decreased significantly (P < 0.05: initial pH 6.3; final pH 4.1–4.4) due to LAB fermentation. The pH showed a negative correlation with all bacterial groups and did not prevent the growth of TC during storage. According to the modified Gompertz model (R2 ≧ 0.97), the highest μmax was observed for LAB at 30 °C [0.61 log CFU h−1], while the lowest was noted for TC at 5 °C [0.04 log CFU h−1]. Shelf-life was determined using APC (7.7 log CFU g−1) and LAB (6.0 log CFU g−1) limits; the microbiological acceptability period of salted napa cabbage was predicted to be 12.6 and 9.3 h at 22 and 30 °C, respectively. Thus, consumers should use the product within 12 h of storage at room temperature (more quickly in the summer (9 h)), or store it in a refrigerator. The presented research proposes a shelf-life modeling of commercial salted napa cabbages, which may be used as a scientific basis for product quality control and issuing appropriate guidance for consumer use at home.",
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AU - Rhee, Min-Suk

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N2 - The objectives of the current study were to investigate the fate of microbial indicators [aerobic plate counts (APC), total coliforms (TC), and lactic acid bacteria (LAB)] in commercial salted napa cabbages during storage conditions at different temperatures (5, 22, and 30 °C, for up to 72 h) and to develop a predictive growth model using the modified Gompertz equation to determine shelf life. Microbial population sizes (initial log CFU g−1: APC, 5.1; TC, 3.0; LAB, 3.7) remained stable at 5 °C, but rapidly increased by 2–4 log CFU g−1 within 12 h at 22 and 30 °C; furthermore, the pH of salted napa cabbages decreased significantly (P < 0.05: initial pH 6.3; final pH 4.1–4.4) due to LAB fermentation. The pH showed a negative correlation with all bacterial groups and did not prevent the growth of TC during storage. According to the modified Gompertz model (R2 ≧ 0.97), the highest μmax was observed for LAB at 30 °C [0.61 log CFU h−1], while the lowest was noted for TC at 5 °C [0.04 log CFU h−1]. Shelf-life was determined using APC (7.7 log CFU g−1) and LAB (6.0 log CFU g−1) limits; the microbiological acceptability period of salted napa cabbage was predicted to be 12.6 and 9.3 h at 22 and 30 °C, respectively. Thus, consumers should use the product within 12 h of storage at room temperature (more quickly in the summer (9 h)), or store it in a refrigerator. The presented research proposes a shelf-life modeling of commercial salted napa cabbages, which may be used as a scientific basis for product quality control and issuing appropriate guidance for consumer use at home.

AB - The objectives of the current study were to investigate the fate of microbial indicators [aerobic plate counts (APC), total coliforms (TC), and lactic acid bacteria (LAB)] in commercial salted napa cabbages during storage conditions at different temperatures (5, 22, and 30 °C, for up to 72 h) and to develop a predictive growth model using the modified Gompertz equation to determine shelf life. Microbial population sizes (initial log CFU g−1: APC, 5.1; TC, 3.0; LAB, 3.7) remained stable at 5 °C, but rapidly increased by 2–4 log CFU g−1 within 12 h at 22 and 30 °C; furthermore, the pH of salted napa cabbages decreased significantly (P < 0.05: initial pH 6.3; final pH 4.1–4.4) due to LAB fermentation. The pH showed a negative correlation with all bacterial groups and did not prevent the growth of TC during storage. According to the modified Gompertz model (R2 ≧ 0.97), the highest μmax was observed for LAB at 30 °C [0.61 log CFU h−1], while the lowest was noted for TC at 5 °C [0.04 log CFU h−1]. Shelf-life was determined using APC (7.7 log CFU g−1) and LAB (6.0 log CFU g−1) limits; the microbiological acceptability period of salted napa cabbage was predicted to be 12.6 and 9.3 h at 22 and 30 °C, respectively. Thus, consumers should use the product within 12 h of storage at room temperature (more quickly in the summer (9 h)), or store it in a refrigerator. The presented research proposes a shelf-life modeling of commercial salted napa cabbages, which may be used as a scientific basis for product quality control and issuing appropriate guidance for consumer use at home.

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