Monitoring of microbial changes in salted cabbage ( Jeolimbaechu ) during recycled brining operation

To investigate possible recycling of a brine solution for the production of salted cabbage ( jeolimbaechu ), bacterial cell counts in the brine solution and salted cabbages were measured after repeated salting processes. After a salting process with a 13% brine solution for 15 hr at 10°C, the salt concentration in brine and salted cabbage decreased to 9.0–9.9 and 1.5–3.2% (depending on parts), respectively. After 5 repetitions, the total microbial count in the brine solution and salted cabbage gradually increased to 8.9 and 8.7 log CFU/g, respectively. Polymerase chain reaction-denaturing gradient gel electrophoresis (PCRDGGE) showed that the marine bacteria, Pseudoalteromonas sp. and Halomonas sp. appeared from the 3 rd batch; their intensities increased steadily and dominated the recycled brine solution. Meanwhile, Lactobacillus sakei found in the cabbage during the first salting process decreased with successive repetitions. These results show a high risk of marine microbial contamination in salted cabbage when the brine solution is re-used. Therefore, to re-use brine solution, application of proper inhibitory methods to prevent microbial cell growth in the brine solution is required.