The effect of kimchi on the microbiological stability of fermented sausage

The effects of kimchi and freeze-dried kimchi-powder added to raw meat mixtures on the microbiological quality of fermented sausage were studied. The results clearly demonstrated that the lactic acid bacteria (LAB) integrated via the addition of kimchi as well as kimchi-powder were well adapted to the new habitat of fermenting sausage, reaching maximum numbers of 8.65-8.80 log₁₀ cfu/g after 1-2 days of fermentation. In all kimchi and kimchi-powder sausages, the growth of Enterobacteriaceae was completely inhibited throughout the processing period (<2 log₁₀ cfu/g). The sausage batches containing more than 10% kimchi and 2% kimchi-powder showed no growth of S. aureus, whereas the control and another kimchi sausage batch reflected the growth of S. aureus (3.68-4.72 log₁₀ cfu/g). As a result, the addition of kimchi (≥10%) and kimchi-powder to the sausage mixture prior to fermentation produced the microbiological stability required for fermented sausages.