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In Korea, cabbage Kimchi is potentially regarded as a high-risk food with respect to enteric norovirus (NoV). This study investigated the effect of high hydrostatic pressure (HPP) treatment (100–500 MPa for 5 min at room temperature) on the inactivation of murine norovirus-1 (MNV-1, initial inoculum of 5–6 log10 PFU/ml) as a human NoV surrogate in the Kimchi. The effects of HHP treatment on the microbiological,...
To investigate whether lactic acid bacteria (LAB) play a role in reducing the concentrations of N-nitrosodimethylamine (NDMA) and its precursors during kimchi production, experimental kimchi prepared with added Lactobacillus sakei, Lactobacillus curvatus, and Lactobacillus brevis was periodically monitored for 20 days to analyze the concentrations of NDMA, nitrite, dimethylamine (DMA), nitrate, and...
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