The effects of high pressure treatment on the microflora and storage of kim
chi were investigated. In a bacterial suspension, numbers of Lactobacillus
plantarum were reduced by 6 logs by 500 MPa, at 25 degrees C for 10 min. Ki
mchi juice did not alter the rate of inactivation of lactic acid bacteria b
y high pressure treatment. There was no change in the texture of kimchi sub
jected to a pressure of 400 MPa, but an increase in cutting force was obser
ved at 600 MPa. When kimchi was pressurized at 400 MPa for IO min at 25 deg
rees C and subsequently stored at 20 degrees C for 4 weeks, the total numbe
r of viable cells stayed at 10(3) CFU mL(-1). High pressure treatment above
400 MPa prevented excessive acidification that typically occurs during the
extended storage of kimchi. The inflation of pouches as a result of accumu
lated carbon dioxide was also prevented by high pressure treatment. Althoug
h colour changes were accelerated by high pressure treatment, this study de
monstrates that high pressure treatment can be used to control overripening
during the distribution and storage of kimchi products.