Assessment of Bacterial Contamination and Coliform Presence in 7-Months Stored Malaysian-Made Kimchi

Abstract

Kimchi, a traditional Korean fermented food, is valued for its probiotics, nutritional benefits, and long shelf life, mainly due to lactic acid bacteria (LAB) that inhibit spoilage. Consumed widely across Asia, kimchi has been adapted in various countries, leading to regional versions that maintain core fermentation principles while incorporating local ingredients. Malaysian-made kimchi incorporates indigenous fruits and vegetables such as petai (Parkia spesiosa), winged bean (Psophocarpus tetragonolobus), bilimbi (Averrhoa bilimbi) and guava (Psidium guajava). Despite showing no visible signs spoilage after long-term of storage, limited information exists on its microbiological safety in Malaysian-made kimchi kept refrigerated for seven months. This study aims to assess bacterial growth, total bacterial count (TBC), and the existence of coliform in Malaysian-made kimchi stored for seven months.