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Shredded cabbage was packaged in four types of non-perforated and perforated OPP films with initial 10% CO 2 . In the perforated OPP film with a O 2  permeability of 25,000 mL/m 2  per day/atm, CO 2  remained at about 10%, O 2  decreased to 13%, and the shreds showed the best organoleptic quality after 4 days of storage at 10 °C. The bacteria isolated from the shredded cabbage in the perforated MA package were predominantly Gram-negative rod-forms including Enterobacteriaceae and phytopathogenic bacteria, while only lactic acid bacteria ( Leuconostoc citreum ) was isolated as Gram-positive bacteria. For biological control of the pathogens, two lactic acid bacteria strains ( Leuconostoc mesenteroides  subsp.  mesenteroides  and  Pediococcus acidilactici ) were selected from bacteriocinogenic 6 strains, based on the growth in culture broth under 5% to 20% CO 2  atmospheres. Shredded cabbage was inoculated with these two bacteriocin-producing strains, packaged in 10% CO 2  perforated MA packaging, and stored at 10 °C. The growth of coliforms and psychotrophic aerobic bacteria was reduced due to antagonistic effect of lactic acid bacteria and the quality of shreds was not affected detrimentally by the strains. These results indicate that the combination of added bacteriocin-producing lactic acid bacteria and 10% CO 2  perforated MAP was useful in biopreservation of shredded cabbage.

Antagonistic Effect of Lactic Acid Bacteria on Microflora of Shredded Cabbage in High CO2 Modified Atmosphere Packaging