Optimisation of method of fermentation of cabbage juice

摘要

Cabbage juices were inoculated with var ious microo rganisms (Lactobacillu s plantaru m 92H, Lactobacillus plantarum CCM 7039, a mixed starter culture co nsisting of Lactob acillus plantaru m 92H and Saccharomyces cerevis iae C11-3) and ferme nted spontaneously in a ther mostat at 22°C for 168 ho ur s. During fermentation, the analy tical and sensor y par amete rs were followed. We found that the most suitable b acte ria for the fermentation of cabb ag e juices was Lactobacillus plantaru m CCM 7039 (highest pr oduction of lactic acid, sufficient de cr easing of pH value , highest intensity of harmonic taste and acceptance of odour and taste). C abb age j uice s fer mente d eithe r with the mixed starte r culture or spontaneously containe d, at the end of fer mentation, cadaverine (48.02–78.68 mg/ dm3) and pu-tr escine (82.40–202.95 mg/dm3). The contents of histamine and tyr amine were under the limit of quantification in all juices. Optimal sensor y characteristics wer e reache d during 72ndhour of ferme ntation of cabb age j uice inoculated with Lactobacillus plantar um C CM 7039, and during 96th hour of fer mentation for the o the r j uice s