Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality

摘要

Saue rkraut fer mentation cour se was ob ser ved in 3 cycles and 4 r eplicate s under contr olled conditions (2.5% NaCl, 21°C) using starte r cultures (contr ol; L euconostoc meseneroides – 700 mil. cfu/ml; Lactococcu s lactis ssp. lactis – 500 mil. cfu/ ml; prece ding fermentation juice). Each of the above mentioned cycles lasted for 28 days. Microbiolo gical and chemical char acte ristics of the sauerkr aut during the 28-day fermentation per iod wer e inve stigated. Lactic acid bacter ia content, the conce ntration o f lactic acid, and pH of the medium were monitore d daily. The completion o f each cy cle fe rmentation was followed by the determination o f the final pr oduct organoleptic pr ope rties which we re observed for 6 months with the aim to define the expiration date. The be st results relative to saue rkraut quality wer e obtained by using starter culture L. lactis ssp. lactis , followed by fer mentation conducte d by natur al, spontaneo us sauer kraut flor a (contr ol variant). Organo le ptic pr operties and expiration date of the final pr oduct obtaine d b y the use o f lactic acid bacte rium L. mese nteroides as a starte r culture wer e be tte r compared to the use of sauer kraut juice obtained from the pr eceding fermentation cycles and possessing the best organole ptic proper ties