Optimisation of method of fermentation of cabbage juice
Kohajdova, Z.(Slovenska Technicka Univ., Bratislava (Slovak Republic). Katedra Potravinarskej Technologie)E-mail:[email protected] | Karovicova, J.(Slovenska Technicka Univ., Bratislava (Slovak Republic). Katedra Potravinarskej Technologie)
Cabbage juices were inoculated with various microorganisms (Lactobacillus plantarum 92H, Lactobacillus plantarum CCM 7039, a mixed starter culture consisting of Lactobacillus plantarum 92H and Saccharomyces cerevisiae C11-3) and fermented spontaneously in a thermostat at 22 deg C for 168 hours. During fermentation, the analytical and sensory parameters were followed. The most suitable bacterial strain for the fermentation of cabbage juices was Lactobacillus plantarum CCM 7039 (highest production of lactic acid, highest intensity of harmonic taste and acceptance of odour and taste). Cabbage juices fermented either with the mixed starter culture or spontaneously contained, at the end of fermentation, cadaverine (between 48.02 and 78.68 mg/cubic dm) and putrescine (between 82.40 and 202.95 mg/cubic dm). Histamine and tyramine concentrations were below the limit of quantification in all juices analysed. Optimal sensory characteristics were reached during the 72nd hour of fermentation of cabbage juice inoculated with Lactobacillus plantarum CCM 7039, and during the 96th hour of fermentation of the other juices.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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