Changes in indigenous microflora during fermentation of white cabbage, cultivar Futoški
2012
Šarić, Ljubiša (Institute of Food Technology, Novi Sad (Serbia)) | Cvetkovć, Biljana (Institute of Food Technology, Novi Sad (Serbia)) | Lević, Ljubinko (Faculty of Technology, Novi Sad (Serbia)) | Šarić, Bojana (Institute of Food Technology, Novi Sad (Serbia)) | Gubić, Jasmina (Institute of Food Technology, Novi Sad (Serbia)) | Plavšić, Dragana (Institute of Food Technology, Novi Sad (Serbia)) | MIlovanovica, Ivan (Institute of Food Technology, Novi Sad (Serbia))
White cabbage as a vegetable rich in minerals, vitamin C, dietary fibers, folates and phytochemicals (Rodriguez et al., 2006) is widely consumed either raw or processed in many regions around the world. Fermented cabbage known as sauerkraut is traditional fermented food in Germany and Austria, but it is also frequently consumed in the United States, Canada, and Russia (Kusznierewicz et al., 2008). Fermentation as the method of vegetable preservation which maintains and improves nutritional and sensory properties has been known since ancient times. The preservation is the result of the ability of indigenous lactic acid bacteria (LAB) to ferment sugars to lactic acid, in the presence of salt, causing an acidification and hence, a stabilization of the end product. (Grosu-Tudor & Zamfir, 2011). The lactic acid as the major product of fermentation, along with other minor fermentation products, gives sauerkraut its characteristic flavor and texture (Lindquist, 1999). Futog cabbage, from the Futog region is protected by geographic origin labeling on the world market, as one of the Serbian brands. Owing to the influence of the specific climate conditions and traditional approaches which are applied during growing and souring, Futog cabbage has specific sensorial properties which make this cabbage, either fresh of sour, unique in comparison to other related lines (Mastilovic & Novakovic, 2008). The aim of this study was to investigate the changes in the microbial flora during the spontaneous fermentation of Futog cabbage at different temperatures and salt concentrations. The pH of sauerkraut during the fermentation process was also monitored.
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