Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality
Kristek, S.(Strossmayer Univ., Osijek (Croatia). Dept. for Microbiology)E-mail:[email protected] | Beslo, D. | Pavlovic, H. | Kristek, A.
Sauerkraut fermentation was studied in 3 cycles and 4 replicates under controlled conditions (2.5% NaCl, 21 deg C) using starter cultures (control, Leuconostoc mesenteroides 700 mil. cfu/mL, Lactococcus lactis subsp. lactis 500 mil. cfu/mL, juice from the previous fermentation). Microbiological and chemical properties, lactic acid bacteria content, concentration of lactic acid, pH, and sensory properties were evaluated. Good sensory properties were obtained, which remained unchanged for 6 month, by using the starter culture L. lactis subsp. lactis, followed by fermentation conducted by natural, spontaneous sauerkraut flora (control variant). Organoleptic properties and expiration date of the final product obtained by the use of L. mesenteroides as a starter culture were better in comparison with the use of sauerkraut juice possessing the best sensory properties and obtained from the previous fermentation cycles.
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