Using of polysaccharide preparations for manufacture of lactic acid fermented cabbage juices
Lukacova, D.(Slovak University of Technology, Bratislava (Slovak Republic). Faculty of Chemical and Food Technology | Karovicova, J.Slovak University of Technology, Bratislava (Slovak Republic). Faculty of Chemical and Food Technology | Kohajdova. Z.Slovak University of Technology, Bratislava (Slovak Republic). Faculty of Chemical and Food Technology)
The purpose of this work was to study the fermentation of cabbage juices with addition of various commercial polysaccharide preparations isolated from chicory root. The cabbage juices were inoculated by Lactobacillus plantarum CCM 7039 and fermented during 168 h at 21 deg C. On the basis of analytical and sensory results we suggested addition of polysaccharide preparations containing more than 99.5% (high performance inulin) of inulin into the cabbage juices. We recommend to stop the fermentation process of this juice in the 72nd h of fermentation because in this hour the juice had the highest intensity of selected sensory parameters and it proved adequately low pH value (3.65) in order to warrant the preservative effects.
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