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Effects of salt concentration on Chinese sauerkraut fermentation
- Source :
- LWT - Food Science and Technology. 69:169-174
- Publication Year :
- 2016
- Publisher :
- Elsevier BV, 2016.
-
Abstract
- The aim of the study was to determine the effects of salt concentration on traditional sauerkraut fermented spontaneously. Lactic acid bacteria (LAB), fungi and Escherichia coli (E. coli) in the brine were analyzed in the three kinds of sauerkraut. The contents of sugars (sucrose, glucose, fructose) and organic acids (lactic acid, acetic acid) in the brine and inside the cabbage were monitored by high-performance liquid chromatography (HPLC). In addition, the pH value was monitored in the brine. Results demonstrated that sucrose and glucose were consumed and fructose was accumulated gradually during fermentation. The whole fermentation process was dominated by LAB and a considerable accumulation of lactic acid was observed both in cabbage and brine at the end of fermentation. Salt concentration had a significant effect on sauerkraut fermentation at early stage. The LAB population and metabolic rate was reduced and the yield of lactic acid decreased with the increase of salt concentration. Suitable salt concentration can effectively inhibit the reproduction of fungi and E. coli. In comparison, high salt concentration delayed the maturation of sauerkraut and inhibited the metabolism of LAB.
- Subjects :
- education.field_of_study
Sucrose
food.dish
Population
food and beverages
Fructose
04 agricultural and veterinary sciences
040401 food science
Lactic acid
chemistry.chemical_compound
0404 agricultural biotechnology
food
chemistry
Brining
Sauerkraut
Fermentation
Food science
education
Lactic acid fermentation
Food Science
Subjects
Details
- ISSN :
- 00236438
- Volume :
- 69
- Database :
- OpenAIRE
- Journal :
- LWT - Food Science and Technology
- Accession number :
- edsair.doi...........bf25c93a2b49702cfe9ecc2f1460e51e
- Full Text :
- https://doi.org/10.1016/j.lwt.2015.12.057