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Effects of salt concentration on Chinese sauerkraut fermentation

Authors :
Fan Liang
Junbo Li
Guan Qianqian
Tao Xiong
Mingyong Xie
Yanping Wang
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.

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