Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage

Abstract

Pickled cabbage is a traditional and typical fermented food, which occurs as a result of fermentation of bacteria that exist in the medium naturally. In this study, the effects of Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum on the pickled cabbage fermentation were investigated. The physicochemical (total acidity, salt and pH) and microbiological (lactic acid bacteria, total mesophilic aerobic bacteria and yeast-mould) changes that occurred during the fermentation were observed. In addition, the amounts of biogenic amine (BA) and metabolites were determined with HPLC. It was found that the amount of acidity (%) was lower in Lactobacillus samples. Important microbiological changes were observed in the L. plantarum 46 and L. pentosus samples. The total BA amount was found to be the lowest for the sample L. plantarum 61. It was also seen that the BA was less than any poisonous rate affecting the human health. On day 60 of fermentation, the amount of metabolite was maximum in the L. plantarum 61and L. paraplantarum samples. As a result, the total amount of BA was observed to be lowest in the L. plantarum 61 sample inoculated with L. plantarum 61 culture and in the metabolites synthesized highly. It is suggested that the use of such Lactobacillus for the natural pickle process will allows for the production of a tastier and more reliable product, contributing to the food industry.

Isolation, identification, and fermentation characteristics of endogenous lactic acid bacteria derived from edible mushrooms

“…The acid-producing capacity of LAB is an important index to evaluate its fermentation characteristics. Strong acidproducing capacity reduces fermentation time and cost in the actual industrial production (Alan & Yildiz, 2022). Pa and Pp had the same change trend of pH as compared with Lb and Lf.…”

“…LAB not only maintain the balance of intestinal flora (Dempsey & Corr, 2022), but also enhance human immunity (Rastogi & Singh, 2022), hypoglycemic (Archer et al, 2021), hypolipidemic (Wiciński et al, 2020), anti-oxidation (Bryukhanov et al, 2022), and so on. In recent years, LAB have been widely used in the production and processing of fermented foods because of their universally recognized safety, excellent acid-producing properties, and probiotic effects (Alan & Yildiz, 2022), such as the use of LAB fermentation technology to make fruit and vegetable products, thus giving them better taste and nutritional value (Choi et al, 2019;Gumus & Demirci, 2022). In addition, LAB are used in the food industry as a natural antibacterial agent to play a role in antiseptic and fresh preservation (Kousha et al, 2022).…”