Effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures in lower salt concentration fermentation on the sauerkraut quality

Abstract

This research was aimed to study the effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures application in lower salt concentration fermentation on sauerkraut quality. Fresh cut cabbage was fermented with different starter cultures (L. plantarum, L. mesenteroides or the combination) at different lower salt concentration (0.5% or 1%) at 28oC for 5 days. The obtained sauerkrauts were subjected to evaluation of the quality i.e. total lactic acid bacteria, pH, total acidity, total phenolic content and DPPH scavenging activity analysis. The sulforaphane content analysis was performed by using LC-MS. The starter cultures increased total lactic acid bacteria, total acidity and decreased pH. L. mesenteroides resulted in the highest total phenolic content and the lowest IC50 value. Sauerkraut with the addition of L. mesenteroides contains sulforaphane higher 848.65 ng/g than that of control 776.47 ng/g. The results analysis of LC-MS also detected another compound, namely 2-phenethyl isothiocyanate, an antimicrobial compound. The sauerkraut is potential in functional food development with antiproliferative, antiinflammatory, antioxidant, and anti-cancer activities.

Changes in Bioactive Compounds of Coffee Pulp through Fermentation-Based Biotransformation Using Lactobacillus plantarum TISTR 543 and Its Antioxidant Activities

“…Regarding DPPH assay, the highest value was found after 24-h fermentation (4.57 ± 0.25 mg TE/g sample). After it reached its peak at 24-h fermentation, it gradually decreased after 72-h fermentation, and the DPPH radical scavenging ability returned to its initial value after 168 h. This result is in agreement with earlier reports [34,41,42]. In the ABTS assay, the maximum value was found after 24-h and 72-h fermentation (4.91 ± 0.08 and 4.91 ± 0.40 mg TE/g sample), respectively, while the minimum value was seen after 168-h fermentation (3.59 ± 0.08 mg TE/g sample).…”

“…The gradual rise of phenolic content from the starting phase of the fermentation to 168-h fermentation may be due to the increase in bioactive compounds, such as phenolic acids, through LABmediated fermentation [32,33]. The increase in phenolic contents was further explained by Zubaidah et al [34], in which, during fermentation, complex bonds between phenolic and other compounds were broken by enzymes, such as invertase, cellulase, and amylase, leading to the increase in total phenolic content. In this study, a slight decrease in phenolic content at 120-h fermentation may be related to the fact that the phenolics of coffee pulp extract might bind with sugar , leading to reduced solubility of phenolic compounds, or it might be degraded during fermentation [29].…”

Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp

“…2 d). A similar trend was reported by Zubaidah et al (2020) , which showed an increase of TPC on day 5 in controlled fermentation of white cabbage inoculated with Ln. mesenteroides and L. plantarum strains.…”

PEMANFAATAN Leuconostoc mesenteroides DAN Lactobacillus plantarum 1 DALAM PEMBUATAN PIKEL PROBIOTIK UMBI BENGKUANG

“…Vasiljevic dan Shah (2008) menambahkan bahwa selama fermentasi, BAL dapat menghasilkan komponen metabolit, seperti asam-asam organik yang menyebabkan penurunan nilai pH. Hasil penelitian ini tidak terlalu berbeda dengan hasil penelitian Zubaidah et al (2020) yang melakukan pembuatan sauerkraut dengan penambahan kultur, Leuconostoc mesenteroides, Lactobacillus plantarum serta Lactobacillus plantarum dan Leuconostoc mesenteroides dengan perbedaan jumlah garam sebanyak 0,5% dan 1% menghasilkan pH sebesar 3,4 hingga 2,4.…”