Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations

Abstract

Sauerkraut fermentations rely upon selection of naturally occurring lactic acid bacteria by addition of 2.0% to 2.25% granulated sodium chloride (NaCl) to shredded cabbage. Excess brine generated is a waste product with high levels of organic material (BOD) and nonbiodegradable NaCl. The objective was to determine whether addition of Leuconostoc mesenteroides starter culture to reduced-salt cabbage fermentations would yield sauerkraut with reproducible and acceptable chemical composition and sensory qualities. Shredded cabbage was salted with 0.5%, 1.0%, or 2.0% NaCl (wt/wt) at 2 starter culture levels, none or L. mesenteroides strain LA 81, ATCC 8293 (10(6) CFU/g). Fermentation products were quantified by high-performance liquid chromatography, and pH was measured during the initial stages of fermentation and after 10 mo storage at 18 degrees C. A trained descriptive sensory panel used category scales to rate the flavor and texture of selected sauerkrauts. A modified Kramer shear test was used to measure firmness. Cabbage fermented with L. mesenteroides consistently resulted in sauerkraut with firm texture and reduced off-flavors across all salt levels (P < 0.05). Conversely, sauerkraut quality was highly variable, with softening and off-flavors occurring as salt concentrations were decreased in natural fermentations (P < 0.05). Fermentations were rapid, with a more uniform decline in pH when starter culture was added. L. mesenteroides addition to cabbage fermentations ensured that texture and flavor quality were retained, while allowing 50% NaCl reduction. Application of this technology to commercial sauerkraut production could improve the uniformity of fermentations and substantially reduce generation of nonbiodegradable chloride waste.

The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables

“…The protocol used in the study was modified from Johanningsmeier, Mcfeeters, Fleming, and Thompson (2007). According to the protocol, the test speed employed was 1.3 mm/s for the test distance of 25 mm, and hardness (N) was recorded electronically.…”

The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas

“…The mixed cultures containing L. mesenteroides and L. plantarum gave sauerkraut and sauerkraut juice the most desirable sensory characteristics (Wiander and Ryhanen 2005). No significant off-flavor was observed on salted cabbage inoculated with L. mesenteroides at the end of the fermentation, sauerkraut which had been inoculated with this strain was more uniformly fermented in comparisios to the one produced bys spontaneous fermentations (Johanningsmeier et al 2007).…”

“…These results indicated the potential ability of the mixed culture of lactic acid bacteria to improve the quality of the pickle fermented spontaneously. (Tolonen et al 2002;Wiander and Ryhanen 2005;Johanningsmeier et al 2007;Rai et al 2006;Hu et al 2007). Brine Solution Preparation.…”

Preliminary studies on using LAB strains isolated from spontaneous sauerkraut fermentation in combination with mineral salt, herbs and spices in sauerkraut and sauerkraut juice fermentations

“…The selection criteria for lactic acid bacteria used in vegetable and vegetable juice fermentations has been summarised in 1993 by Buckenhüskes (Buckenhüskes 1993, Daeschel et al 1987, Lücke et al 1990, Buckenhüskes 1992. Daeschel and Fleming (1984) have also discussed the selection of lactic acid bacteria to be used in vegetable fermentations and the use of starters has further been studied in several works (Frank 1973, Flem-ing et al 1985, Buckenhüskes et al 1986, Delclos 1992, Harris et al 1992, Breidt et al 1993, Breidt et al 1995, Halasz et al 1999, Savard et al 2000, Gardner et al 2001, Tolonen et al 2002, Wiander and Ryhänen 2005, Johanningsmeier et al 2007, Wiander and Ryhänen 2007, Wiander and Ryhänen 2008, Martinez-Villaluenga et al 2009, Penas et al 2010. Commercial starters are available on the market, but they are not widely used in sauerkraut and sauerkraut juice fermentations.…”