Influence des proportions de Leuconostoc mesenteroides dans l'inoculum sur la fermentation d'un mélange de légumes à base de carottes

Abstract

Influence of Leuconostoc mesenteroides proportions in the inoculum on the fermentation of carot-based mixed vegetables.A vegetable mix composed of carrots, cabbage, onions and salt brine was inoculated at 3 × 10 6 CFU/mL with starters composed of Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus acidilactici. The ratio of strains in the inoculum was modified and the effect on the subsequent fermentation was studied. Ratios varied from an equal proportion of all three cultures (R1 starter), to starters having proportionnally 5 (R5 starter) or 10 (R10 starter) times more Leuconostoc content. Fermented vegetables inoculated with the R10 had a final pH slightly higher (0.04 pH unit on the average) than those inoculated with the R1 culture. There were higher levels of acetic acid and a lower content in lactic acid in the R10-inoculated fermented vegetables. Between days 8 and 30 of storage at 4°C, mortality rates of the lactic bacteria were higher in products inoculated with the R1 culture.

Effect of lactic acid fermentation of onions (Allium cepa) on the composition of flavonol glucosides

“…The population in the starter treatment was just under 10 8 CFU mL −1 of brine (Table 1) after 3 days. Similar values were obtained for fermented vegetable juices with the same strain (Savard et al. , 2000).…”

“…Acidification rates have been reported to be affected by the type of strain (Desai & Sheth, 1997; Gardner et al. , 2001) and its inoculation level (Savard et al. , 2000).…”

“…This could be because of the contaminating flora of the control having lower acidifying activities than the lactobacilli in the ‘starter’ sample, or to a loss in the viability of the lactobacilli in the ‘starter’ treatment between 48 and 72 h of incubation. Previous studies have shown a loss in the viability of lactobacilli upon extended fermentation (Savard et al. , 2000; Gardner et al.…”

“…1), while with cabbage, beet or carrots, it was typically 2.0 units (Gardner et al, 2001); however, fermentations with the latter vegetables were performed using the L. plantarum strain at a similar inoculation level in combination with a Leuconostoc mesentroides strain, so the slower acidification rate in the fermentations of the red onions may have been either because of the presence of a different substrate or the absence of the Leuconostoc strain. Acidification rates have been reported to be affected by the type of strain (Desai & Sheth, 1997;Gardner et al, 2001) and its inoculation level (Savard et al, 2000).…”

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.…”