Sauerkraut

Pedebson, Carl S.

doi:10.1016/s0065-2628(08)60139-1

Cited by 22 publications

(4 citation statements)

References 80 publications

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“…La fermentation lactique des végétaux comme le chou, spontanée lorsque les conditions de salage et de température sont adéquates (FLEMING et al, 1985), se caractérise par l'évolution des populations des différentes espèces bactériennes (PEDERSON, 1960 ;STAMER et al, 1971). Parmi les bactéries lactiques (BL) qui s'y retrouvent, Leuconostoc mesenteroides initie la fermentation (FLEMING, 1988 ;HARRIS, 1998) alors que Lactobacillus plantarum la termine généralement (FLEMING et al, 1988).…”

Section: -Introductionunclassified

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

Savard¹,

Champagne²,

Beaulieu³

2000

Sci. Aliments

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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.

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Section: -Introductionunclassified

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

Savard¹,

Champagne²,

Beaulieu³

2000

Sci. Aliments

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“…The identification of acetic and lactic acids and ethyl alcohol as the major end products of fermentation has been well-established (Pederson, 1960). At times, abnormal fermentations occur, producing sauerkraut with various types of off-odors.…”

Section: Introductionmentioning

confidence: 99%

“…The primary reaction occurring during the fermentation of cabbage to sauerkraut by the lactic acid bacteria is the conversion of carbohydrates to acids and alcohol. The identification of acetic and lactic acids and ethyl alcohol as the major end products of fermentation has been well-established (Pederson, 1960). At times, abnormal fermentations occur, producing sauerkraut with various types of off-odors.…”

Section: Introductionmentioning

confidence: 99%

Volatile Flavor of Sauerkraut.^a,^b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor

Vorbeck

Mattick

Lee

et al. 1961

Journal of Food Science

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SUMMARY A method is presented for gas chromatographic identification of the chain length and structure of methyl esters of lower‐molecular‐weight fatty acids. The chemical identity of the “cheese‐like” off‐odor of sauerkraut was established. Abnormally high concentrations of n‐propionic, n‐butyric, and n‐caproic acids were found in samples of kraut that had been graded low because of this off‐odor defect. A very poor sample that had been discarded, contained isobu‐tyric and isovaleric acids in addition to n‐propionic, n‐butyric, n‐valeric, and n‐caproic acids. In this sample, n‐butyric acid was found in the largest concentration—103 ppm.

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“…There is considerable precedent for this kind of work in other areas of food research. For example, Pederson (1960) has made an extensive study of the end products of fermentation of cabbage to sauerkraut by the lactic acid bacteria.…”

mentioning

confidence: 99%

Identification of Volatile Constituents from Pure‐Culture Fermentations of Brined Cucumbers

Aurand¹,

Singleton²,

Bell³

et al. 1965

Journal of Food Science

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SUMMARY A high‐vacuum distillation method, with liquid‐nitrogen trapping, was used to separate the volatile components present in pure‐culture fermentations of cucumbers. The pure cultures used were Lactobacillus plantarum, L. brevis, Pediococcus cerevisiae, and Leuconostoc mesenteroides. The vapors were subjected to gas‐liquid chromatography and the components identified by comparison of retention times with those of known compounds. Differences in the vapor chromatograms were obtained both between the different species of lactic acid bacteria and with strains of the same species. Comparison of the chromatograms with the organoleptic evaluation of the different pickle samples indicated that the flavor of pickles is due to a blend of volatile components rather than the presence or absence of a single component. Formaldehyde, acetaldehyde, acetone, ethyl alcohol, propionaldehyde, and butyraldehyde were isolated and identified.

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Sauerkraut

Cited by 22 publications

References 80 publications

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

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

Volatile Flavor of Sauerkraut.^a,^b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor

Identification of Volatile Constituents from Pure‐Culture Fermentations of Brined Cucumbers

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Sauerkraut

Cited by 22 publications

References 80 publications

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

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

Volatile Flavor of Sauerkraut.a,b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor

Identification of Volatile Constituents from Pure‐Culture Fermentations of Brined Cucumbers

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Product

Resources

About

Volatile Flavor of Sauerkraut.^a,^b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor