The influence of starter culture selection on sauerkraut fermentation

Halász, Anna; Baráth, Ágnes; Holzapfel, Wilhelm H.

doi:10.1007/s002170050443

Cited by 52 publications

(34 citation statements)

References 8 publications

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“…Some strains of LAB, which are frequently involved in cabbage fermentation, such as Lactobacillus spp., Lactobacillus curvatus, Leuconostoc mesenteroides and Pediococcus damnosus, have proved to have important amino acid decarboxylase activity (Halász, Bárath, & Holzapfel, 1999;Moreno-Arribas, Polo, Jorganes, & Muñoz, 2003;ten Brink et al, 1990;Voigt & Eintenmiller, 1977). Furthermore, Halász et al (1994) and Halász et al (1999), observed that the applied starter cultures may affect the production of biogenic amines during fermentation. Hence, the biogenic amine formation observed in sauerkrauts obtained in the present work may be mainly attributed to the metabolic activity of L. plantarum and L. mesenteroides used as starter cultures.…”

Section: Discussionmentioning

confidence: 96%

Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

et al. 2010

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Section: Discussionmentioning

confidence: 96%

Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

et al. 2010

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“…KIRSCHBAUM et al (1997KIRSCHBAUM et al ( , 1999 found extremely high amounts of putrescine in bottled and pasteurised sauerkraut juices from Germany (up to 229 or 694 mg/dm For the preparation of sauerkraut with lowered biogenic amines content the initial fermentation should run at a temperature of 15-20°C and bacterial activity can be suppressed by pasteurisation as soon as total acidity reaches the value 9-10 g (as lactic acid) per kg or at the pH value 4.0-3.8 (KALAČ et al 1999). Some researchers found out that an increase in histamine concentration went parallelly with pH values below 3.8-3.6 and therefore suggested to stop the fermentation process by pasteurisation when pH decreased below 4 (HALÁSZ et al 1999) because in this stage the activity of the yeasts Pediococcus cerevisiae started that can produce histamine at a concentration of about 200 mg/kg (KOLESÁROVÁ 1995). KALAČ et al (2000b) reported that sauerkrauts inoculated by Lactobacillus plantarum or a mixed culture of Lactobacillus plantarum, Lacto-bacillus casei, Enterococcus faecium and Pediococcus spp.…”

Section: Occurrence Of Biogenic Amines In Lactic Acid Fermented Vegetmentioning

confidence: 99%

Lactic acid fermented vegetable juices

Karovičová¹,

Kohajdová²

2003

Hortic. Sci.

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Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes the manufacture of lactic acid fermented vegetable juices and beneficial effects of the lactic acid bacteria (mainly antimicrobial and anticancer effects). A separate part of research is devoted to nutrition aspects of lactic acid fermentation and to the occurrence of biogenic amines in lactic acid fermented vegetables and vegetable juices. mainly from cabbage, red beet, carrot, celery and tomato (KAROVIČOVÁ et al. 2002).Lactic acid fermented vegetable juices can be produced by two procedures: the vegetable is fermented in a usual way and then it is processed by pressing the juice (manufacture from sauerkraut) or the vegetable is processed to mash or raw juice at first and it is consecutively fermented. There are 3 types of fermentation of vegetable juices: spontaneous fermentation by natural microflora, fermentation by starter cultures that are added into raw materials and fermentation of heat-treated materials by starter cultures (HAMMES 1990).At the manufacture of lactic acid fermented vegetable juices, the pressed juice can be pasteurised at first and consecutively it is inoculated by a culture of selected lactic acid bacteria (KOPEC 2000) at a concentration from 5 × 10 6 to 1 × 10 7 cfu/ml (ŠULC 1984). For fermentation of juices, of the highest importance are commercially supplied strains such as Lactobacillus plantarum, Lb. bavaricus, Lb. xylosus, Lb. bifidus, Lb. brevis (ŠULC 1984). The desirable properties of fermented vegetable juices can be achieved by choosing Lactobacillus strains suitable for the lactic acid fermentation of individual raw materials. The criteria used for finding out suitability of a strain are as follows: the rate and total production of acids, change in pH, loss of nutritionally important substances, decrease in nitrate concentration and production of biogenic amines (KAROVIČOVÁ et al. , 1999, ability of substrate to accept a starter culture, type of metabolism and ability of culture to create desirable sensory properties of fermented products (HOLZAPFEL 2002). Bacteriocinproducing starter cultures were suggested as a mean to obtain more controlled and reproducible vegetable fermentations (AUKRUST et al. 1994;AUSCO et al. 1998).Enzyme mash treatment is a well-known modern process to gain more juice from vegetable (DEMIR et al. 2001). The enzyme decomposition is applied before the lactic acid fermentation of products to achieve a concentration of compounds that commonly remain in the pomace. It refers especially to some mineral compounds, including calcium, phosphorus and magnesium (KOPEC 2000).Fermentation takes place at the temperature of about 20-30°C (ADAMS, NICOLAIDES 1997). For an optimal course of lactic acid fermentation, the content of sugars in raw materials must be ...

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“…Using these methods, histamine can be determined by o-phthaladehyde and tyramine by β-naphthol (Ascar & Treptow, 1986). At suitable conditions amino acid analyzer can be used not only for the determination of BAs as well their representative precursor amino acids (Halasz et al, 1999). Recently due to the commercial availability of enzymes like MAO and putrescine oxidase, several research groups tried to couple the enzymatic reactions with electrochemical sensors in order to obtain simple and reproducible biosensors.…”

Section: Analytical Methods For the Detection Of Biogenic Amines In Foodmentioning

confidence: 99%