Traditionally produced sauerkraut as source of autochthonous functional starter cultures

Abstract

Spontaneous sauerkraut fermentation was performed at industrial scale in "Prehrana Inc.", Varaždin, in order to select autochthonous lactic acid bacteria (LAB) which were evaluated according probiotic criteria and tested for their capacity as probiotic starter cultures. At the end of the spontaneous sauerkraut fermentation, total LAB counts reached 9.0×10(5) CFU/ml. This underlines that the need for addition of the well characterised probiotic cultures, in appropriate viable cell counts, would be valuable in probiotic sauerkraut production. Phenotypic characterisation through API 50 CHL and SDS-PAGE of cell protein patterns revealed that Lactobacillus plantarum is predominant LAB strain in homofermentative phase of fermentation. Autochthonous LAB isolates SF1, SF2, SF4, SF9 and SF15 were selected based on the survival in in vitro gastrointestinal tract conditions. RAPD fingerprints indicated that the selected autochthonous LAB were distinct from one another. All of the strains efficiently inhibited the growth of indicator strains and satisfied technological properties such as acidification rate, tolerance to NaCl and viability during freeze-drying. Strains Lb. paraplantarum SF9 and Lb. brevis SF15, identified by AFLP DNA fingerprints, have shown the best properties to be applied as probiotic starter cultures, because of their highest adhesion to Caco-2 cells and expression of specific, protective S-layer proteins of 45 kDa in size. With addition of these strains, probiotic attribute of the sauerkraut will be achieved, including health promoting, nutritional, technological and economic advantages in large scale industrial sauerkraut production.

Variation of bioactive compounds content in fermented cabbage: influence of fermentation temperature

“…The manufacture of fermented cabbage heads depends on the metabolism and successive growth of lactic-acid bacteria, naturally present in a raw material (Hutkins, 2006). The metabolism of lactic-acid bacteria is well reported in the literature (Kumar and Pranay, 2010;Gänzle, 2015), as well as fermentation process of the whole cabbage heads (Pederson et al, 1962;Cvetković et al, 2013;Cvetković et al, 2015;Beganović et al, 2014). The main goal of this study wasto monitor changes of bioactive compounds from raw cabbage head to the biologically fermented product obtained on different temperature intervals.The brine which belongs to each sample was also taken for the purpose of the analysis.…”

Comparison of lactobacilli isolated from Chinese suan-tsai and koumiss for their probiotic and functional properties

“…The lower pH of the habitat is an important cause of the greater resistance to acid showed by the lactobacilli isolated from the suan-tsai samples. The lactobacilli present in fermented vegetables generally have highly active F0F1-ATPase, which regulates the intracellular pH (Beganovic et al, 2014), and thus, they are able to survive and grow in a low-pH environment such as suan-tsai. There is a significant positive correlation for lactobacilli between the bile tolerance and the relative contents of membrane C16:0 fatty acid (Fernández Murga, Bernik, Font de Valdez, & Disalvo, 1999).…”

Optimising detection of acidification kinetics diversity in Lactococcus lactis subsp. lactis using SDS‐PAGE protein fingerprinting as screening method

“…; Beganović et al . ). Protein fingerprinting can be considered as an alternative to the use of housekeeping genes or sequence analysis of the 16S rRNA gene, in which resolution can be too low for closely related species and subspecies (Hamet et al .…”

“…Besides, soluble whole‐cell protein patterns have proved to be mostly consistent with physiological characteristic of industrial interest in LAB from spontaneous fermentation (Beganović et al . ).…”