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VCRB :: Contents of Volume 57/2002 :: Detailed information


THE EFFECT OF STARTER BACTERIAL CULTURE ON THE QUALITY FACTORS OF SAUERKRAUT


Krystyna ELKNER, Urszula SMOLIŃSKA
Research Institute of Vegetable CropsKonstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland


Summary

The quality of sauerkraut produced with the addition of starter bacteria cultures Vege-Start were studied in the years 1998-1999. 
The sauerkraut yield after inoculation of shredded cabbage with Lactobacillus plantarum (at the amount of 106·g-1) and the control
sauerkraut, obtained with the traditionally fermented cabbage, were compared. The usage of starter culture Vege-Start increased
the amount of Lactobacillus bacteria in the juice. Also, the addition of culture of lactic acid bacteria influenced the decreasing
of pH and increased the concentration of lactic acid faster than in the control treatment. After seven days the level of these
values was consistent with the Polish norm for the sauerkraut. Application of bacterial inoculation increased the stability of vitamin C
content and lowered the nitrate level in the sauerkraut when compared to control. The starter culture of Lactobacillus plantarum
improved the sensoric values of sauerkraut - colour, consistence and flavour.


keywords:cabbage, sauerkraut, starter bacterial culture (Lactobacillus plantarum), quality

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