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Sauerkraut Fermentation — BIOLOGICAL Technique | Foodgeist

What science says

process mechanism

“In this environment Lact. curvatus and Lact. sake provide up to 50% of the microbial flora especially of the later phase, depending on the process conditions.”

Lact. curvatus and Lact. sake → provide → up to 50% of the microbial flora during later phase of sauerkraut fermentation

Molecular characterization of Lactobacillus curvatus and Lact. sake isolated from sauer...DOI →1993DOI

process mechanism

“In fermenting sauerkraut, Leuconostoc mesenteroides subsp. mesenteroides is the major organism only during the early phase.”

Leuconostoc mesenteroides subsp. mesenteroides → dominate → microbial flora during early phase of sauerkraut fermentation

Molecular characterization of Lactobacillus curvatus and Lact. sake isolated from sauer...DOI →1993DOI

technique parameter

“A lactic strain associated with sauerkraut fermentation appeared to grow at a lower minimal a(w) in a glycerol-adjusted medium than in a system adjusted with NaCl; however, none of the sauerkraut organisms grew at a(w) levels of <0.95 when NaCl was the solute.”

glycerol-adjusted medium → supports → growth of lactic strain associated with sauerkraut fermentation at a(w) < 0.95

Moisture Requirements for Growth and Metabolite Production by Lactic Acid Bacteria DOI →1981DOI

process mechanism

“Lactic acid bacterial strains were isolated from brines sampled after 7 days of an industrial sauerkraut fermentation, and six strains were selected on the basis of susceptibility to bacteriophages.”

Leuconostoc fallax strains → isolated from → industrial sauerkraut fermentation

Identification and Characterization of <i>Leuconostoc fallax</i> Strains Isolated from ...DOI →2002DOI

technique parameter

“Sauerkraut fermentations rely upon selection of naturally occurring lactic acid bacteria by addition of 2.0% to 2.25% granulated sodium chloride (NaCl) to shredded cabbage.”

sauerkraut fermentation → relies upon → selection of naturally occurring lactic acid bacteria by addition of 2.0% to 2.25% granulated sodium chloride (NaCl) to shredded cabbage

Effects of <i>Leuconostoc mesenteroides</i> Starter Culture on Fermentation of Cabbage ...DOI →2007DOI

Sauerkraut Fermentation

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What science says