Effect of mixed bacterial fermentation on the quality of salt-free sauerkraut

Abstract

Objective: To use lactic acid bacteria to ferment salt-free sauerkraut. Methods: By considering the fermentation characteristics and bacterial inhibition capacity of the strains, lactic acid bacteria with high acid production capacity and bacterial inhibition capacity were selected to make a mixed ferment. Then, the fermentation process was optimized using single-factor tests and response surface tests. Results: Lactobacillus plantarum and Lactobacillus acidophilus were selected as the fermenting strains with high growth activity, acid production capacity and bacterial inhibition capacity, and fermented at 30 ℃. The colour and odour of the sauerkraut prepared under this process condition was good and the organoleptic quality was optimal. Conclusion: Fermentation of sauerkraut with lactic acid bacteria under salt-free conditionsis the most effective means of controlling the fermentation process and optimizing product quality, ensuring stable fermentation and high quality sauerkraut.

Keywords

• lactobacillus plantarum
• lactobacillus acidophilus
• fermentation
• sauerkraut
• quality characteristics