Utilization of brine created during the process of white cabbage (Brassica oleracea var. capitata f. alba) fermentation

Abstract

The article comprises a review of the brine leftovers after the Sauerkraut production process utilization, with the usage of bacteria and yeasts. The role of occurring microorganisms and brine formed due to their metabolism are thoroughly discussed, as well as potential threats to the environment posed by the brine composition are presented. Studies currently considering the brine utilization are given along with the perspectives for future research.

Keywords

• Brine
• utilization
• fermentation
• sauerkraut