Production of probiotic cabbage juice by lactic acid bacteria.
Research was undertaken to determine the suitability of cabbage as a raw material for production of probiotic cabbage juice by lactic acid bacteria (Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Cabbage juice was inoculated with a 24-h-old lactic culture and incubated at 30 degrees C. Changes in pH, acidity, sugar content, and viable cell counts during fermentation under controlled conditions were monitored. L. casei, L. delbrueckii, and L. plantarum grew well on cabbage juice and reached nearly 10x10(8) CFU/mL after 48 h of fermentation at 30 degrees C. L. casei, however, produced a smaller amount of titratable acidity expressed as lactic acid than L. delbrueckii or L. plantarum. After 4 weeks of cold storage at 4 degrees C, the viable cell counts of L. plantarum and L. delbrueckii were still 4.1x10(7) and 4.5x10(5) mL(-1), respectively. L. casei did not survive the low pH and high acidity conditions in fermented cabbage juice and lost cell viability completely after 2 weeks of cold storage at 4 degrees C. Fermented cabbage juice could serve as a healthy beverage for vegetarians and lactose-allergic consumers.
Yoon
Kyung Young
KY
Department of Food Science and Technology, Cornell University, Geneva, NY 14456, USA.
Woodams
Edward E
EE
Hang
Yong D
YD
D001419:Bacteria / Q000378:metabolism*; D001937:Brassica / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology; D050260:Carbohydrate Metabolism; D005285:Fermentation; D006967:Hypersensitivity; D019344:Lactic Acid / Q000737:chemistry* / Q000378:metabolism; D007778:Lactobacillus / Q000378:metabolism; D007780:Lacticaseibacillus casei / Q000378:metabolism; D007785:Lactose / Q000737:chemistry; D019936:Probiotics / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors
D019344:Lactic Acid; D007785:Lactose