title: Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations.
abstract: 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. Excess brine generated is a waste product with high levels of organic material (BOD) and nonbiodegradable NaCl. The objective was to determine whether addition of Leuconostoc mesenteroides starter culture to reduced-salt cabbage fermentations would yield sauerkraut with reproducible and acceptable chemical composition and sensory qualities. Shredded cabbage was salted with 0.5%, 1.0%, or 2.0% NaCl (wt/wt) at 2 starter culture levels, none or L. mesenteroides strain LA 81, ATCC 8293 (10(6) CFU/g). Fermentation products were quantified by high-performance liquid chromatography, and pH was measured during the initial stages of fermentation and after 10 mo storage at 18 degrees C. A trained descriptive sensory panel used category scales to rate the flavor and texture of selected sauerkrauts. A modified Kramer shear test was used to measure firmness. Cabbage fermented with L. mesenteroides consistently resulted in sauerkraut with firm texture and reduced off-flavors across all salt levels (P < 0.05). Conversely, sauerkraut quality was highly variable, with softening and off-flavors occurring as salt concentrations were decreased in natural fermentations (P < 0.05). Fermentations were rapid, with a more uniform decline in pH when starter culture was added. L. mesenteroides addition to cabbage fermentations ensured that texture and flavor quality were retained, while allowing 50% NaCl reduction. Application of this technology to commercial sauerkraut production could improve the uniformity of fermentations and substantially reduce generation of nonbiodegradable chloride waste.
authors.affiliation: USDA-ARS, SAA Food Science Research Unit, North Carolina State Univ., Raleigh, NC 27695-7624, USA.
authors.forename: Suzanne
authors.initials: S
authors.lastname: Johanningsmeier
authors.forename: Roger F
authors.initials: RF
authors.lastname: McFeeters
authors.forename: Henry P
authors.initials: HP
authors.lastname: Fleming
authors.forename: Roger L
authors.initials: RL
authors.lastname: Thompson
mesh_terms: D001937:Brassica / Q000382:microbiology* / Q000592:standards; D002851:Chromatography, High Pressure Liquid; D015169:Colony Count, Microbial; D004305:Dose-Response Relationship, Drug; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007934:Leuconostoc / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism*; D012965:Sodium Chloride / Q000494:pharmacology*; D013696:Temperature; D013997:Time Factors; D018505:Waste Management
chemical_list: D012965:Sodium Chloride