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Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation. 2020

Xiaozhe Yang, and Wenzhong Hu, and Zhilong Xiu, and Aili Jiang, and Xiangyan Yang, and Sarengaowa, and Yaru Ji, and Yuge Guan, and Ke Feng
School of Bioengineering, Dalian University of Technology, Dalian, Liaoning 116024, PR China; College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, PR China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning 116600, PR China.

The quality characteristics of sauerkraut fermented with autochthonous LAB selected from traditional northeast sauerkraut were investigated. The physicochemical, microbiological and metabolome were also determined. The pH decreased rapidly in inoculated sauerkraut along with high sugar utilization and acid production. qPCR analysis showed that inoculated products exhibited sufficient numbers of beneficial bacteria. PCA showed clear differences in volatilome profiles of sauerkraut depending on starter cultures used. The greatest abundance of esters (ethyl lactate, ethyl acetate and isoamyl acetate) was detected in L. plantarum-inoculated sauerkraut. Sauerkraut inoculated with L. paracasei had a significantly higher content of lactones. Leu. mesenteroides and W. cibaria inoculation contributed to an increase in acids and ketones. FAAs increased by 4.16-, 5.21-, 5.99-, 7.11- and 5.51-fold from the initial levels in spontaneous-, Leu. mesenteroides-, L. plantarum-, L. paracasei- and W. cibaria-fermented sauerkraut, respectively. Therefore, the physicochemical properties and aromatic quality of sauerkraut strongly depended on the starters used.

UI MeSH Term Description Entries
D005285 Fermentation Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID. Fermentations
D005516 Food Microbiology The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept. Microbiology, Food
D006863 Hydrogen-Ion Concentration The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH pH,Concentration, Hydrogen-Ion,Concentrations, Hydrogen-Ion,Hydrogen Ion Concentration,Hydrogen-Ion Concentrations
D048191 Lactobacillus plantarum A species of rod-shaped, LACTIC ACID bacteria used in PROBIOTICS and SILAGE production.
D056546 Lactobacillales An order of gram-positive bacteria in the class Bacilli, that have the ability to ferment sugars to lactic acid. They are widespread in nature and commonly used to produce FERMENTED FOODS. Lactic Acid Bacteria

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