Production of Sauerkraut (Picked) from Cabbage (Brassica oleracea) by the Action of Lactic Acid Bacteria

Abstract

Cabbage (Brassiza oleracea) samples obtained from Bayreuth supermarkets stored at 4ºC were processed for sauerkraut (pickled) production. Microbiological and chemical characteristics of the sauerkraut during the 28 day fermentation period were investigated. The total bacterial count influenced from 2.3333 x 104 of cfu/ml of day 1 fermentation to 3.80 x 108 cfu /ml of day 3 fermentation. These decreased to 2.167x107 cfu/ml of day 7 of fermentation, from 11 to the 28 days no microorganism was detected in the test sample. Concurrently, increased CO2 production was observed between day one and day five of incubation whose value decreased from the sixth day of incubation. There was a significant increase in the titratable sauerkraut acidity values ranging from 0.002M to 0.045M during the 28 day of fermentation. A parallel decrease is the corresponding pH was observed during the fermentation period, from pH 5.93 to pH 3.99. The final product obtained tested by an organoleptic panel of ten testers rated the Sauerkraut acceptable devoid of smells and fungi.


(Af. J. of Science and Technology: 2003 4(1): 92-95)