Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954 (CROSBI ID 162532)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Beganović, Jasna ; Kos, Blaženka ; Leboš Pavunc, Andreja ; Gjuračić, Krešimir ; Špoljarec, Marina ; Šušković, Jagoda
engleski
Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954
Probiotic strain Lactobacillus plantarum L4 and strain Leuconostoc mesenteroides LMG 7954 were applied for the controlled fermentation of cabbage heads. The parameters of the controlled and spontaneous fermentations, including antimicrobial effect of cabbage brines obtained at the end of both fermentations, were monitored. To check out the influence of starter culture strains, 10 randomly chosen lactic acid bacteria, isolated at the end of controlled cabbage heads fermentation were identified by API 50CHL test, and the presence of the probiotic culture was confirmed by Pulsed Field Gel Electrophoresis. The starter cultures applied for cabbage heads fermentation allowed lowering of NaCl concentrations from 4.0% to 2.5% (w/v), considerably accelerated fermentation process by 14 d, and improved the product quality. The produced sauerkraut heads are considered probiotic product as viable probiotic cells count in final product was higher than 106 colony-forming units (CFU) per gram of product.
controlled fermentation; Lactobacillus plantarum; Leuconostoc mesenteroides; probiotics; sauerkraut
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Podaci o izdanju
76 (2)
2011.
M124-M129
objavljeno
0022-1147
10.1111/j.1750-3841.2010.02030.x