Sauerkraut is the most important fermented vegetable obtained in Europe. It is produced traditionally by spontaneous fermentation of cabbage. The aim of this study was to determine biodiversity of yeasts present during fermentation of eight varieties of cabbages (Ambrosia, Avak, Cabton, Galaxy, Jaguar, Kamienna Głowa, Manama and Ramco), as well as characterize obtained yeast isolates. WL Nutrient Agar with Chloramphenicol was used to enumerate yeast. Isolates were differentiated using RAPD-PCR and identified by sequencing of the 5.8S-ITS rRNA gene region. The volatiles production was analyzed using SPME-GC-TOFMS. Our research confirmed that during sauerkraut fermentation there is an active growth of the yeasts, which begins in the first phases. The maximal number of yeast cells from 1.82 to 4.46 log CFU g−1 occurred after 24 h of fermentation, then decrease in yeast counts was found in all samples. Among the isolates dominated the cultures Debaryomyces hansenii, Clavispora lusitaniae and Rhodotorula mucilaginosa. All isolates could grow at NaCl concentrations higher than 5%, were relatively resistant to low pH and the presence of lactic acid, and most of them were characterized by killer toxins activity. The highest concentration of volatiles (mainly esters and alcohols) were produced by Pichia fermentans and D. hansenii strains.

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Utylizacja odcieków powstających w trakcie procesu fermentacji kapusty głowiastej białej (Brassica oleracea var. capitata f. alba) STRESZCZENIEPrzedstawiono przegląd aktualnego stanu badań dotyczących utylizacji odcieków powstających w trakcie fermentacji kapusty z wykorzystaniem drobnoustrojów bakteryjnych oraz drożdżowych. Omówiono udział występują-cych mikroorganizmów należących do wyżej wymienianych grup w procesie fermentacji kapusty, jak i powstające na drodze ich metabolizmu odcieki oraz potencjalne zagrożenie dla środowiska wynikające ze składu solanki. Przedstawiono także aktualne badania dotyczące problemu utylizacji odcieków oraz perspektywy tych badań. Słowa kluczowe: odcieki, solanka, utylizacja, fermentacja, kapusta kiszonaUtilization of brine created during the process of white cabbage (Brassica oleracea var. capitata f. alba) fermentation ABSTRACTThe article comprises a review of the brine leftovers after the Sauerkraut production process utilization, with the usage of bacteria and yeasts. The role of occurring microorganisms and brine formed due to their metabolism are thoroughly discussed, as well as potential threats to the environment posed by the brine composition are presented. The studies currently considering the brine utilization are given along with the perspectives for future research.

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