CHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUT<sup>1</sup>

Trail, Amy; Fleming, H. P.; Young, Clyde T.; McFeeters, Roger F.

doi:10.1111/j.1745-4557.1996.tb00402.x

Cited by 32 publications

(14 citation statements)

References 9 publications

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“…The sour flavour in the fermented solar leaves could be as a result of co-existence of high counts of Lactobacilli and yeasts that positively contribute to flavour [20]. The high ratio of volatile to non-volatile acids has a positive effect on flavour of sauerkraut [28].…”

Section: Discussionmentioning

confidence: 99%

Isolation and testing the cholesteral reduction ability (in-vitro) of lactococcus lactis from fermented smooth pigweed (amaranthus hybridus) leaves

Mariga¹,

Shitandi²,

Tuitoek³

2011

African Journal of Food, Agriculture, Nutrition and Development

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Probiotics are live microbial feed supplements, which positively affect the host animal by improving its intestinal microbial balance. Studies have shown probiotic activities of Lactococci isolated from dairy foods, which include the ability to inhibit the growth of other bacteria and the reduction of cholesterol. However, there is limited documented work on the probiotic activity in Lactococci from plant materials. The present study isolated and tested cholesterol reduction ability (in-vitro) of Lactococcus lactis isolates from fermented smooth pigweed (Amaranthus hybridus) leaves. The specific objectives were to: isolate L. lactis bacteria from A. hybridus leaves harvested at maturity (30 days), determine cholesterol reduction ability of L. lactis isolated from the A. hybridus leaves and establish whether there were any differences in the amounts of cholesterol reduced from the growth media by L. lactis and Lactobacillus acidophilus ATCC 43121 (the positive control). It further aimed at determining whether fermentation affected protein, mineral and moisture content in amaranthus leaves and the acceptability of the fermented leaves as compared to fresh boiled leaves. To achieve this, A. hybridus was grown at Kenya Agricultural Research Institute in Njoro. The leaves were harvested at maturity and fermented for five days. After fermentation, L. lactis strains were isolated and their ability to remove cholesterol from the growth medium tested. This ability was compared with that of Lb. acidophilus ATCC 43121. Consumer acceptability of the fermented leaves was also compared to freshly boiled leaves. The Lactococcal strains isolated reduced cholesterol level by 52 µg/ml and Lb. acidophilus ATCC 43121 reduced by 56 µg/ml indicating a similar reduction capability (p < 0.05) to that of the standard Lb. acidophilus ATCC 43121 probiotic. After fermentation, protein decreased from 36.07 to 16.65%, ash increased from 19.76 to 36.21% and moisture content increased from 5.44 to 6.22%, respectively.There was no significant difference (p < 0.05) in consumer acceptability whereby, the consumers scored 6.90 points for fermented leaves compared to av6.83 points scored by consumers for fresh boiled leaves This study concluded that fermented amaranthus leaves dish is a potential source of probiotics as the level of cholesterol reduction by the isolated Lactococcal strains compares favourably with the reduction levels of the control Lb. acidophilus ATCC 43121 which is a known probiotic.

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Section: Discussionmentioning

confidence: 99%

Isolation and testing the cholesteral reduction ability (in-vitro) of lactococcus lactis from fermented smooth pigweed (amaranthus hybridus) leaves

Mariga¹,

Shitandi²,

Tuitoek³

2011

African Journal of Food, Agriculture, Nutrition and Development

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“…Sauerkraut, a fermented food made primarily from cabbage, is one of the most well-known varieties of fermented food, dating back to the Roman Empire. Historically, it served as a source of nutrients during the winter months when fresh food was scarce, as proper fermentation preserves the nutritive value of cabbage while creating desirable sensory properties [ 1 , 2 ]. It is most commonly associated with Central and Eastern European cultures, though it can be found in Western European cuisine as well.…”

Section: Introductionmentioning

confidence: 99%

Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community

Zabat

Sano

Wurster

et al. 2018

Foods

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Despite recent interest in microbial communities of fermented foods, there has been little inquiry into the bacterial community dynamics of sauerkraut, one of the world’s oldest and most prevalent fermented foods. In this study, we utilize 16S rRNA amplicon sequencing to profile the microbial community of naturally fermented sauerkraut throughout the fermentation process while also analyzing the bacterial communities of the starting ingredients and the production environment. Our results indicate that the sauerkraut microbiome is rapidly established after fermentation begins and that the community is stable through fermentation and packaging for commercial sale. Our high-throughput analysis is in agreement with previous studies that utilized traditional microbiological assessments but expands the identified taxonomy. Additionally, we find that the microbial communities of the starting ingredients and the production facility environment exhibit low relative abundance of the lactic acid bacteria that dominate fermented sauerkraut.

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“…Lactic acid bacteria are essential for successful vegetable fermentations, and variation in the initial abundance and composition of LAB may impact the outcome of cabbage fermentation (36)(37)(38)(39). In both large-and small-scale production, vegetable fermentations are not usually inoculated with defined starter cultures and instead rely on LAB present in the phyllosphere (40).…”

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confidence: 99%

Establishment Limitation Constrains the Abundance of Lactic Acid Bacteria in the Napa Cabbage Phyllosphere

Miller

Kearns

Niccum

et al. 2019

Appl Environ Microbiol

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Patterns of phyllosphere diversity have become increasingly clear with high-throughput sequencing surveys, but the processes that control phyllosphere diversity are still emerging. Through a combination of lab and field experiments using Napa cabbage and lactic acid bacteria (LAB), we examined how dispersal and establishment processes shape the ecological distributions of phyllosphere bacteria. We first determined the abundance and diversity of LAB on Napa cabbage grown at three sites using both culture-based approaches and 16S rRNA gene amplicon sequencing. Across all sites, LAB made up less than 0.9% of the total bacterial community abundance. To assess whether LAB were low in abundance in the Napa cabbage phyllosphere due to a limited abundance in local species pools (source limitation), we quantified LAB in leaf and soil samples across 51 vegetable farms and gardens throughout the northeastern United States. Across all sites, LAB comprised less than 3.2% of the soil bacterial communities and less than 1.6% of phyllosphere bacterial communities. To assess whether LAB are unable to grow in the phyllosphere even if they dispersed at high rates (establishment limitation), we used a gnotobiotic Napa cabbage system in the lab with experimental communities mimicking various dispersal rates of LAB. Even at high dispersal rates, LAB became rare or completely undetectable in experimental communities, suggesting that they are also establishment limited. Collectively, our data demonstrate that the low abundance of LAB in phyllosphere communities may be explained by establishment limitation. IMPORTANCE The quality and safety of vegetable fermentations are dependent on the activities of LAB naturally present in the phyllosphere. Despite their critical role in determining the success of fermentation, the processes that determine the abundance and diversity of LAB in vegetables used for fermentation are poorly characterized. Our work demonstrates that the limited ability of LAB to grow in the cabbage phyllosphere environment may constrain their abundance on cabbage leaves. These results suggest that commercial fermentation of Napa cabbage proceeds despite low and variable abundances of LAB across different growing regions. Propagule limitation may also explain ecological distributions of other rare members of phyllosphere microbes.

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CHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUT¹

Cited by 32 publications

References 9 publications

Isolation and testing the cholesteral reduction ability (in-vitro) of lactococcus lactis from fermented smooth pigweed (amaranthus hybridus) leaves

Isolation and testing the cholesteral reduction ability (in-vitro) of lactococcus lactis from fermented smooth pigweed (amaranthus hybridus) leaves

Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community

Establishment Limitation Constrains the Abundance of Lactic Acid Bacteria in the Napa Cabbage Phyllosphere

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CHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUT1

Cited by 32 publications

References 9 publications

Isolation and testing the cholesteral reduction ability (in-vitro) of lactococcus lactis from fermented smooth pigweed (amaranthus hybridus) leaves

Isolation and testing the cholesteral reduction ability (in-vitro) of lactococcus lactis from fermented smooth pigweed (amaranthus hybridus) leaves

Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community

Establishment Limitation Constrains the Abundance of Lactic Acid Bacteria in the Napa Cabbage Phyllosphere

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CHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUT¹