Optimisation of lactic acid fermentation of York cabbage for the development of potential probiotic products

Abstract

Summary In this study, York cabbage was used as the sole substrate for the lactic acid (LA) fermentation with Lactobacillus plantarum. York cabbage was blanched at 95 °C for 12 min to inactivate surface microflora prior to fermentation. To achieve an optimal fermentation condition that would result in higher release of phytochemicals and antioxidant (AO) capacity in the broth, Box‐Behnken design integrating a desirability approach was used. A second‐order polynomial equation was developed, indicating the effect of solute/liquid ratio, agitation rate and fermentation time on desired parameters. The optimised factors were used for fermenting York cabbage to obtain maximum bacterial growth, LA, polyphenols and AO capacity. There was ≈5 log cfu mL−1 increment in bacterial growth after fermentation, whereas LA production reached up to 4.97 mg mL−1. Results showed that fermentation retains 95–98% and 90–95% of TPC and AO capacity, respectively. During refrigerated storage (4 °C), the cell numbers, bioactive components and acidity were maintained till 15‐day storage.

Juçara (Euterpe edulis) pulp as a substrate for probiotic bacteria fermentation: Optimisation process and antioxidant activity

“…As the pH of the juçara pulp in natura was approximately 4.9, choosing an initial pH of 5.0 is more desirable than 7.9 because it may result in reduced costs associated with pulp neutralisation, as well as preventing operational risks with material contamination. The results observed for the growth of L. reuteri and L. plantarum in juçara pulp were similar from those found in studies with other vegetables (Jaiswal et al, 2012). Yoon et al, (2006), while studying the fermentation of sterilised cabbage juice by L. plantarum, L. casei and L. delbrueckii, reported a growth of ~8.00 log CFU/mL within 48 hours of fermentation at 30 °C.…”

Kinetic studies for the preparation of probiotic cabbage juice: Impact on phytochemicals and bioactivity

“…Determination of individual sugar content and organic acids was carried out as described in our earlier report (Jaiswal et al, 2012a). Standards for the organic acids such as lactic, propionic, citric, oxalic and acetic acid; sugars such as glucose, fructose and arabinose were used to identify and quantify the contents in the samples.…”

Hydrogen and Methane Production Under Conditions of Anaerobic Digestion of Key-Lime and Cabbage Wastes

“…After the promising results obtained for 10 g VSS /L of sour cabbage , the research was continued for raw cabbage (Brassica L) and lime fruit (Citrus aurantifolia) for the same VSS 10 g VSS /L. The all substrate possess high sugar content 51% (key lime (Liu et al, 2012) 81% of cellulose in raw cabbage (Jaiswal et al, 2012). Organic acid present in two fruit citric acid (key lime) and lactic acid seemed to be due to low pH good candidate as substrate for anaerobic digestion and hydrogen production.…”