Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics

Abstract

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.

Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying

“…As for organic acids, the increasing content of oxalic acid in dried–fermented radishes might be produced and accumulated via the glycolytic pathway followed by the TCA cycle (Satora et al., 2020). Furthermore, the growing content of succinic acid, as well as malic acid, was detected in the spontaneously dried–fermented radishes, and their synthesis was related to the transition among organic acids in the TCA cycle (Zou et al., 2022).…”

Regular consumption of lacto-fermented vegetables has greater effects on the gut metabolome compared with the microbiome

“…Our results found no significant difference in fungal communities between groups, except for the differential abundance of some fungi in some consumers only, including R. mucilaginosa. This oleaginous microorganism and common environmental yeast has been identified in a number of indigenous fermented foods including cocoa, kefir (Menezes et al, 2020), Chinese rice wine (Wu et al, 2013), other fermented milks, and sauerkraut (Satora et al, 2020). Along these lines, we recently showed that faecal fungal communities across different primate species are highly influenced by diet and environment (Sharma et al, 2022), which is in accordance with previous studies showing the strong influence of diet on the mycobiome of mice and non-human primates (Sun et al, 2021).…”

Exploring the culinary and health significance of fermented foods: A comprehensive review

“…Its appeal lies not only in its gustatory allure but also in its nutritional prowess, serving as a rich reservoir of probiotics and vitamins [42,43]. Despite its virtues, sauerkraut's elevated sodium content may warrant caution among individuals susceptible to hypertensive disorders or sodium-induced complications [44]. The preparation of sauerkraut entails a minimalist approach, involving the maceration of shredded cabbage with a judicious amount of salt to incite the process of lacto-fermentation.…”

“…As the cabbage releases its natural juices and undergoes enzymatic breakdown, it becomes submerged in a brine solution, impeding the proliferation of spoilage microorganisms while fostering the growth of lactic acid bacteria. This transformative journey unfolds over the course of 1-4 weeks at ambient temperatures, culminating in a tangy, probiotic-rich condiment that embodies the essence of traditional fermentation practices [44,45]. The preparation of sauerkraut entails a minimalist approach, beginning with the selection of fresh cabbage.…”