Abstract
Objective: To use lactic acid bacteria to ferment salt-free sauerkraut. Methods: By considering the fermentation characteristics and bacterial inhibition capacity of the strains, lactic acid bacteria with high acid production capacity and bacterial inhibition capacity were selected to make a mixed ferment. Then, the fermentation process was optimized using single-factor tests and response surface tests. Results: Lactobacillus plantarum and Lactobacillus acidophilus were selected as the fermenting strains with high growth activity, acid production capacity and bacterial inhibition capacity, and fermented at 30 ℃. The colour and odour of the sauerkraut prepared under this process condition was good and the organoleptic quality was optimal. Conclusion: Fermentation of sauerkraut with lactic acid bacteria under salt-free conditionsis the most effective means of controlling the fermentation process and optimizing product quality, ensuring stable fermentation and high quality sauerkraut.
Publication Date
4-25-2023
First Page
188
Last Page
197
DOI
10.13652/j.spjx.1003.5788.2022.80865
Recommended Citation
Jing-hong, SU and Bin, WU
(2023)
"Effect of mixed bacterial fermentation on the quality of salt-free sauerkraut,"
Food and Machinery: Vol. 39:
Iss.
2, Article 31.
DOI: 10.13652/j.spjx.1003.5788.2022.80865
Available at:
https://www.ifoodmm.cn/journal/vol39/iss2/31
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