Abstract
Commercial starters were used in this study in combination with mineral salt with a low sodium chloride content for fermentation of white cabbage into sauerkraut, from which sauerkraut juice was pressed. The mineral salt used contained 57% sodium chloride and 28% potassium chloride. The sodium chloride content in the sliced white cabbage was 0.5% w/w. Lactic acid bacteria strains were used in various combinations. During the fermentation process, the pH was measured and the number of lactic acid bacteria was enumerated. Yeasts and moulds, enterobacteria as well as mesophilic and thermophilic spores were enumerated. The pH decreased rapidly in the beginning of the fermentations, ensuring an accurate start of the process. The fermentation process could be controlled and the end products were of good and uniform quality. The sensory quality of the juices was evaluated by using a taste panel and the juices were found to be highly acceptable. The use of mineral salt in combination with Leuconostoc mesenteroides resulted in an especially mild tasting sauerkraut juice with good sensory and microbiological quality.
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Acknowledgements
The authors are grateful to Hannu Korhonen for his valuable comments during the preparation of this manuscript. Furthermore, the authors are thankful to Pirjo Satka for excellent technical assistance and Heli Vähä-Touru for skilful assistance in drawing the graphics. The authors also wish to thank Arktinen Bio-Lacto Oy for participating in this study.
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Wiander, B., Ryhänen, EL. Laboratory and large-scale fermentation of white cabbage into sauerkraut and sauerkraut juice by using starters in combination with mineral salt with a low NaCl content. Eur Food Res Technol 220, 191–195 (2005). https://doi.org/10.1007/s00217-004-1080-5
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DOI: https://doi.org/10.1007/s00217-004-1080-5