The influence of starter culture selection on sauerkraut fermentation

Abstract

 The rate of pH decrease during cabbage fermentation and the biogenic amine content of sauerkraut could be positively influenced by the application of starter cultures. Fermentation temperature and salt concentration also have a significant effect on the process. In the selection of starter strain the biogenic amine production should be considered for histamine and also total amine production. Lactobacillus curvatus 2775 did not show any histamine synthesis and resulted in low total amine values on MRS medium. L. plantarum had a low but detectable histidine-decarboxylase activity but was also a low amine producer. Starter culture concentration should be in the range of 5×10⁶ to2×10⁷/100 g cabbage; for L. curvatus the lower value is preferable to avoid increased tyramine concentrations.