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The fermentation should be done at 16-22 °C. The best temperature is 18-20 °C. A cabbage fermented at a lower temperature has a better fragrance. The best known microorganisms involved in the process include Leuconostoc mesenteroides, Lactobacillus brevis, Enterococcus faecalis, Pediococcus acidilactici and Lactobacillus plantarum. [1]
Fermentation by lactobacilli is introduced naturally, as these air-borne bacteria culture on raw cabbage leaves where they grow. Yeasts also are present, and may yield soft sauerkraut of poor flavor when the fermentation temperature is too high. The fermentation process has three phases, collectively sometimes referred to as population dynamics.
L. mesenteroides does best in temperatures ranging between 10 °C to 30 °C, [2] [3] but has an optimum temperature of 30 °C. Additionally, it can survive in a pH range of 4.5-7.0, with an optimum of 5.5-6.5. [5] L. mesenteroides also has a doubling time of 0.6 h −1 under aerobic conditions. [2] [3]
If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing ...
By using the fermentation pathway the result is lactic acid and acetic acid. [5] It appears that under high temperature conditions, 50°C and in acidic environments the survival of this bacteria is longer than most bacteria under acidic conditions, the bacteria can live about 45 minutes.
Pediococcus is, along with other lactic acid bacteria such as Leuconostoc and Lactobacillus, responsible for the fermentation of cabbage, making it sauerkraut.In this process, the sugars in fresh cabbage are fermented to lactic acid, which gives sauerkraut a sour flavour and good keeping qualities.
Adding nutrients to suan cai can reduce the fermentation time and nitrite content of suan cai, for example, Asp, Thr, Glu, Cys, Tyr, Mg2+, Mn2+ and inosine.With the condition of 10 °C (50 °F), the fermentation time of suan cai is reduced by 5 days compared with that of unsupplemented suan cai, and the nitrite content of suan cai supplemented with these nutrients was approximately 0.7 times ...
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).