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Impact of Fermentation Conditions and Refrigerated Storage on Microbial Quality and Biogenic Amine Content of Sauerkraut by Elena Peñas; Juana Frias; Beatriz Sidro; Concepción Vidal-Valverde is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Impact of Fermentation Conditions and Refrigerated Storage on Microbial Quality and Biogenic Amine Content of Sauerkraut about?

White cabbage (Brassica oleracea L. var. capitata cv. Bronco) was fermented, at 0.5% and 1.5% NaCl, using Lactobacillus plantarum or Leuconostoc mesenteroides as starter cultures and, subsequently, sauerkraut was stored at 4 °C for 3 months. Microbial populations and six biogenic amines (putrescine, cadaverine, histamine, tyramine, spermine and spermidine) were investigated. Fermentation and storage increased aerobic mesophilic bacteria and LAB populations in sauerkrauts, and this was accompanied by a rise in biogenic amine content. L. plantarum sauerkrauts produced with 0.5% NaCl had the highest microbial counts, whilst no differences between salt contents were found with L. mesenteroides. Total biogenic amine amount was lower at 0.5% NaCl than at 1.5% in both induced fermentations and L. mesenteroides produced a lower content than did L. plantarum. Spermidine was the major contributor to the total biogenic amine content, followed by putrescine, whilst histamine was present at the lowest level. The individual and total biogenic amine levels in the experimental sauerkrauts stored at 4 °C for 3 months were below the upper limits reported in the literature for fermented products, ind

Who reads Impact of Fermentation Conditions and Refrigerated Storage on Microbial Quality and Biogenic Amine Content of Sauerkraut?

Author

Elena Peñas; Juana Frias; Beatriz Sidro; Concepción Vidal-Valverde

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2010

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)