Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut

Abstract

Sauerkrauts from shredded white cabbage of six varieties were prepared in six laboratory experiments by initial fermentation at 22 °C for 14 days, then stored at 5–6 °C and analysed after 6 months. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capillary chromatography. Eight common sauerkraut quality parameters were also determined. In three experiments, a commercial strain of Lactobacillus plantarum and a mixed preparation of Microsil containing L. plantarum, Lactobacillus casei, Enterococcus faecium and Pediococcus pentosaceus, were applied at doses of 5×104, 1×105 and 5×105 CFU/g of cabbage. In three further experiments, L. plantarum, Microsil and a commercial strain of Lactobacillus buchneri were applied at doses of 5×105 and 5×106 CFU/g. Spontaneously fermented sauerkrauts were prepared as the control variants in all experiments. L. plantarum at doses of at least 5×105 CFU/g significantly (P<0.05) suppressed formation of putrescine, tyramine and cadaverine, amines occurring at the highest levels. Spermidine contents varied between 10 and 30 mg/kg and were not affected by the starter cultures. Levels of tryptamine, spermine and histamine were very low, often below the detection limits. For practical application, a dose of at least 5×106 CFU/g of the tested L. plantarum strain seems to be likely. The tested strains of L. buchneri and E. faecium showed tyrosine decarboxylase activity in an in vitro test.