Abstract
This research was aimed to study the effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures application in lower salt concentration fermentation on sauerkraut quality. Fresh cut cabbage was fermented with different starter cultures (L. plantarum, L. mesenteroides or the combination) at different lower salt concentration (0.5% or 1%) at 28oC for 5 days. The obtained sauerkrauts were subjected to evaluation of the quality i.e. total lactic acid bacteria, pH, total acidity, total phenolic content and DPPH scavenging activity analysis. The sulforaphane content analysis was performed by using LC-MS. The starter cultures increased total lactic acid bacteria, total acidity and decreased pH. L. mesenteroides resulted in the highest total phenolic content and the lowest IC50 value. Sauerkraut with the addition of L. mesenteroides contains sulforaphane higher 848.65 ng/g than that of control 776.47 ng/g. The results analysis of LC-MS also detected another compound, namely 2-phenethyl isothiocyanate, an antimicrobial compound. The sauerkraut is potential in functional food development with antiproliferative, antiinflammatory, antioxidant, and anti-cancer activities.
Highlights
Lactic acid fermentation is expected to become an important role in the development of functional fermented vegetables
The fresh cabbage was washed, cut, added with salt at different concentration (0.5% or 1%), inoculated with different starter culture (L. plantarum, L. mesenteroides or the combination) at 20% (v/w), incubated at room temperature (28oC) for 5 days
The obtained sauerkrauts were subjected to evaluation of the quality i.e. total lactic acid bacteria, pH, total acidity, total phenolic content and diphenyl-1picrylhydrazyl radical (DPPH) scavenging activity analysis
Summary
Lactic acid fermentation is expected to become an important role in the development of functional fermented vegetables. Sauerkraut, fermented cucumbers and kimchi are the most studied lactic acid fermented vegetables mainly due to their commercial importance (Swain et al, 2014). Several lactic acid bacteria play an important role in the fermentation process i.e. L_mesenteroides, Lactobacillus cucumeris, L. plantarum and Lactobacillus pentoacetius (Lu et al, 2003; Plengvidhya et al, 2007; Swain et al, 2014). Addition of two types of bacteria to determine the performance of bacteria that play an active role when making change to bioactive compounds, and to know the performance of those local bacteria when added to bacteria to cabbage that will be used by the lactic acid bacteria for their growth. Addition of a combination of bacteria to determine the acidity in sauerkraut, if the two types of bacteria added will be active and work in the fermentation process
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