Abstract
The characteristics of Chinese sauerkraut fermented by Leuconostoc mesenteroides NCU1426, Lactobacillus plantarum NCU1121 and binary co-culture (Leu. mesenteroides NCU1426-L. plantarum NCU1121) were studied. The mixture of materials was sterilized firstly, and then was fermented for seven days in the inoculation with lactic acid bacteria. The pH value and number of viable cells of lactic acid bacteria in the brine were monitored during the fermentation. The changes in the concentrations of substrates and products in the three fermentations were analyzed by high performance liquid chromatography. The study has determined the characteristics of Chinese sauerkraut fermentation in pure culture fermentation with either Leu. mesenteroidies NCU1426 or L. plantarum NUC1121 and by binary co-culture as well as the interaction among the two lactic acid bacteria used.
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