MICROBIOLOGICAL ANALYSIS OF SAUERKRAUT IN THE PROCESS OF ITS FERMENTATION ACCORDING TO THE TRADITIONAL AND MODERNIZED TECHNOLOGIES

Abstract

Aim. The aim of this work is detection of the differences in the quantitative and qualitative content of the microorganisms involved in fermentation of traditional Ukrainian food – sauerkraut (cabbage) under various conditions of its production. Methods. Microbiological methods for the isolation (cultivation on selective chromogenic medium) and identification of isolated microorganisms: using the semi-automatic biochemical test systems and laser desorption technique (MALDI). Results. The changes in qualitative and quantitative composition of microorganisms in tested sauerkraut samples taken at different stages of fermentation process by the traditional local (original) recipe and produced by upgraded modern technology have been revealed. In particular, the strains of Lactobacillus delbrueckii were isolated from all tested samples of fermented product, while the strain of L. casei was isolated only from sauerkraut’ samples made according to the original recipe. In these same samples, as opposed to those that were manufactured by industrial technology, the number of isolated strains of enterococci was insignificant. Conclusion. The results obtained confirmed the significant differences in qualitative and quantitative content of isolated microorganisms isolated from tested sauerkraut samples depending of methodology of its fermentation. The important differences in the composition of microorganisms associations at the beginning and at the end of sauerkraut fermentation have also been detected and defined.