Abstract
Sauerkrauts were prepared in three laboratory experiments from three white cabbage varieties by initial fermentation at 22°C for 14 days, then stored at 5–6°C and analysed after six months. Six variants were observed: a spontaneously fermented one as control and inoculated ones with commercial strains of lactic acid bacteria Lactobacillus plantarum, Lactobacillus casei, Pediococcus pentosaceus, Enterococcus faecium and mixed Microsil preparative, all at dose 5×106 CFU g−1 of cabbage. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capillary chromatography. Sauerkraut quality parameters, pH value, total acidity, lactic acid, acetic acid, ammonia, alpha-amino groups and ethanol, were also determined. Histamine, tryptamine, spermidine and spermine concentrations were usually below 10 mg kg−1 and sometimes below detection limits. Formation of tyramine, putrescine and cadaverine, whose total concentrations were from 450 to 780 mg kg−1 in control variants, was significantly (P<0.005) suppressed by L. plantarum and Microsil. Similarly, these inoculants also significantly lowered (P<0.005) formation of acetic acid, ammonia and alpha-amino groups. The effects of the other inoculants were limited.
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