CS257737B1 - A method for producing sauerkraut using lactic acid bacteria - Google Patents

Abstract

A method of producing sauerkraut for the needs of the canning industry, the essence of which is the use of a mixture of noble, harmless cultures of lactic acid bacteria of the species Lactobacillus plantarum, Lactobacillus casei, Pediococcus adilalactici and Streptococcus faecium, evenly represented by a number of germs of 9 x 10 in a standard dry preparation, marked with the name "MICROSIL". The higher technical effect lies in controlled fermentation with a rapid onset and a balanced composition of metabolites, in the possibility of successfully fermenting not completely smothered cabbage crumb, which can cause problems during the spontaneous fermentation of the upper aerated layers of cabbage in large-volume containers.

Description

The invention relates to a method of producing sauerkraut by controlled modification of the fermentation process, consisting in inoculating cabbage with a mixture of harmless lactic bacteria of the species Lactobacillus plantarum, Lastobacillus casei, Pedioccus acidilactici, Streptococcus faccium, thereby achieving an accelerated start of fermentation, which will allow the predominance of the development of desirable bacteria even if anaerobiosis has not been achieved by perfect smothering of the cabbage crumb.

The production of sauerkraut is economically significant, although the biotechnological process itself is controlled very empirically by tamping the crumb (anaerobioson), temperature, salting and dosing of other ingredients. In the spontaneous fermentation process after stuffing the cabbage into large-volume containers, the multiplication of the bacterial species Lenconostoc mesenteroides predominates in the first phase and fermentation proceeds with the formation of gas. Lactic acid, acetic acid, mannitol and C0 ₂ are formed.

At a concentration of 0.7 to 1.0% lactic acid, these bacteria are killed. If the yeast has been able to multiply*, a small amount of alcohol is also produced, esterification of the formed acids occurs and important flavor components are formed. Lactic bacteria, represented by the species Lactobacillus plantarum, ferment mannitol and sugars into lactic acid, in the third phase, the species Lactotacillus brevis ferments the remaining sugar heterofermentatively into lactic acid, acetic acid, ethanol, mannitol and C0 ₂ . However, in the presence of air, the activity of deacidifying microorganisms allows the onset of enterobacteria and putrefactive bacteria, which leads to the deterioration of the finished product or at least to impure fermentation with the formation of a high proportion of volatile organic acids.

Therefore, the effort to accelerate the onset of lactic acid bacteria and the formation of lactic acid in sauerkraut is not new. Kroulík's experiments with the addition of Lactocidin containing the multiplication of lactic acid bacteria are known, with which the author inoculated cabbage before World War II. However, when using pure cultures, it was observed that no species, used individually, is capable of forming acceptable sauerkraut (STAMER, J. R in Proc-Frontiers in Food Research ^1, NY State Agric. Exp. Stn, (Geneva, NY) 1968. The predominance of homofermentative species at the beginning of fermentation can adversely affect the sensory characteristics of the final product in the initial stages. The imbalance in taste is caused in part by the presence of an increased level of lactic acid, which contributes to the sharply acidic character of sauerkraut and the disappearance of the bouquet, which is related to the unbalanced formation of volatile neutral components (STAMER 1968).

The addition of a pure culture of Lactobacillus plantarum can shorten the fermentation process in sauerkraut to 2 to 4 days at a temperature of 22 to 28 °C (USSR Pat. No. 376 078 from 1973). However, STAREK et al. (Final Report of the Food Packaging Agency VZ - 166, Prague 1972) noted a rather unfavorable effect of additional lactic acid bacteria on the sensory properties of sauerkraut fermented in laboratory conditions. Some authors (REHM, Η. H., REED, edit. Biotechnology Vol.

5, Verlag chemie, Weinheim 1983, p. 370), point out the complexity of the issue of aroma and taste of sauerkraut, stating that in order to achieve the desired results, the interaction of several cultures is necessary. Therefore, it was not considered advantageous to use starter cultures in industrial fermentation of cabbage, and the final practice of modifying or accelerating the fermentation of cabbage has not yet become widespread in industry.

The above-mentioned shortcomings and problems are solved by the method of producing sauerkraut according to the invention, the essence of which lies in the fact that the rolled cabbage is inoculated with a virulent suspension of harmless lactic acid bacteria Lactobacillus plantarum, Lactobacillus casei, Pediococcus acidi lactici, Stereptococcus faecium, species that were tested by the authors of the invention as the optimal composition for fermentation of cabbage.

The mutually balanced metabolic activity of these bacteria ensures the formation of characteristic and sensory significant substances during fermentation in an amount corresponding to a balanced taste, adequate acidity and aroma. The higher technical effect of the invention lies in the possibility of influencing the fermentation of cabbage in the desired direction, since the concentration of lactic acid bacteria and their multiplication accelerates the start of the fermentation process even at low temperatures. Another advantage of the method according to the invention is the possibility of saving on labor, associated with tamping the upper layers of cabbage crumb in large-volume containers in the operation of the cabbage factory.

The presence and metabolism of the inoculated lactic acid bacteria species ensures the formation of organic acids at the beginning of fermentation, even under aerobic conditions, which prevents the spontaneous development of putrefactive bacteria.

In the following, the method according to the invention is explained by way of example, without being limited by it in any way.

Example

Cabbage crumb from the normal production run was used and for fermentation in the cabbage factory, approximately 100 l open plastic barrels were selected, into which the crumb was either poured freely (72 kg/barrel) or trampled (105 kg/barrel). During filling, the crumb was sprayed with either 1 l of water (control barrels) or 1 l of a suspension of lactic acid bacteria. The usual dosage of table salt was governed by the operating standard. Lactisil lactic acid bacteria preparations containing 9 x 10 Streptococcus faecium M 74 germs in 1 g were used and the preparation was preliminarily labeled with the name

Microsil” containing 9.9 x 10 Lactobacillus plantarum, Lactobacillus casei,

Pediococcuu acidi lactici, Streptococcus faecium in 1 g, compiled by the authors of the invention. A suspension of lactic bacteria was prepared from 30 g of the preparation in 20 l of drinking water (1.5 g of the preparation/100 kg of cabbage). Fermentation went very well.

During the second and third days, foam formation was observed, with the typical smell of fermentation products.

In a further evaluation at the end of fermentation, it was found that the use of lactic acid bacteria did not cause the sensory changes reported in the literature. The final quality assessment of all samples was carried out 4 months after the start of the experiments, with the results shown in Table 1. The sensory evaluation of the sauerkraut was carried out anonymously by a nine-member panel of observers according to the following system:

Character Max, number of points taste 4 aroma 1 color 2 consistency 3

Table 1 shows that the loose cabbage crumb in the experimental barrels fermented well when treated with lactic acid bacteria cultures. The cabbage from the control barrel K 2 (without bacteria) was of the worst quality. It is interesting that also in the case of the control barrel K 1, where the cabbage was trampled, the quality was only slightly better than in K 2.

It is also interesting that in an anonymous evaluation, cabbage from the Křivice cabbage factory was ranked 5th based on tasting. The test results also prove that the MICROSIL” lactic acid bacteria mixture is more suitable as a starter than the LACTISIL monoculture. The highest number of points was awarded to cabbage from the M 3 barrel. This confirms the possibility that in the case of applying a mixed culture of MICROSIL lactic acid bacteria in the preparation of sauerkraut by spraying a crumb of a virulent mixture of bacteria, according to the invention, it is possible to dispense with stewing the cabbage in containers, since the starter ensures the rapid onset of acid-forming microorganisms and therefore, in the first phase of the fermentation process, fermentation prevails over the metabolism of banal microflora.

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Results of evaluation of sauerkraut samples using lactic acid bacteria cultures, control samples and samples from production batches

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Claims (1)

SUBJECT OF THE INVENTION Process for the production of sauerkraut using lactic acid bacteria, characterized by inoculating fresh cabbage crops with a suspension of Lactobacillus plantarum, Lactobacillus casei, Pediococcus acidi lactici, Streptococcus faecium, at a germ count of 10 to 20 χ 10 ¹ per tonne of cabbage. or in a mixture of the above strains.