Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100445 |
Resumo: | Abstract Pickled cabbage is a traditional and typical fermented food, which occurs as a result of fermentation of bacteria that exist in the medium naturally. In this study, the effects of Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum on the pickled cabbage fermentation were investigated. The physicochemical (total acidity, salt and pH) and microbiological (lactic acid bacteria, total mesophilic aerobic bacteria and yeast-mould) changes that occurred during the fermentation were observed. In addition, the amounts of biogenic amine (BA) and metabolites were determined with HPLC. It was found that the amount of acidity (%) was lower in Lactobacillus samples. Important microbiological changes were observed in the L. plantarum 46 and L. pentosus samples. The total BA amount was found to be the lowest for the sample L. plantarum 61. It was also seen that the BA was less than any poisonous rate affecting the human health. On day 60 of fermentation, the amount of metabolite was maximum in the L. plantarum 61and L. paraplantarum samples. As a result, the total amount of BA was observed to be lowest in the L. plantarum 61 sample inoculated with L. plantarum 61 culture and in the metabolites synthesized highly. It is suggested that the use of such Lactobacillus for the natural pickle process will allows for the production of a tastier and more reliable product, contributing to the food industry. |
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Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbageLactobacilluspickled cabbagemetabolitebiogenic aminesHPLCAbstract Pickled cabbage is a traditional and typical fermented food, which occurs as a result of fermentation of bacteria that exist in the medium naturally. In this study, the effects of Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum on the pickled cabbage fermentation were investigated. The physicochemical (total acidity, salt and pH) and microbiological (lactic acid bacteria, total mesophilic aerobic bacteria and yeast-mould) changes that occurred during the fermentation were observed. In addition, the amounts of biogenic amine (BA) and metabolites were determined with HPLC. It was found that the amount of acidity (%) was lower in Lactobacillus samples. Important microbiological changes were observed in the L. plantarum 46 and L. pentosus samples. The total BA amount was found to be the lowest for the sample L. plantarum 61. It was also seen that the BA was less than any poisonous rate affecting the human health. On day 60 of fermentation, the amount of metabolite was maximum in the L. plantarum 61and L. paraplantarum samples. As a result, the total amount of BA was observed to be lowest in the L. plantarum 61 sample inoculated with L. plantarum 61 culture and in the metabolites synthesized highly. It is suggested that the use of such Lactobacillus for the natural pickle process will allows for the production of a tastier and more reliable product, contributing to the food industry.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100445Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.45020info:eu-repo/semantics/openAccessALAN,YusufYILDIZ,Neslihaneng2022-02-23T00:00:00Zoai:scielo:S0101-20612022000100445Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage |
title |
Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage |
spellingShingle |
Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage ALAN,Yusuf Lactobacillus pickled cabbage metabolite biogenic amines HPLC |
title_short |
Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage |
title_full |
Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage |
title_fullStr |
Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage |
title_full_unstemmed |
Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage |
title_sort |
Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage |
author |
ALAN,Yusuf |
author_facet |
ALAN,Yusuf YILDIZ,Neslihan |
author_role |
author |
author2 |
YILDIZ,Neslihan |
author2_role |
author |
dc.contributor.author.fl_str_mv |
ALAN,Yusuf YILDIZ,Neslihan |
dc.subject.por.fl_str_mv |
Lactobacillus pickled cabbage metabolite biogenic amines HPLC |
topic |
Lactobacillus pickled cabbage metabolite biogenic amines HPLC |
description |
Abstract Pickled cabbage is a traditional and typical fermented food, which occurs as a result of fermentation of bacteria that exist in the medium naturally. In this study, the effects of Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum on the pickled cabbage fermentation were investigated. The physicochemical (total acidity, salt and pH) and microbiological (lactic acid bacteria, total mesophilic aerobic bacteria and yeast-mould) changes that occurred during the fermentation were observed. In addition, the amounts of biogenic amine (BA) and metabolites were determined with HPLC. It was found that the amount of acidity (%) was lower in Lactobacillus samples. Important microbiological changes were observed in the L. plantarum 46 and L. pentosus samples. The total BA amount was found to be the lowest for the sample L. plantarum 61. It was also seen that the BA was less than any poisonous rate affecting the human health. On day 60 of fermentation, the amount of metabolite was maximum in the L. plantarum 61and L. paraplantarum samples. As a result, the total amount of BA was observed to be lowest in the L. plantarum 61 sample inoculated with L. plantarum 61 culture and in the metabolites synthesized highly. It is suggested that the use of such Lactobacillus for the natural pickle process will allows for the production of a tastier and more reliable product, contributing to the food industry. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100445 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100445 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.45020 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126331522383872 |