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Sauerkraut — FERMENTATION Technique | Foodgeist

What science says

flavor pairing evidence

“This wine had ‘floral’, ‘banana’, ‘lime’, ‘tropical fruit’ and ‘sauerkraut’ aroma scores intermediate to”

sequential fermentation → produced → ‘floral’, ‘banana’, ‘lime’, ‘tropical fruit’ and ‘sauerkraut’ aroma scores intermediate

Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the ar...DOI →2000DOI

technique parameter

“Strains of Lact. curvatus and Lact. sake isolated from fermenting sauerkraut were identified by hybridization with species specific 23S rRNA-targeted oligonucleotide probes and further characterized.”

Lact. curvatus and Lact. sake → isolated from → sauerkraut

Molecular characterization of Lactobacillus curvatus and Lact. sake isolated from sauer...DOI →1993DOI

process mechanism

“In this environment Lact. curvatus and Lact. sake provide up to 50% of the microbial flora especially of the later phase, depending on the process conditions.”

Lact. curvatus and Lact. sake → provide → up to 50% of the microbial flora during later phase of sauerkraut fermentation

Molecular characterization of Lactobacillus curvatus and Lact. sake isolated from sauer...DOI →1993DOI

process mechanism

“In fermenting sauerkraut, Leuconostoc mesenteroides subsp. mesenteroides is the major organism only during the early phase.”

Leuconostoc mesenteroides subsp. mesenteroides → dominate → microbial flora during early phase of sauerkraut fermentation

Molecular characterization of Lactobacillus curvatus and Lact. sake isolated from sauer...DOI →1993DOI

technique parameter

“A lactic strain associated with sauerkraut fermentation appeared to grow at a lower minimal a(w) in a glycerol-adjusted medium than in a system adjusted with NaCl; however, none of the sauerkraut organisms grew at a(w) levels of <0.95 when NaCl was the solute.”

glycerol-adjusted medium → supports → growth of lactic strain associated with sauerkraut fermentation at a(w) < 0.95

Moisture Requirements for Growth and Metabolite Production by Lactic Acid Bacteria DOI →1981DOI

Sauerkraut

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What science says