Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation

被引：20

作者：

Tlais, Ali Zein Alabiden ^{[1
]}

Kanwal, Sadia ^{[1
]}

Filannino, Pasquale ^{[2
]}

Albiac, Marta Acin ^{[1
]}

Gobbetti, Marco ^{[1
]}

Di Cagno, Raffaella ^{[1
]}

机构：

[1] Libera Univ Bolzano, Fac Sci & Technol, I-39100 Bolzano, Italy

[2] Univ Bari Aldo Moro, Dept Soil Plant & Food Sci, I-70126 Bari, Italy

来源：

FOOD RESEARCH INTERNATIONAL | 2022年 / 156卷

关键词：

Sauerkraut; Controlled fermentation; Ternary starter; Sequential inoculum; Bioactive compounds; LACTIC-ACID BACTERIA; VAR; CAPITATA; ASCORBIGEN; VEGETABLES; FRUITS; FOODS;

D O I：

10.1016/j.foodres.2022.111116

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the effectiveness of two novel started-assisted sauerkraut fermentations in comparison with spontaneous fermentation. Three lactic acid bacteria strains were selected as best starters for sauerkraut processing, based on the complementarity of pro-technological (kinetics of growth and acidification) traits, phenotypic fingerprints through OmniLog Phenotype MicroArray, and phenolics metabolism.The selected strains were applied according to two different fermentation methods based on steering sequential and temporally deferred inoculum of three strains, and ternary simultaneous inoculum. Sequential and ternary starters-assisted fermentations lasted 9 and 7 days, respectively, and were compared to conventional spontaneous fermentation lasting 35 days. Sequential and ternary fermentations resulted in a higher and constant number of lactic acid bacteria compared to spontaneous fermentation, which reflected on the acidification and sugar utilization. Ternary fermentation enhanced phenolic compounds conversion (hydrocaffeic acid, hydro-ferulic acid, 4-ethyl catechol), ensuring at the same time higher level of aliphatic (glucobrassicanapin) and indole glucosinolates (glucobrassicin) and derivatives (ascorbigen). Short fermentation of sequential and ternary starters-assisted processing caused only slight changes in the sensory profile compared to the spontaneous process, preserved the structural integrity of sauerkraut, and did not affect the colour lightness.

引用

页数：11

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