Lab

Ma
nua
l
FIT
2083
FOOD
BIOPRO
CESSIN
G

FACULTY
OF
BIOENGINE
ERING AND
TECHNOLO
GY
 Food Bioprocessing Lab Manual 2021/2022

Preparation of Lab report

Instructions
Please prepare your report according to the following structure:

1) Principle
- Write a brief background regarding the bioprocess lab/ food product you are
producing.
2) Material and Apparatuss and Methods
3) Results
4) Discussions
5) Questions and Answers
6) References.

Please observe the laboratory’s safety rules and regulations. Food bioprocessing lab stresses
on hygiene control. Ensure that your utensils and hands are cleaned properly before handling
the labwork.
 Food Bioprocessing Lab Manual 2021/2022

LAB 2 PREPARATION OF SAUERKRAUT

Principle

Sauerkraut is the result of fermenting activities of Leuconostos mesenteroides, Lactobacillus

plantarum, L. brevis and Enterococcus faecalis. It is a series of combined reactions. L.
mesenteroides initiates production of lactic acid and L. plantarum sustains it. When acid
concentration reaches 0.7-1% L. plantarum takes over completely along with L. brevis and E.
faecalis. Total acidity of final product is 1.5-2% of which 1-1.5% is due to lactic acid.

Objectives: At the end of this lab, students must able to

1. To evaluate the quality of sauerkraut
2. To determine the ph value and color of the sauerkraut.

Material and Apparatuss

i) Cabbage
ii) table salt (non-iodized)
iii) basins/ large plastic container
iv) large wooden spatula
v) heavy weights (pemberat)
vi) glass jars
vii) cheese cloth
viii) pH meter

Methods
1) Wash the cabbage leaves.
2) Remove the outer leaves and shred the cabbage head (2.5 – 5cm)
3) Note the weight of the shredded leaves.
4) Take table salt equal to 3% of total weight of cabbage leaves.
5) Place the cabbage and sprinkle the salt in alternate layers in the basin.
6) Press with large wooden spatula to squeeze out the juice.
 Food Bioprocessing Lab Manual 2021/2022

7) Cover and weigh down the cabbage to produce anaerobic conditions for the fermenting
process to take place.
8) Place the cabbage in jars, filled to the neck and close with lid.
9) Do not tighten the lid when closing.
10) Leave the jar at room temperature to allow fermentation process to occur for 14 days.
11) Periodically observe the kraut for pH, taste and smell. The kraut is fermented till the
physical smell and taste develop.

Results and Discussions

i) pH value and color observation

pH value 1st day 3rd day 5th day 7th day 9th day 12th day 14th day
Color
Aroma
Texture

ii) Sensory evaluation

Note:
DO NOT CONSUME if your sauerkraut appears SLIMY or turns PINKISH

1) Odour: acidic, earthy, spicy or putrid.

2) Colour: Brown, pink, straw yellow, pale yellow or colourless.
3) Texture: Soft (fermenting orgnanism is L. plantarum), slimy (fermenting organism L.
cucumeris is growing rapidly), rotted (spoiled by bacterial, yeast or mold action).
4) pH should be in the range of 3.1-3.7.

Please prepare your report accordingly and answer the following questions.
1) Discuss the fermentation process and the microorganisms involved during the incubation
of the sauerkraut.
2) Does sauerkraut have any nutritional properties? Discuss.
 Food Bioprocessing Lab Manual 2021/2022

3) Discuss the changes that occur (pH, color, aroma and taste) in your sauerkraut from Day
1 to Day 7.
4) Did you face any spoilage problems in your sauerkraut? List the factors that could cause
spoilage of sauerkraut and to overcome these factors.