Vegetable Fermentation

Traditional fermentations
 Under appropriate conditions, most
vegetables will undergo a spontaneous lactic
acid fermentation
 Example of natural microflora of plant:
 Anaerobes: 105-106; aerobes: 106-107
 Coliforms: 104-105
 LAB: 101-103
 Yeasts: 101-103
 Molds: 101-103
Vegetable fermentation steps

 Harvest
 Wash
 Trim, and shred or size
 Brine
 ferment
Making sauerkraut
sauerkraut is "acidic cabbage." It is the result
of a natural fermentation by bacteria
indigenous to cabbage in the presence of 2 to
3% salt. The fermentation yields lactic acid as
the major product. This lactic acid, along with
other minor products of fermentation, gives
sauerkraut its characteristic flavor and
texture.

The literal translation from German is “sour

cabbage”
Sauerkraut: health benefits: vitamin C is
abundant.
Vegetable fermentations
 Harvest
 Special crop varieties for fermented vegetables
 Growth conditions and harvest time affect sugar levels
 Wash
 Minimal
 Trim
 Remove damaged parts and core, shred, or sort by size
Key points for vegetable fermentation

 Natural fermentation
 No heat process to inactive other flora
 Natural lactic acid bacteria to carry out fermentation
 LAB minor population, but dominant in successful product
fermentation
 Succession: the fermentation depends not on any single
organism, but a consortium of bacteria representing several
different genera and species. A given organism (or group of
organisms) initiates growth and becomes established for a
period of time. Due to accumulation of inhibitory
compounds, growth slows down and gives way to other
species that are less sensitive to those factors.
Microbiology of sauerkraut fermentation

 A definite sequence of lactic acid bacterial species

required
 Initiated by the heterofermentative Leuconostoc
mesenteroides
 Followed by heterofermentative rods such as Lb. brevis,
homofermentative Lb. plantarum and Pediococcus
cerevisiae
Sauerkraut
 Leuconostoc mesenteroides
 Has relatively short lag phase and high growth rate at low
temp (15-18C)
 Heterofermentative pathway (lactic acid, acidic acid, CO2,
ethanol)
 Acidic environment (0.6%-0.8%, as lactic acid) inhibit non-
lactic competitor and favors other LAB
 Acid approaches 1.0%, inhibit L. mensenteroides (4-6
days)
 Other homolactic bacteria
 Acidity 1.6%, pH below 4.0, only L. plantarum can
grow
 Final acidity 1.7%, pH 3.4-3.6 (Fig 7-2)
Microbiology of sauerkraut fermentation

 Leuc. mesenteroides
 Gas-forming

 Rapid growth

 Active over a wide range of temp and salt conc.

 Produce lactic acid, acetic acid, CO , lower pH rapidly

2
 Limit undesirable M/O and enzymes that might soften the

cabbage shreds
 Creates anaerobic atmosphere, prevent oxidation of ascorbic

acid and darkening of natural color of the cut cabbage and

stimulates growth of LAB
 Incidental M/O
 G- coliform and pseudomonad types usually undetectable in a

day or two
Microbiology of sauerkraut fermentation

 Lb. brevis, Lb. plantarum, Ped. cerevisiae increase

rapidly
 Contribute to the major end products including lactic
acid, acetic acid, carbon dioxide, ethanol
 Minor end products
 Volatile compounds: diacetyl, acetyladehyde,
sulphur compounds, ethyl butyrate, etc.
Microbiology of sauerkraut fermentation

 Control of salt of fermentation

 Brine, flavor, control the growth of M/O
 Control of temp of fermentation
 2.25% salt, 18°C (65°F)
 Temp increases, LAB sequence changes too
 Lenc retarded, Lb dominant
 At 32°C and above, homofermentation dominant, flavor and
aroma deteriorated, reminiscent of acidified cabbage due to
LA, darkened readily
Defects & spoilage of sauerkraut fermentation

 Discoloration (autochemical oxidation)

 Loss of acidity
 Off-flavor and odors (moldy, yeasty, rancid)
 Slimy
 Softened kraut and pink-colored kraut
 Due to aerobic growth of molds and/yeasts
 Control-create anaerobiosis
 Shift in microbial community
Leuconostoc mesenteroides - dominant micro popln
@ 21oC grows well
Produces mannitol
Not inhibited by 2.5% salt

 Continuing succession
 Lactobacillus plantarum - produces acid (no gas)
[Lactic acid] reaches 1.5-2%
Growth removes mannitol (has bitter flavour)
 Fermentation can be STOPPED
 Canning or refrigeration

 Residual sugar & mannitol

 after L. plantarum continues succession
 L. brevis
Increase [Lactic acid] to 2.4%
Imparts bitter acid flavour

 High Quality Sauerkraut:

 [Lactic acid] 1.7%
 Low [diacetyl] contribute to flavour
The cabbage/salt mixture is weighted down to squeeze out
the juices and incubated at room temperature in covered
containers. The cover inhibits the entry of OXYGEN into
the mixture and allows ANAEROBIC FERMENTATION
occur. At the end of the fermentation period the pH should
be ~ 2.0 and the sauerkraut should contain about 1% lactic
acid.
The sauerkraut fermentation process utilizes the indigenous
population of bacteria in the raw cabbage to produce lactic
acid. This produces a low pH environment that allows few if
any other bacteria to survive. The lactic acid is also what
gives the kraut it's characteristic sour flavor. Salt is added to
the raw cabbage to draw out much of the water (drier
product keeps longer) and to inhibit salt-intolerant bacteria.
This allows the acid producing bacteria to get a strong foot
hold and dominate the population.
Throughout the fermentation, it is critical that
oxygen be excluded. The presence of oxygen
would permit the growth of some spoilage
organisms, particularly the acid-loving molds
and yeasts.