A New Method of Fermenting Northeast Sauerkraut Rapidly by Lactic Acid Bacteria

Li Wei Zhao; Han Sun; Zi Yang Yu; Bo Lu; Yan Zhao; Xin Tong Wang; Chun Yan Zhao

doi:10.4028/www.scientific.net/AMR.1073-1076.1858

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 1073-1076A New Method of Fermenting Northeast Sauerkraut...

A New Method of Fermenting Northeast Sauerkraut Rapidly by Lactic Acid Bacteria

Abstract:

The paper is concerned with changes of acidity and the amount of microorganism in China Northeast sauerkraut fermentationin.It studies the effect of lactic acid bacteria, culture temperature and the concentration of sodium chloride on sauerkraut acidity ,microbial number, vitamin C and nitrite content .Methods of natural traditional fermentation sauerkraut and artificial inoculating lactic acid bacteria fermentation sauerkraut are compared,the results show artificial inoculating fermentation sauerkraut can effectively prevent the growth of harmful bacteria and inhibit formation of carcinogens such as nitrite,avoid some shortcomings in Chinese cabbage natural fermentation process.

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Periodical:

Advanced Materials Research (Volumes 1073-1076)

Pages:

1858-1862

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.1073-1076.1858

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Online since:

December 2014

Authors:

Li Wei Zhao, Han Sun, Zi Yang Yu, Bo Lu, Yan Zhao, Xin Tong Wang, Chun Yan Zhao

Keywords:

Fermentation, Lactic Acid Bacteria, New Method, Northeast Sauerkraut

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