Food Science Commons^™

Influence Of Pre-Fermentation Inoculations With Leuconostoc Mesenteroides And Lactobacillus Plantarum On Physico-Chemical Properties Of Fresh And Dehydrated Sauerkraut, William T. Nabors

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect Leuconostoc mesenteroides and Lactobacillus plantarum has on the physical and chemical properties of fresh and dehydrated sauerkraut was tested. Sauerkraut inoculated with L. plantarum was slower in fermenting and significantly lower in acidity and higher in pH. Dehydration of sauerkraut by freeze-conventional hot-air and micro-wave processes produced a significant loss in volatile components, ascorbic acid , lactic acid and an increase in pH. Each of the dehydration processes caused browning of the sauerkraut . These changes were less with freeze-drying and increased with conventional hot-air drying and microwave drying. Gas-liquid chromatography confirms the loss of volatile components …