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Vitamin C of sauerkraut during fermentation

Vitamin C of sauerkraut during fermentation

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Cabbage (Brassica oleracea) has short storage time due to its high-water content so that it is easily get rotten. The vegetable putrefaction can be prevented through preservation (fermentation), where the fresh cabbage is fermented to become sauerkraut by using salt as inoculum. This research is purposed to analyze the quality of sauerkraut for sev...

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... to Thakur and Kabir [13], ascorbic acid (vitamin C) contained in sauerkraut is by 0.133 -0.209 g*kg-1. In this study level of vitamin C in sauerkraut during fermentation for all treatments was ranged between 0.074 -0.616 g*kg-1 ( Figure 5). The longer the fermentation time, the lower the vitamin C content; applied all treatments. ...

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... The same could also happen in plants during fermentation or malting [64] . On the contrary, Doblado et al., [66] and Fadhil et al. [67] , reported that fermentation processes caused remarkable reduction in vitamin C content of Vigna sinensi and sauerkraut from cabbage respectively. The difference could be due to variations in raw material and/or method of fermentation employed. ...
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Fermented Macrotermes nigeriensis-Cassava mahewu (MECM) has the potential to contribute substantially to nutrition security due to its enhanced protein and micronutrient contents. However, changes related to fermentation time during processing are important factors that could affect the nutritional quality. This study determined the influence of fermentation time (0 h to 48 h) on nutritional (protein, Fe, Zn, Ca and ascorbic acid), anti-nutritional factors (phytate oxalate and tannins) and protein digestibility of freeze-dried fermented MECM using in-vitro digestion methods and standard procedures. Cassava flour was replaced with M. nigeriensis powder at 70:30% and fermented for 0, 12, 24, 42 and 48 h to obtain MECM. Results showed a decrease (P < 0.05) in pH (6.45–3.65) and increase in titratable acidity (TTA) (0.10–0.38%) with increasing fermentation time. Fermentation for 42 h enhanced (P < 0.05) protein (21.02%), Fe (52.69%), Zn (69.46%), ascorbate (125.71%) and protein digestibility (62.42%) higher than other fermented samples. Fermentation for 48 h resulted in highest reduction (P < 0.05) in Phytate (64.16%), oxalate (76.11%) and tannins (41.32%). Fermenting MECM at 42 h is an effective means of improving its nutritional qualities, while at same time providing better conditions for degrading inhibitors of minerals absorption.
... Sauerkraut -кислая капуста, производимая из предварительно измельченной белокочанной капусты путем самопроизвольного ферментирования нативными лактобациллами [19]. При этом в процессе ферментации первым видом микроорганизма демонстрирующим активное развитие, является L. mesenteroides [20]. ...
Article
Introduction: Fermentation is a biotechnological process of preserving the biological potential of raw materials and transforming them in order to impart new organoleptic properties and to increase nutritional value of the product allowing diversification of daily meals; thus, in some countries fermented products make up a significant part of the human diet. Despite the fact that fermented products are very useful for humans, the fermentation process itself remained rather complicated for reproduction during a long time. Currently, starter cultures are used in industrial production of fermented food products enabling the production of foodstuffs with a guaranteed range of consumer properties. Such species of lactic acid bacteria as Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella play the main role in production of fermented food and drinks while L. mesenteroides plays the primary role in starting fermentation of many types of plant materials including cabbage, beet, turnip, cauliflower, green beans, chopped green tomatoes, cucumbers, olives, etc. Objective: To control and manage the industrial fermentation process, it is important to determine the main processes occurring at different stages and the types of lactic acid microorganisms responsible for initiation, continuation and completion of the process. Results: This review shows that, despite the variety of fermentable vegetables, L. mesenteroides species of lactic acid bacteria are of particular importance at the primary heteroenzymatic stage since during this very period the processed raw materials form conditions for inhibiting pathogenic and facultative pathogenic microflora and create optimal environment for subsequent development of targeted microorganisms determining the quality of finished products. Conclusions: When developing food technology, L. mesenteroides species of lactic acid bacteria must be an indispensable component of industrial starter cultures for obtaining final products of consistently high quality.6