Inna Garmasheva, Olga Vasyliuk, Nadezhda Kovalenko, Ljubov Oleschenko
New approach for fast screening of lactic acid bacteria for vegetable fermentation
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
Klíčová slova: fermentation, vegetables, Lactobacillus, biotechnology, fermented foods
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Anotace: The main goal of this research was to select a Lactobacillus plantarum strains which could be used as starters for fermented vegetables production. A total of 109 L. plantarum strains were screened based on their ability to drop the pH value in pasteurized vegetable-based media (without and with NaCl) after 8 h incubation. The effect of NaCl on the level of acidification after 8 h incubation was more dependent not on its concentration but on the vegetable-based medium and L. plantarum strain. Four L. plantarum strains were selected and used for lab-scale fermentation of cabbage and cucumbers, this resulted in an accelerated acidification of the vegetables in comparison with the spontaneous fermentation. Strong positive correlations between the differences of initial pH value and the values reached after fermentation during 8 h (ΔpH) on vegetable-based media and vegetable fermentations, suggests that the screening process in vegetable-based media after 8 h incubation could be effective. Four L. plantarum strains, selected in this study, can be used as starters for fermented vegetables.