The influence of starter culture selection on sauerkraut fermentation
The influence of starter culture selection on sauerkraut fermentation
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DOI：
10.1007/s002170050443
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发表时间：
1999-01-01
期刊：
影响因子：
--
通讯作者：
Holzapfel, WH
中科院分区：
文献类型：
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作者：
Halász, A;Baráth, A;Holzapfel, WH
发酵剂的应用对白菜发酵过程中pH值的下降速率和酸菜中生物胺的含量有积极的影响。发酵温度和盐浓度也对该过程有显著影响。在选择发酵菌种时，应考虑生物胺产量对组胺和总胺产量的影响。弯曲乳杆菌2775没有显示任何组胺合成，并导致MRS培养基上的低总胺值。L. plantarum具有低但可检测的组氨酸脱羧酶活性，但也是低胺生产者。发酵剂浓度应在5 × 10（6）至2 × 10（7）/100克卷心菜的范围内;较低的值是优选的，以避免增加酪胺浓度。
The rate of pH decrease during cabbage fermentation and the biogenic amine content of sauerkraut could be positively influenced by the application of starter cultures. Fermentation temperature and salt concentration also have a significant effect on the process. In the selection of starter strain the biogenic amine production should be considered for histamine and also total amine production. Lactobacillus curvatus 2775 did not show any histamine synthesis and resulted in low total amine values on MRS medium. L. plantarum had a low but detectable histidine-decarboxylase activity but was also a low amine producer. Starter culture concentration should be in the range of 5 x 10(6) to 2 x 10(7)/100 g cabbage; for L. curvatus the lower value is preferable to avoid increased tyramine concentrations.