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Title

Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content on sauerkraut

AuthorsPeñas, Elena ; Frías, Juana ; Sidro, Beatriz; Vidal-Valverde, Concepción
KeywordsSauerkraut
Microbial quality
Biogenic amines
Starter culture
Issue Date1-Nov-2010
PublisherElsevier
CitationFood Chemistry 123(1): 143–150 (2010)
AbstractWhite cabbage (Brassica oleracea L. var. capitata cv. Bronco) was fermented, at 0.5% and 1.5% NaCl, using Lactobacillus plantarum or Leuconostoc mesenteroides as starter cultures and, subsequently, sauerkraut was stored at 4 C for 3 months. Microbial populations and six biogenic amines (putrescine, cadaverine, histamine, tyramine, spermine and spermidine) were investigated. Fermentation and storage increased aerobic mesophilic bacteria and LAB populations in sauerkrauts, and this was accompanied by a rise in biogenic amine content. L. plantarum sauerkrauts produced with 0.5% NaCl had the highest microbial counts, whilst no differences between salt contents were found with L. mesenteroides. Total biogenic amine amount was lower at 0.5% NaCl than at 1.5% in both induced fermentations and L. mesenteroides produced a lower content than did L. plantarum. Spermidine was the major contributor to the total biogenic amine content, followed by putrescine, whilst histamine was present at the lowest level. The individual and total biogenic amine levels in the experimental sauerkrauts stored at 4 C for 3 months were below the upper limits reported in the literature for fermented products, indicating good quality and safety of the sauerkrauts. L. mesenteroides starter and 0.5% NaCl were the optimal fermentation conditions for producing sauerkrauts with the lowest biogenic amine contents
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2010.04.021
URIhttp://hdl.handle.net/10261/37676
DOI10.1016/j.foodchem.2010.04.021
ISSN0308-814
Appears in Collections:(IFI) Artículos
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