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Preliminary studies on using LAB strains isolated from spontaneous sauerkraut fermentation in combination with mineral salt, herbs and spices in sauerkraut and sauerkraut juice fermentations

Wiander, Britta and Korhonen, H. J. T. (2011) Preliminary studies on using LAB strains isolated from spontaneous sauerkraut fermentation in combination with mineral salt, herbs and spices in sauerkraut and sauerkraut juice fermentations. Agricultural and Food Science, 20 (2), pp. 175-181.

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Summary

The use of mineral salt, herbs and spices in combination with isolated lactic acid bacteria strains in sauerkraut fermentation was studied. Mineral salt differs from ordinary salt because NaCl is partially replaced by KCl. The mineral salt contains 28% KCl and 57% NaCl. The final NaCl content in the sliced white cabbage mixture was 0.5%. In approximately 20 hours the pH dropped to the desired level. All the pressed sauerkraut juices had a good microbiological quality. The sensory quality of all pressed juices was found to be either good or acceptable.


EPrint Type:Journal paper
Keywords:sauerkraut, sauerkraut juice, salt, aniseed, fennel seeds, caraway, dill, garlicmint
Subjects: Food systems > Processing, packaging and transportation
Research affiliation: Finland
ISSN:1795-1895
Deposited By: Koistinen, Riitta
ID Code:19437
Deposited On:22 Sep 2011 09:29
Last Modified:22 Sep 2011 09:29
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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