Study of the dynamics of the development of lactic acid microorganisms in the two-stage process of fermenting cabbage varieties "Parus"
Relevance. Leuconostoc mesenteroides, Lactobacillus plantarum and Leuconostoc fallaxare the three main lactic acid bacteria developing in the production of sauerkraut. The process of production of fermented foods, as well as their characteristics are determined by the fermenting activity of microorg...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2019-11-01
|
| Series: | Овощи России |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/893 |
| _version_ | 1797238156514295808 |
|---|---|
| author | Vladimir V. Kondratenko Nataliya E. Posokina Jeanne A. Semenova Vladimir I. Tereshonok |
| author_facet | Vladimir V. Kondratenko Nataliya E. Posokina Jeanne A. Semenova Vladimir I. Tereshonok |
| author_sort | Vladimir V. Kondratenko |
| collection | DOAJ |
| description | Relevance. Leuconostoc mesenteroides, Lactobacillus plantarum and Leuconostoc fallaxare the three main lactic acid bacteria developing in the production of sauerkraut. The process of production of fermented foods, as well as their characteristics are determined by the fermenting activity of microorganisms used. Many food products (matured cheeses, sauerkraut, etc.) are canned products: for them, the term is significantly increased compared to the shelf life of the raw material from which these products are made. Their characteristic feature is not only high stability during storage, but also a pronounced flavor bouquet, due to the direct or indirect action of fermenting microorganisms.Material and methods. Microbiological methods of preserving fruits and vegetables are based on the formation of natural preservatives – lactic acid and alcohol, which accumulate as a result of fermentation of sugars by lactic acid bacteria or yeast. The intensity of lactic acid fermentation and the amount of accumulated lactic acid depend on several conditions: the presence of lactic acid bacteria, the content of sugars and other chemicals in the raw material, the addition of spice-aromatic plants, anaerobic conditions, temperature. Due to the accumulation of lactic acid, the development of other microorganisms, and then the lactic acid bacteria themselves, is suspended. The dynamics of development of lactic acid microorganisms and their consortia on the model media, pretreated by the culture of Leuconostoc mesenteroides species, at the main stage of step fermentation of white cabbage of the "Parus"variety are investigated.Results. Dynamics of development of monocultures of L. brevis, L. casei and L. plantarum and their paired consortia at the main technological stage at two stages of fermentation are investigated. It is established that a preliminary fermentation of a model medium with a culture of Leuconostoc mesenteroides generates adverse conditions for the development of L. brevis and L. casei in the monoculture (pseudotensorial) and in consortium with each other, but favorable conditions for the development of L. plantarum in pseudotensorial and in pairwise combinations with L. brevis and L. casei. |
| first_indexed | 2024-03-07T19:52:48Z |
| format | Article |
| id | doaj.art-046ccff55d4c4d999e5577fb09ce1a62 |
| institution | Directory Open Access Journal |
| issn | 2072-9146 2618-7132 |
| language | English |
| last_indexed | 2024-04-24T17:31:10Z |
| publishDate | 2019-11-01 |
| publisher | Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" |
| record_format | Article |
| series | Овощи России |
| spelling | doaj.art-046ccff55d4c4d999e5577fb09ce1a622024-03-28T06:09:00ZengFederal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"Овощи России2072-91462618-71322019-11-0105889310.18619/2072-9146-2019-5-88-93644Study of the dynamics of the development of lactic acid microorganisms in the two-stage process of fermenting cabbage varieties "Parus"Vladimir V. Kondratenko0Nataliya E. Posokina1Jeanne A. Semenova2Vladimir I. Tereshonok3Russian Research Institute of Canning Technology – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food Systems)Russian Research Institute of Canning Technology – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food Systems)Russian Research Institute of Canning Technology – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food Systems)Federal State Budgetary Scientific Institution Federal Scientific Vegetable Center (FSBSI FSVC)Relevance. Leuconostoc mesenteroides, Lactobacillus plantarum and Leuconostoc fallaxare the three main lactic acid bacteria developing in the production of sauerkraut. The process of production of fermented foods, as well as their characteristics are determined by the fermenting activity of microorganisms used. Many food products (matured cheeses, sauerkraut, etc.) are canned products: for them, the term is significantly increased compared to the shelf life of the raw material from which these products are made. Their characteristic feature is not only high stability during storage, but also a pronounced flavor bouquet, due to the direct or indirect action of fermenting microorganisms.Material and methods. Microbiological methods of preserving fruits and vegetables are based on the formation of natural preservatives – lactic acid and alcohol, which accumulate as a result of fermentation of sugars by lactic acid bacteria or yeast. The intensity of lactic acid fermentation and the amount of accumulated lactic acid depend on several conditions: the presence of lactic acid bacteria, the content of sugars and other chemicals in the raw material, the addition of spice-aromatic plants, anaerobic conditions, temperature. Due to the accumulation of lactic acid, the development of other microorganisms, and then the lactic acid bacteria themselves, is suspended. The dynamics of development of lactic acid microorganisms and their consortia on the model media, pretreated by the culture of Leuconostoc mesenteroides species, at the main stage of step fermentation of white cabbage of the "Parus"variety are investigated.Results. Dynamics of development of monocultures of L. brevis, L. casei and L. plantarum and their paired consortia at the main technological stage at two stages of fermentation are investigated. It is established that a preliminary fermentation of a model medium with a culture of Leuconostoc mesenteroides generates adverse conditions for the development of L. brevis and L. casei in the monoculture (pseudotensorial) and in consortium with each other, but favorable conditions for the development of L. plantarum in pseudotensorial and in pairwise combinations with L. brevis and L. casei.https://www.vegetables.su/jour/article/view/893directed fermentationstrains of lactic acid microorganismswhite cabbageconsortiummodel medium |
| spellingShingle | Vladimir V. Kondratenko Nataliya E. Posokina Jeanne A. Semenova Vladimir I. Tereshonok Study of the dynamics of the development of lactic acid microorganisms in the two-stage process of fermenting cabbage varieties "Parus" Овощи России directed fermentation strains of lactic acid microorganisms white cabbage consortium model medium |
| title | Study of the dynamics of the development of lactic acid microorganisms in the two-stage process of fermenting cabbage varieties "Parus" |
| title_full | Study of the dynamics of the development of lactic acid microorganisms in the two-stage process of fermenting cabbage varieties "Parus" |
| title_fullStr | Study of the dynamics of the development of lactic acid microorganisms in the two-stage process of fermenting cabbage varieties "Parus" |
| title_full_unstemmed | Study of the dynamics of the development of lactic acid microorganisms in the two-stage process of fermenting cabbage varieties "Parus" |
| title_short | Study of the dynamics of the development of lactic acid microorganisms in the two-stage process of fermenting cabbage varieties "Parus" |
| title_sort | study of the dynamics of the development of lactic acid microorganisms in the two stage process of fermenting cabbage varieties parus |
| topic | directed fermentation strains of lactic acid microorganisms white cabbage consortium model medium |
| url | https://www.vegetables.su/jour/article/view/893 |
| work_keys_str_mv | AT vladimirvkondratenko studyofthedynamicsofthedevelopmentoflacticacidmicroorganismsinthetwostageprocessoffermentingcabbagevarietiesparus AT nataliyaeposokina studyofthedynamicsofthedevelopmentoflacticacidmicroorganismsinthetwostageprocessoffermentingcabbagevarietiesparus AT jeanneasemenova studyofthedynamicsofthedevelopmentoflacticacidmicroorganismsinthetwostageprocessoffermentingcabbagevarietiesparus AT vladimiritereshonok studyofthedynamicsofthedevelopmentoflacticacidmicroorganismsinthetwostageprocessoffermentingcabbagevarietiesparus |