THE USE OF LACTIC ACID BACTERIA IN THE PROCESS OF DIRECTED FERMENTATION OF A WHITE CABBAGE
Fermentation is a very complex dynamic process with numerous chemical, physical, and microbiological changes affecting the quality of the finished product. At present, in the industry starter cultures are practically not used, which leads to large losses of finished products (up to 40 %). The use of...
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| Format: | Article |
| Language: | English |
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Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2018-07-01
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| Series: | Овощи России |
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| Online Access: | https://www.vegetables.su/jour/article/view/587 |
| _version_ | 1826564260331782144 |
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| author | N. E. Posokina O. Yu. Lyalina E. S. Shishlova A. I. Zakharova |
| author_facet | N. E. Posokina O. Yu. Lyalina E. S. Shishlova A. I. Zakharova |
| author_sort | N. E. Posokina |
| collection | DOAJ |
| description | Fermentation is a very complex dynamic process with numerous chemical, physical, and microbiological changes affecting the quality of the finished product. At present, in the industry starter cultures are practically not used, which leads to large losses of finished products (up to 40 %). The use of starter cultures allows not only to obtain high quality products, but also to significantly reduce production losses. The aim of the research was to study the process of directed fermentation of white cabbage variety "Slava" using strains of lactic acid bacteria and their consortium, taking into account the degree of their mutual influence. The following lactobacilli were used as strains of lactic acid bacteria – Lactobacillus brevis VKM V1309, Lactobacillus plantarum VKM V-578. Experiments were carried out on model media to obtain comparative data. In the process of directional fermentation using strains of lactic acid microorganisms and their consortium for the first time studied the dynamics of changes in quality indicators. Mathematical models developed in the course of research adequately describe the degree of destruction of glucose and fructose during fermentation. The model medium was made of white cabbage (raw material) for research, for this purpose it was subjected to homogenization and sterilization in order to create optimal conditions for the development of the target microflora and to determine the degree of destruction of glucose and fructose by various strains of lactic acid microorganisms. In the process of research, we found that the use of a consortium of lactic acid bacteria (L. brevis + L. plantarum) for this culture medium is impractical, but the addition of fructose in the amount of 0,5% by weight of the model medium can significantly intensify the process of fermentation of white cabbage. |
| first_indexed | 2024-03-07T19:54:33Z |
| format | Article |
| id | doaj.art-ce77af9e269d4d0b9622414203fe36f7 |
| institution | Directory Open Access Journal |
| issn | 2072-9146 2618-7132 |
| language | English |
| last_indexed | 2025-03-14T10:17:02Z |
| publishDate | 2018-07-01 |
| publisher | Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" |
| record_format | Article |
| series | Овощи России |
| spelling | doaj.art-ce77af9e269d4d0b9622414203fe36f72025-03-02T11:11:19ZengFederal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"Овощи России2072-91462618-71322018-07-0104818510.18619/2072-9146-2018-4-81-85494THE USE OF LACTIC ACID BACTERIA IN THE PROCESS OF DIRECTED FERMENTATION OF A WHITE CABBAGEN. E. Posokina0O. Yu. Lyalina1E. S. Shishlova2A. I. Zakharova3Russian 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)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)Fermentation is a very complex dynamic process with numerous chemical, physical, and microbiological changes affecting the quality of the finished product. At present, in the industry starter cultures are practically not used, which leads to large losses of finished products (up to 40 %). The use of starter cultures allows not only to obtain high quality products, but also to significantly reduce production losses. The aim of the research was to study the process of directed fermentation of white cabbage variety "Slava" using strains of lactic acid bacteria and their consortium, taking into account the degree of their mutual influence. The following lactobacilli were used as strains of lactic acid bacteria – Lactobacillus brevis VKM V1309, Lactobacillus plantarum VKM V-578. Experiments were carried out on model media to obtain comparative data. In the process of directional fermentation using strains of lactic acid microorganisms and their consortium for the first time studied the dynamics of changes in quality indicators. Mathematical models developed in the course of research adequately describe the degree of destruction of glucose and fructose during fermentation. The model medium was made of white cabbage (raw material) for research, for this purpose it was subjected to homogenization and sterilization in order to create optimal conditions for the development of the target microflora and to determine the degree of destruction of glucose and fructose by various strains of lactic acid microorganisms. In the process of research, we found that the use of a consortium of lactic acid bacteria (L. brevis + L. plantarum) for this culture medium is impractical, but the addition of fructose in the amount of 0,5% by weight of the model medium can significantly intensify the process of fermentation of white cabbage.https://www.vegetables.su/jour/article/view/587directed fermentationuse of lactic acid bacteria (lab)white cabbagelactocultureconsortiummodel environmentdegradation of glucose and fructosemathematical data processing |
| spellingShingle | N. E. Posokina O. Yu. Lyalina E. S. Shishlova A. I. Zakharova THE USE OF LACTIC ACID BACTERIA IN THE PROCESS OF DIRECTED FERMENTATION OF A WHITE CABBAGE Овощи России directed fermentation use of lactic acid bacteria (lab) white cabbage lactoculture consortium model environment degradation of glucose and fructose mathematical data processing |
| title | THE USE OF LACTIC ACID BACTERIA IN THE PROCESS OF DIRECTED FERMENTATION OF A WHITE CABBAGE |
| title_full | THE USE OF LACTIC ACID BACTERIA IN THE PROCESS OF DIRECTED FERMENTATION OF A WHITE CABBAGE |
| title_fullStr | THE USE OF LACTIC ACID BACTERIA IN THE PROCESS OF DIRECTED FERMENTATION OF A WHITE CABBAGE |
| title_full_unstemmed | THE USE OF LACTIC ACID BACTERIA IN THE PROCESS OF DIRECTED FERMENTATION OF A WHITE CABBAGE |
| title_short | THE USE OF LACTIC ACID BACTERIA IN THE PROCESS OF DIRECTED FERMENTATION OF A WHITE CABBAGE |
| title_sort | use of lactic acid bacteria in the process of directed fermentation of a white cabbage |
| topic | directed fermentation use of lactic acid bacteria (lab) white cabbage lactoculture consortium model environment degradation of glucose and fructose mathematical data processing |
| url | https://www.vegetables.su/jour/article/view/587 |
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