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ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 15 - 2024 |
doi: 10.3389/fmicb.2024.1482163
Optimisation of Lactobacillus fermentation conditions and its application in the fermentation of salt-free sauerkraut
Provisionally accepted- 1 Moutai Institut, Zunyi, China
- 2 National University of Defense Technology, Changsha, Hunan Province, China
To identify what are the dominant lactic acid bacteria (LAB) involved in the fermentation of salt-free sauerkraut, and optimize its industrial culture conditions, we isolated and identified a strain of LAB, which is referred to as Lactobacillus sp. DF_001, with the preservation number CCTCC NO: M20232593, from five different regions in Guizhou Province. Industrial culture conditions were optimized using Plackett-Burman and Central Composite design experiments, and the potential role of this LAB in salt-free sauerkraut fermentation was validated. Bioproduction was optimal with a culture time of 66 h, starch/water ratio of 1.7 % and inoculum of 0.02 %, which gave approximately three-fold higher yield than the basal culture medium DeMan-Rogosa-Sharpe medium (MRS). The LAB was used in small-scale industrial experiments. The Dafang LAB significantly enhanced the sensory score of the salt-free sauerkraut products by about 32% compared to the control group. The total acid content increased by about 32% and the sugar and nitrite contents were reduced by 67.27% and 69.58%, respectively. The total number of bacterial colonies decreased by 37.5%. All other indicators complied with the national standard, providing overall the basis to improve salt-free sauerkraut fermentation.
Keywords: salt-free sauerkraut, Lactic acid bacteria, Probiotics, Plackett-Burman experiment, Central composite design
Received: 17 Aug 2024; Accepted: 02 Oct 2024.
Copyright: © 2024 Wenlun, Li, Huang, Yang, Liu, Yu, Yuan, He, Hu, Li, Meng, Chen, Liao, Chen, Yu and Zhang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Feng Zhang, Moutai Institut, Zunyi, China
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