Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043

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• 作者：Irmela Sarvan ; Francesca Valerio ; S. Lisa Lonigro ; Silvia de C ; ia ; Ruud Verkerk ; Matthijs Dekker ; Paola Lavermicocca
• 关键词：Glucosinolates ; Probiotics ; Fermentation ; Biopreservation ; Brassica vegetable ; Lactobacillus paracasei
• 刊名：Food Research International
• 出版年：November, 2013
• 年：2013
• 卷：54
• 期：1
• 页码：706-710
• 全文大小：278 K

文摘

Conventional fermentation of cabbage like in sauerkraut production leads to a complete elimination of glucosinolates (GSs). In order to retain GSs in fermented cabbage, the effect of a thermal treatment (blanching) followed by fermentation (4% brine at 25 掳C) by the probiotic strain Lactobacillus paracasei LMG P22043, was investigated. After 71 h fermentation the probiotic blanched cabbage still contained 27.2 卤 2.3 渭mol/100 g GSs, corresponding to the 35% of the total GSs before fermentation. A final count of L. paracasei of 8.26 卤 1.2 log₁₀ CFU/g, and a final pH of 4.12 卤 0.1 were reached. After 30 days of refrigerated vacuum packed storage, 23.7 卤 1.5 渭mol/100 g of GSs still persisted. In the control cabbage (blanched and not inoculated with L. paracasei) no fermentation occurred and as a result final pH was 6.10 卤 0.21, leading to a product not suitable for storage and consumption. Compared to traditional sauerkraut the final product has the advantage of containing a high content of phytochemicals in combination with a high count of live probiotic bacterial cells.