Effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures in lower salt concentration fermentation on the sauerkraut quality

E., Zubaidah and I., Susanti and S.S, Yuwono and A.P, Rahayu and I., Srianta and P.J., Blanc (2020) Effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures in lower salt concentration fermentation on the sauerkraut quality. Food Research, 4 (4). pp. 1038-1044. ISSN 2550-2166

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Abstract

This research was aimed to study the effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures application in lower salt concentration fermentation on sauerkraut quality. Fresh cut cabbage was fermented with different starter cultures (L. plantarum, L. mesenteroides or the combination) at different lower salt concentration (0.5% or 1%) at 28oC for 5 days. The obtained sauerkrauts were subjected to evaluation of the quality i.e. total lactic acid bacteria, pH, total acidity, total phenolic content and DPPH scavenging activity analysis. The sulforaphane content analysis was performed by using LC-MS. The starter cultures increased total lactic acid bacteria, total acidity and decreased pH. L. mesenteroides resulted in the highest total phenolic content and the lowest IC50 value. Sauerkraut with the addition of L. mesenteroides contains sulforaphane higher 848.65 ng/g than that of control 776.47 ng/g. The results analysis of LC-MS also detected another compound, namely 2-phenethyl isothiocyanate, an antimicrobial compound. The sauerkraut is potential in functional food development with antiproliferative, anti-inflammatory, antioxidant, and anti-cancer activities.

Item Type: Article
Uncontrolled Keywords: Antioxidant, Lactobacillus plantarum, Leuconostoc mesenteroides, Sauerkraut
Subjects: Agriculture and Food Technology
Divisions: Journal Publication
Depositing User: F.X. Hadi
Date Deposited: 20 Apr 2020 05:49
Last Modified: 20 Apr 2020 05:49
URI: http://repository.wima.ac.id/id/eprint/21750

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