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Effect of Temperature on Fermentation and Quality of Sauerkraut

Article  in  Indian Journal of Ecology · September 2017

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 Manuscript Number: 102
Indian Journal of Ecology (2017) 44 (Special Issue-5): 494-496 NAAS Rating: 4.96

Effect of Temperature on Fermentation and

Quality of Sauerkraut

Pran Krishna Thakur, Payel Panja and Jahangir Kabir

Department of Post Harvest Technology of Horticultural Crops
Bidhan Chandra Krishi Viswavidyalaya, Mohanpur -741 252, Nadia, India
E-mail:pran_jaan22@yahoo.co.in

Abstract: Sauerkraut prepared from variety Shaan was allowed to ferment at three temperature conditions i.e., low temperature (15-200C),
ambient temperature (25-300C) and at high temperature (35-400C) and quality was evaluated at different days interval. pH of sauerkraut of all
the treatments decreased up to 21day of fermentation and then it increased during later part of fermentation. TSS increased at different
temperatures of fermentation up to 21st day and then it decreased. Acidity and lactic acid of sauerkraut at low temperature and ambient
condition increased up to 21st day, whereas at high temperature, it increased up to 14 days and then it declined. Maximum ascorbic acid
(50.09mg/100g) was assessed in sauerkraut fermented under low temperature on 28th days followed by ambient temperature and high
temperature. Sensory score for texture particularly was significantly high at low temperature. Thus, low temperature (15-200C) was best for
fermentation and production of high quality sauerkraut.

Keywords: Cabbage, Sauerkraut, Temperature, Fermentation, Quality

Cabbage (Brassica oleracea L. var. capitata) is a good
source of vitamin B and C, carotene and minerals.
Sauerkraut is an acidic cabbage, which results from natural
fermentation by bacteria indigenous to cabbage in the
presence of salt. Temperature is a critical factor for producing
high quality fermented vegetables as it affect the acidification
rate of the vegetable and promote the growth of a single
microbial species, giving it a competitive edge over other
species (Sharma and Joshi, 2007). However, during the last
two decade information in sauerkraut production is meager.
According to Prescott et al. (2006), sauerkraut fermented at
the higher temperatures will be more prone to yeast (so-
called Mycoderma) spoilage partly because of its low content
of carbon dioxide and also darkens readily the sauerkraut.
Srivastava (2008) advised not to allow the temperature to rise
above 21oC or drop below 7oC. Thus, considering the various
previous opinions, the present investigation was undertaken
to standardize the optimum temperature range of
fermentation for quality product with variety Shaan.
MATERIAL AND METHODS
Cabbage, variety Shaan was raised in the Incheck
Research Farm, Bidhan Chandra Krishi Viswavidyalaya,
Kalyani, West Bengal was harvested and brought to
laboratory for preparation of sauerkraut by the method
reported by Thakur and Kabir (2015) at three temperature
conditions for fermentation i.e., low temperature (15-20oC),
ambient temperature (25-30oC) and at high temperature (35-
40oC) and quality was evaluated for pH, TSS (°Brix), acidity
(%), lactic acid (%), ascorbic acid (mg 100g-1) and sensory
score at 7 day interval. Composition of fresh cabbage sample
before fermentation was recorded for pH, TSS (°Brix), acidity
(%), lactic acid (%), ascorbic acid (mg 100g-1) and total sugar.
Titratable acidity, ascorbic acid and total sugar was estimated
according to Ranganna (2000). Lactic acid was determined
following the method of Cappuccino et al. (1996). Sensory
score for appearance, colour, texture, flavour and overall
acceptability were recorded following 10 point hedonic scale,
where 1 to 4.5 refers as poor, 4.5 to 6.5 as fair, 6.5 to 8 as
good and 8 to 10 as excellent taste quality (Lakshmana and
Rajanna, 2002). The taste panel of the 10 persons used in
this study was trained by a professional specialist in sensory
evaluation for carrying out different sensory evaluation tasks.
Each temperature treatment of sauerkraut was replicated
seven times with completely randomized design.
RESULTS AND DISCUSSION
The chemical composition of fresh cabbage cv. Shaan
showed that it contains 5.6% TSS, 5.48 pH, 0.204% acidity,
0.228% lactic acid, 24 mg 100g-1 ascorbic acid 2.20% sugar
(Table 1). Changes of pH and TSS at different temperatures
was significantly at different days (Table 2). pH of sauerkraut
at low temperature (15-20oC), ambient temperature (25-
30oC) and at high temperature (35-40oC) decreased up to
 Effect of Temperature on Fermentation and Quality of Sauerkraut 495

Table 1. Chemical composition of fresh cabbage temperature. This was followed by sauerkraut fermented at
Chemical parameters Fresh cabbage ambient condition and high temperature. Ascorbic acid
TSS (°Brix) 5.60 content was found to increase up to 21st days of
pH 5.48 fermentation and then it decreased in later part of
Acidity (%) 0.20 fermentation (Table 4). On 28th day maximum ascorbic acid
Lactic acid (%) 0.22 (50.09mg 100g-1) was in sauerkraut fermented with low
Ascorbic acid (mg/100g) 24.00 temperature followed by ambient temperature and high
Total sugar (%) 2.20 temperature. Although the sensory quality of sauerkraut at
low temperature were slightly better than ambient and high
temperature range, the sensory score for colour, flavour
either 14th or 20th day of fermentation and then it increased and acceptability were non-significant at different
during later part of fermentation. On 28th day the pH was 3.80 temperature of fermentation. Only texture was significantly
at ambient condition, 3.52 at high temperature and 3.45 at different among the temperature treatment for fermentation
low temperature. TSS increased at different temperature of and sensory score for texture at 15-20oC (low temperature)
fermentation up to 21th day and then it decreased. On 21th remained significantly higher at different days of
day, maximum TSS was recorded at ambient temperature, fermentation.
(9.40Brix) followed by low temperature (9.00Brix) and high
temperature (8.6 0Brix). Table 4. Changes of ascorbic acid at different temperature
Temperature Ascorbic acid (mg/100g)
Acidity and lactic acid was significantly different at
different temperature during fermentation (Table 3). Acidity Day after fermentation

and lactic acid of sauerkraut at low temperature and 7 14 21 28

ambient condition increased up to 21st day, at high Low temperature (15-20°C) 49.43 60.64 62.98 50.09
temperature, it increased up to 14th days and then it declined Ambient temperature (25-30°C) 36.50 47.97 51.98 40.54
(Table 3). Maximum acidity and lactic acid of 2.07 and High temperature (35-40°C) 34.52 45.29 47.59 36.91
o
2.91%, respectively was at 15-20 C (low temperature) CD (p=0.05) 1.53 1.59 1.64 1.50
followed by 1.60% and 2.25%, respectively at 25-30oC
(ambient temperature) on 21 st day, while at high Thus, the result revealed that low temperature of 15-20oC
temperature (35-40oC) acidity and lactic acid 1.47% and was most effective in fermentation as acidity and lactic acid
2.07%. On 28th day maximum acidity (1.98%) and lactic acid reaches more than 2% on 21st and 14th day respectively and it
(2.79%) was observed in sauerkraut fermented at low maintains low pH, high TSS, ascorbic acid content and

Table 2. Changes of pH and TSS at different temperature

Temperature pH day after fermentation TSS (OBrix) day after fermentation
7 14 21 28 7 14 21 28
Low temperature (15-20°C) 3.53 3.49 3.35 3.45 8.6 8.8 9.0 8.6
Ambient temperature (25-30°C) 3.56 3.40 3.71 3.80 9.2 9.2 9.4 8.8
High temperature (35-40°C) 3.75 3.67 3.45 3.52 8.4 8.6 8.6 8.2
CD (p=0.05) 0.06 0.09 0.06 0.09 0.11 0.19 0.18 0.19

Table 3. Changes of acidity and lactic acid at different temperature

Temperature Acidity (%) Lactic acid (%)
Day after fermentation Day after fermentation
7 14 21 28 7 14 21 28
Low temperature (15-20°C) 1.08 1.47 2.07 1.98 1.53 2.07 2.91 2.77
Ambient temperature (25-30°C) 0.96 1.34 1.60 1.47 1.35 1.89 2.25 2.07
High temperature (35-40°C) 1.06 1.72 1.47 1.28 1.51 2.43 2.07 1.80
CD (p=0.05) 0.099 0.061 0.089 0.053 0.138 0.087 0.127 0.091
 496 Pran Krishna Thakur, Payel Panja and Jahangir Kabir

Table 5. Sensory qualities at different temperature day after fermentation

Temperature Colour Texture Flavour Acceptability
7 14 21 28 7 14 21 28 7 14 21 28 7 14 21 28
Low temperature 8.10 7.80 7.00 6.30 8.10 7.50 7.10 6.40 8.00 7.40 6.70 6.20 8.30 7.20 6.80 6.30
(15-20°C)
Ambient temperature 7.20 6.70 6.10 5.50 7.40 7.00 6.50 6.00 7.30 6.60 6.00 5.20 8.00 7.00 6.50 6.10
(25-30°C)
High temperature 7.00 6.20 5.60 5.00 7.30 6.50 6.10 5.60 7.20 6.60 5.60 5.00 7.60 6.90 6.20 5.50
(35-40°C)
CD (p=0.05) NS NS NS NS NS 1.33 1.02 1.25 NS NS NS NS NS NS NS NS

superior sensory quality. At higher temperature above 21°C
probably the growth of Leuconostoc mesenteroides is not
favoured, which is principally responsible for the flavour and
odour and result in poor quality. Further two other species of
bacteria Streptococcus faecalis and Pediococcus cerevisiae
appear when high fermentation temperature prevail. These
are homo-fermentative bacteria producing only lactic acid
and do not produce the CO2 necessary to create anaerobic
condition, which is associated with lessening product quality
(Srivastava, 2008). Temperature as such effect the
acidification rate of the vegetable and promote the growth of
a single microbial species, giving it a competitive edge over
other species (Sharma and Joshi, 2007). Joshi (2016)
reported that Lactobacillus bacteria are mesophilic and work
best in a temperature ranges of 18-22°C. Srivastava (2008)
advised not to drop below 7oC and suggested optimum range
of 13oC to 18oC. Therefore, the best temperature for
fermentation and production of high quality sauerkraut which
is 15-20oC (low temperature) in the present investigation is
almost in accordance to earlier reports.
REFERENCES
Cappuccino JG and Sherman N 1996. Microbiology- A Laboratory
manual. 4th ed. Benjamin/Cumming publishing, USA, pp. 186.
Joshi VK 2016. Indigenous Fermented Foods of South Asia. CRC
Press. Taylor and Francis group. Boca Raton. New York, pp.
434.
Lakshmana and Rajanna KM 2002. Preparation, Preservation and
comparative studies on Sauerkraut of cabbage Hybrids.
Mysore Journalof Agricultural Science 36: 218-21.
Prescott LM, Harley JP and Klein DA 2006. Microbiology7th ed.
McGraw Hill Companies, New York pp 992.
Ranganna S 2000. Handbook of Analysis of Quality control for Fruit
and Vegetables Products. 2nded. Tata Mcgraw Hill Pub.Co. New
Delhi 182-89.
Sharma S and Joshi VK 2007. Influence of temperature and salt
concentration on lactic acid fermentation of radish (Raphanus
sativus). Journal of Food Science and Technology 44: 611-
614.
Srivastava ML 2008. Fermentation Technology. Narosa Book
Distributors Pvt. Ltd. New Delhi, India, pp. 259-268.
Thakur PK and Kabir J 2015. Effect of salt concentration on the
quality of sauerkraut. Journal of Crop and Weed 11: 46-48.

Received 20 May, 2017; Accepted 14 August, 2017

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