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    7 views87 pages

    Calidad Chucrut Reglamento

    Uploaded by

    ROBERTO JHALVER VEGA PAULINO

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    © All Rights Reserved
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    ALERT 3 WANN Ae . -B HACA, Ni Ys 14880 BULLETIN 824 MAR 16 \970 a SAUERKRAUT ae Ok Ly CARL S$. PEDERSON and MARGARET N. ALBURY NEW YORK STATE AGRICULTURAL EXPERIMENT STATION, GENEVA, CORNELL UNIVERSITY Contents 391841 Page Microbiological Changes in the Sauerkraut Fermentation ...... 1 Classification of Vegetable-Fermenting Species in Relationship to other Bacteria .......... veces 3s Effect of Environmental Factors upon Growth ... 6 Influence of Temperature id Influence of Salt .... 12 Total Acidity and Hydrogen Ion Concentration 16 Effect of Temperature upon Color 19 An Unusual Type of Darkening of Kraut 21 Historical Development of Present-Day Knowledge ‘ 23 Pure Culture Inoculation .. 29 Chemical Constituents of Cabbage | and Sauerkraut 32 Lipid Components ...... een : 37 Abnormal Fermentations . 39 Acetyl Choline ........ 40 Bactericidal Activity ... : 41 Sulfur Compounds of Cabbage 42 Other Chemical Substances ......... | 44 Vitamin Contents of Cabbage and Sauerkraut auae 45 Ascorbic Acid ....... pie od eo ecneoe top cuesescogo 7 46 Commercial Practice ....... a: Gace - . 51 Processing Improvements 53 Salting 7 53 Covering the Kraut in “Vats. 7 54 Acidity Determinations ... 54 Canning . 56 Cooling : 57 Other Containers... 57 Methods of Analysis 58 Microbiological Methods . . . 58 Chemical Analysis . 60 Quality Grading . 61 Concluding Remarks ........... : 7 64 MRORGNCNCCS 66 ‘A publication of the New York State Agricultural Experiment Station, Geneva, College of Agriculture, A Statutory College of the State University of New York at Cornell University, Ithaca. THE SAUERKRAUT FERMENTATION by Carl $. Pederson and Margaret N. Albury Microbiological Changes in the Sauerkraut Fermentation ‘A major contribution to the elucidation of the microbiology and chemistry of vegetable fermentations was made when Pederson (211, 212) showed that the sauerkraut fermentation was initiated by the bacterial species, Leuconostoc mesenteroides (Tsenkovsky) (1878), Van Tiegham (1878), and completed in sequence by the species Lacto- bacillus brevis (Orla-Jensen) (1919), Bergey et al. (1984) (syn. Lacto- bacillus pentoaceticus), and Lactobacillus plantarum (Orla-Jensen) (1919), Holland (1919) (syn. Lactobacillus plantarum and Lactobacillus cucumeris). The significance of the observation concerning the activity of Leuconostoc mesenteroides was not fully appreciated until further study revealed its complete role. Known previously only as a spoilage organism in sugar processing operations, its value as an important and useful microorganism in the preservation of foods was unsuspected Continued study of the sauerkraut and other vegetable fermentations emphasized the importance of this species. Leuconostoc mesenteroides initiates growth in vegetables more rapidly than any other lactic acid bacterium over a wide range of temperatures and salt concentrations (Table 1). It produces carbon Table 1—The More Rapid Initiation of Acid Production by Leu- conostoc mesenteroides than by Lactobacillus brevis and Lactoba- cillus plantarum Percentage of Max. Acidity Produced by the Species in Species Temperature 1Day Days 10 Days Percentage of Max. Acidity Leuconostoc mesenteroides 10°C (50°F) 3 2 62 Lactobacillus brevis 10°C (50°F) 0 0 10 Lactobacillus plantarum 10°C (50°F) 0 0 18 Leuconostoc mesenteroides 15°C (59°F) 19 47 90 Lactobacillus brevis 15°C (69°F) 0 0 48 Lactobacillus plantarum 15°C (59°F) oO 0 55 Leuconostoc mesenteroides 20°C (68°F) 50 84 100 Lactobacillus brevis 20°C (68°F) 8 18 4 Lactobacillus plantarum 20°C (68°F) 12 31 80 Lactobacillus mesenteroides 25°C (77°F) 7 4 100 Lactobacillus brevis 25°C (77°F) 15 33 1 Lactobacillus plantarum 25°C (77°F) 34 54 92 dioxide and acids quickly to lower the pH, thereby inhibiting the development of undesirable microorganisms and the activity of their enzymes, which may soften vegetables. The carbon dioxide produced replaces air and provides an anaerobic condition favorable to stabilizing the ascorbic acid and the natural color of the vegetable. The growth of this species apparently changes the environment making it more favorable for the growth of other lactic acid bacteria in the bacterial sequence. The combination of acids, alcohol, esters, and other growth products imparts a unique and desirable flavor. The species converts excess sugars to mannitol and dextran, which are generally non- fermentable, to organisms other than lactic acid bacteria. Mannitol and dextran, unlike sugars, do not have free aldehyde or ketone groups to combine with amino acids to initiate darkening of the food. The species produces a higher pH for any given level of acid than the homofermentative bacteria. Elucidation of the role of the species Leuconostoc mesenteroides has changed and standardized certain prac- tices in the sauerkraut industry. Leuconostoc mesenteroides is truly a very valuable species whose role should be studied and appreciated in many food fermentations. Fermentation is a very ancient method of preparing and storing food so that it retains its wholesome characteristics and nutritive values. Fermentation practices antidate recorded history. The cause and nature of the changes which occur remained inexplicable until much of our present-day knowledge was obtained. Bacteria were known only to a few individuals 100 years ago; most of the knowledge regarding the role of bacteria in fermentation has been obtained during the past 60 years. The fact that the species, Leuconostoc mesenteroides, exerted such an effect in vegetable fermentation was not appreciated when it was first observed that this species initiated the sauerkraut fermenta- tion. Previously, Orla-Jensen (197) had isolated strains of Betacoccus arabinosaceus (Leuconostoc mesenteroides) from sour potatoes, sour cabbage, sour dough, and some milk products, but he was primarily interested in the species, rather than its effect. Because he applied a new name to the species, only a few bacteriologists recognized his isolates as strains of the genus Leuconostoc. Since 1930, this species has been found important in initiating the fermentation of many other vegetable products, ie., beets, turnips, chard, and cauliflower (Pederson, unpublished); green beans and sliced green tomatoes (Pederson and Albury, unpublished); whole-head cab- bage (kiseo kupus, 242); Brussels sprouts (299); mixed vegetables, (196); kimchi (135); idli (183); mostasa (200); cucumbers (229, 231); and sugar-beet pulp silage (194). The species has been associated with fermentation of silage (43, 83, 142, 143, 292); with coffee (73, 228); burong dalag (195); and puto (Orillo and Pederson, unpublished). It is also likely that the coccoid bacteria observed microscopically by Fabian and Wickerham (60) in fermenting dill pickles were leuconostoc. Although some of these products may be relatively unimportant in this country, they are significant abroad. Fermented beets are an im- 2 portant food in some European diets; however, the extremely dex- tranous or slimy growth of leuconostoc would preclude their acceptance by Americans. Cauliflower ferments in a similarly slimy manner and it is difficult to remove the dextran formed. On the other hand, although sauerkraut during the early stages of fermentation may exhibit a slimy brine, if it is left in the vat for completion of fermentation the dextran is fermented and the product is no longer slimy. The mixed vegetable fermentations used in China, Korea, the Philippines, and neighboring countries are extremely important to the people in these countries. In Korea, the quantity consumed of the vegetable blend, kimchi, is second only to rice. There is little doubt that Leuconostoc mesenteroides initiates the fermentation of the Paw Tsay or Yen Tsai prepared in China, if the vegetable has not been precooked as was done by Hsio Hui Chao (115). The initiation of growth in brined cucumber pickles by Leuconostoc mesenteroides is inhibited by high salt concentration and by high fermentation temperatures. The pH of the brine is altered so quickly by fermentation in lower salt-content brines that the organism can only be isolated during the very early stages of fermentation. This rapid change in pH is extremely beneficial in the inhibition of enzyme activ- ity. In the worst incidence of softening of salt stock ever observed by the senior writer, a high concentration salt brine of 40° salinity and a temperature of 85-90°F were employed. In subsequent vats, in which the water temperature was reduced to 70°F and the salt concentration dropped to 30°, no further softening occurred. While the importance of Leuconostoc mesenteroides has been stressed, this should not be construed to imply that the roles of other lactic acid-producing species in the sequence, ie., Lactobacillus brevis, Pediococcus cerevisiae, and Lactobacillus plantarum are unimportant. Lactobacillus plantarum, the high acid-producing species, produces the high acidity in all vegetable fermentations and it may, therefore, be said to play the major role. This species, as well as the species, Lactobacillus brevis, has been well known since the beginning of the century (20, 98, 99, 100, 101, 197, 304, 305). The species, Pediococcus cerevisiae, has been associated with spoilage of beer. Although Henneberg (100, 101) observed its presence in fer- mentations of sauerkraut and pickles, little attention was given to that brief notation in his book. The organisms at times, produce a consid- erable portion of the acid in some fermentations, particularly those conducted at the higher temperatures and the higher salt concen- trations (235). Classification of Vegetable-Fermenting Species in Relationship to other Bacteria Man has utilized fermentation for centuries as a means of preparing and preserving foods. Shortly after the middle of the 19th century, the important period in the development of bacteriology began. This 3 period was ushered in by Louis Pasteur. He proved that there are many types of fermentations, each caused by its individual or specific agents. Until that time, there had been no clear realization that there could be more than one kind of fermentation. Pasteur demonstrated that fermentation was not a simple process, but rather that it consisted of a considerable variety of distinct phenomena, each brought about by distinct and specific microorganisms. The developing interest in the years following this led to wider study and discovery of new microbial types. It was soon realized that bacteria must be named and grouped or classified in order that one investigator might know what kind of organism another was studying. The names, Leuconostoc mesenter- oides, Lactobacillus brevis, Pediococcus cerevisiae, and Lactobacillus plantarum are universally recognized. Their names have the same connotation in Korea, Japan, or any other country as in the United States, Bacteria are considered members of the plant kingdom. Broken down through the many phyla, classes to orders, are found the above named species in the fourth order, consisting of 13 families, and in 1 family, the Lactobacillaceae (10). This family of 10 genera include the 3 genera of lactic acid bacteria, Leuconostoc, Pediococcus, and Lactobacillus which are so important in vegetable fermentations. Leuconostoc mesenteroides, (Tsenkovsky) (1878), Van Tiegham (1878) (10a) cells are spherical or coccoid bacteria, that occasionally elongate (Figs. la and 5). The spheres, 0.9 to 1.2 microns in diameter, often occur in pairs or in short or long chains. Growing in sucrose solutions, the organisms are usually surrounded by a thick, gelatinous, colorless, dextran (Fig. 1b). They are fastidious in their growth requirements for certain amino acids, vitamins, minerals, and sugars, They will ferment glucose to about 45 per cent levo-rotatory lactic acid, 25 per cent carbon dioxide, and 25 per cent acetic acid and ethyl alcohol. The sugar, fructose, is partially reduced to mannitol. Dextran is often often produced in sucrose solutions. The pentoses, arabinose and xylose, are fermented to yield equi-molecular quantities of lactic and acetic acids, Fig. 1.—Leuconostoc mesenteroides. (a) Microphotograph of broth culture (x 1,500). (b) Micro: photograph of sucrose broth culture illustrating dextran capsule (x 1,500). Fig. 2.—Lactobacillus brevis. Microphoto- Fig. 3.—Pediococeus cerevisioe. Micro- graph of broth culture. x 1,500. photograph of broth culture. x 1,500. Lactobacillus brevis, (Orla-Jensen) (1919), Bergey et al 1934 (10a) is a rod-shaped bacterium 0.7 to 1.0 by 2.0 to 4.0 microns that often grows in chains or long filaments (Figs. 2 and 5). This species produces the same end-products in fermenting sugar, but it produces about 50 per cent more acid, is less prone to produce dextran than is Leuconostoc mesenteroides, and its lactic acid is inactive. This species is more fastidious in its growth requirements and has never been shown to initiate fermentation of vegetables. Pediococcus cerevisiae Balcke 1884 (10a) is a spherical or coccoid bacterium that often occurs in tetrads or groups of four (Figs. 8 and 5). It ferments sugars to the inactive form of lactic acid, ie., about equal amounts of dextro and levo-lactic acid. Upwards of 95 per cent of the sugar fermented may be recovered as lactic acid and it will produce about twice as much titratable acid as the leuconostocs. It also exhibits definite requirements for growth. Lactobacillus plantarum (Orla-Jensen) (1919), Holland 1920 (10a) is a homo-fermentative rod, 0.7 to’ 1.0 by 3.0 to 8.0 microns long (Figs. 4 and 5) that often grows in chains or filaments. It is the highest acid-producing species of this group, yielding three to four times as much acid as the leuconostocs. Fig. 4-—Loctobacillus plantarum. Micro- photograph of broth culture. x 1,500. Fig. 5—Microphotograph of per cent. The paired cocci, upper left, are presumably Leuconostoc mesenteroides; the long rods brevis, the shorter rods, Lacto- bacillus plantarum. The groups of four, center right, are presum- ably Pediococcus cerevisiae \ 5 ~ [ ~~: saverkraut juice, acidity 1.65 — are presumed to be Lactobacillus * — - All these species have many other characteristics in common. They are all gram-positive, non-sporulating, non-nitrate reducing, and non- gelatin liquifying. They grow better in the absence of air, ie., they are microaerophilic. They will seldom grow on the surface of media. Although they require certain proteins, or rather, amino acids, they produce little change in the proteins. In the past, many names have been applied to these various species (Table 2), and at times these names have appeared in the literature. The species, Streptococcus faecalis, occasionally appears in such a listing, but it is relatively unimportant in vegetable fermentations. Table 2—Important Species in the Fermentation of Sauerkraut (In order of increasing total acid production) Species Type 1, Streptococcus faecalis Homofermentative Synonyms (partial list) Micrococcus ovalis, Streptococcus ovalis, Streptococcus faecium 2 Leuconostoc mesenteroides Heterofermentative Synonyms (partial list) Ascococcus mesenteroides, Strepto. coccus mesenteroides, Betacoccus arabinosaceus, Leuconostoc arabinosaceus 3. Lactobacillus brevis Heterofermentative Synonyms (partial list) Bacillus casei», Betabacterium brev Bacillus brassicae fermentatae, Lactobacillus fermentatae, Lactobacillus pentoaceticus, Lactobacillus lycopersici 4. Pedliococcus cerevisiae Homofermentative Synonyms (partial list) Sarcina cerevisiae, Micrococcus cere- visiae, Streptococcus cerevisiae, Pediococcus damnosus, Strepto- coccus damnosus, Pediococcus albus Lactobacillus plantarum Homofermentative Synonyms (partial list) Streptobacterium plantarum, Bacillus cucumeris fermentati, Lactobacillus cucumeris, Lactobacillus pentosus, Lactobacillus arabinosus, Bacterium brassicae, Lacto- bacillus brassicae, Bacterium acetyl cholini Effect of Environmental Factors upon Growth In addition to the characterizing of microorganisms responsible for fermentation, the growth of these species and their relative rates of fermentation may be considered. Temperature, salt concentration, and sanitary conditions are the primary environmental factors of importance. The complex changes of kraut fermentation are produced by the growth of a sequence of heterofermentative and homofermentative lactic acid bacteria. The growth of each species depends upon its initial presence in the cut cabbage, the composition of the cabbage, 6 particularly its sugar and salt concentrations, the temperature of fermentation, and, apparently, the fineness of cut of the cabbage. Our present knowledge of the biochemical changes produced by the several species of lactic acid bacteria was obtained from the results of numerous studies at various research institutions during the past 40 or more years. Application of this knowledge to vegetable fermentation provides the explanation for differences observed in quantities and proportions of end-products of many fermentations. Many studies of kraut fermentation demonstrated the major importance of using the optimal concentration of salt and the most favorable temperature of fermentation. Influence of Temperature The bacterial species, Leuconostoc mesenteroides, initiates growth more rapidly and at lower temperature than the other species involved in sauerkraut fermentation. The quality characteristics of sauerkraut are largely dependent upon the growth of this species. In preparing cabbage for sauerkraut, the temperature of the shredded cabbage in the vat will be governed primarily by the temperature of the cabbage and the air temperature at the time of vat-filling. The rate of fer- mentation will be influenced by these temperatures. The relative influence of each of the successive species is also a function of these temperatures (Fig. 6). This is illustrated in Fig. 6a,b,c, and d showing the relationship of the growth of species of microorganisms and rate of acid development to time. In the kraut-producing areas of the United States, an average temperature of about 65°F (18°C) with salt concentration of 2.25 per cent may be considered normal (Fig. 6b). Fermentation is initiated by Leuconostoc mesenteroide: and con- tinued by Lactobacillus brevis MMM and Lactobacillus plantarum ZA. The last species is the most active in the later stages of fermentation. A final total acidity of 1.7 to 2.3 per cent acid, calculated as lactic acid, ' will be attained with an acetic acid to lactic acid ratio of about 1 to 4. © At higher temperatures, ie, 73.4°F (23°C) (Fig. 6b) the rate of : fermentation will be greater so that a brine acidity of 1.0 to 1.5 per cent, calculated as lactic acid, may be attained in 8 to 10 days. Active growth of Lactobacillus brevis and Lactobacillus plantarum may be . initiated in 3 to 5 days and the kraut may be completely fermented » in approximately 1 month. Ata still higher temperature of 89.6°F (32°C) the rate of fermenta- tion may be very rapid and an acidity of 1.8 to 2.0 may be attained _ in 8 to 10 days. The major share of the acid produced will result q from the growth of the homo-fermentative bacteria, Lactobacillus 4 plantarum and Pediococcus cerevisiae. The flavor of the kraut will be 4 inferior; it may be likened to acidified cabbage. Because of its warm temperature, the kraut will darken readily and, unless canned im- mediately, will have a poorer shelf life than kraut fermented at lower temperatures. Kraut fermented at the higher temperatures will often have a low 7 ail EFFECT OF TEMPERATURE UPON THE DEVELOPMENT OF [ACID AND CHANGES IN BACTERIAL FLORA OF SAUERKRAUT a 78°C 225% salt i rieeses beatin pantarom ESTIMATED NUMBER OF EACH SPECIES OF BACTERIA x 10" PERCENT TOTAL ACID AS LACTIC ACIO 70 90 167 to 20-30 4050, TIME IN DAYS A [EFFECT OF TEMPERATURE AND SALT CONTENT UPON THE DEVELOPMENT OF ACIO AND CHANGES IN BACTERIAL FLORA OF SAUERKRAUT yaar (23°C) 225% SALT a rrsineses 20 6 ESTIMATED NUMBER OF EACH SPECIES OF BACTERIA x 10" PERCENT TOTAL ACID AS LACTIC ACID TIME IN DAYS c [EFFECT OF TEMPERATURE UPON THE DEVELOPMENT ‘OF ACID AND CHANGES IN BACTERIAL FLORA OF SAUERKRAUT saarr nerc) 225% saLt ESTIMATED NUMBER OF EACH SPECIES OF BACTERIA x10 ° PERCENT TOTAL ACIO AS LACTIC ACID je 70 30 40507090 TIME IN DAYS EFFECT OF TEMPERATURE UPON THE DEVELOPMENT ‘OF ACIO AND CHANGES IN BACTERIAL FLORA OF SAUERKRAUT ‘a96°F (92°C) 225% SALT ESTIMATED NUMBER OF EACH SPECIES OF BACTERIA x10" PERCENT TOTAL ACID AS LACTIC ACID ie air onee eFeen one aa! TIME IN OAYS . Fig. 6.—Effect of temperature upon the acid development and changes in bacterial flora of sauerkraut fermented with 2.25 per cent salt; 6(a) at 7.5°C (44.6°F) until 70th day; 6(b) at 18°C (64.4°F); 6(c) at 23°C (73.4°F); and 6(d) at 32°C (89.6°F). percentage of acetic acid and will not attain as high an acidity even though the pH is lower. It will also be more subject to yeast spoilage, partly because of its low content of carbon dioxide. Also, it will un- doubtedly be low in ascorbic acid. Since the temperature of kraut in a vat will change very slowly during storage, kraut fermented at higher temperatures will darken readily and, therefore, should be processed as quickly as possible after fermentation is completed. At the low temperature of 45.5°F (7.5°C) (Fig. 6a) fermentation is very slow. Leuconostoc mesenteroides will grow slowly and an acidity of only 0.8 to 0.9 per cent total acid, calculated as lactic acid, may be attained in a month; however, it may be noted that an acidity of about 0.4 per cent is attained in about 10 days. This acidity is important in its preservative effect. The species of the genera Lacto- bacillus and Pediococcus can not grow well at this low temperature. The kraut may not be completely fermented for 6 months or more or until the temperature in the vat slowly rises to a temperature suitable for their growth. In the particular fermentation noted in Fig. 6a the container was placed in a 65°F room after 70 days at 45.5°F in order to accelerate the fermentation, The quality of the completely fer- mented product was similar to that fermented at 65°F. This is a desirable fermentation condition when the processor may wish to hold his kraut in vats until the following spring or summer. Previously a range of 60°F to 65°F was found by Parmele et al. (201, 202) and Martin et al. (172) to result in superior kraut. Vaughn (291) suggested 55°F to 65°F as the best fermentation temperature; Durach (55) recommended a temperature below 60°F for fermentation. Round (261) advocated careful control of temperature during kraut manufacture. Round (260, 262) and LeFevre (146, 148, 149, 155) observed that kraut organisms grow best at 86°F and advocated sufficient warming of the cabbage to attain this temperature in the vats. Bell (8), in Germany, said a temperature of 86°F was best for making kraut. This recommendation was also made by Fabian (59), by Bitting (11), and by the then current authors of books and circulars from many experiment stations throughout the country; this tempera- ture theory, however, was predicated upon the results of bacteriological studies of only a few kraut isolates made by the U. S. Department of Agriculture scientists and recommendations should be changed to agree with later observations. Pederson (213, 241) studying the relationship of temperature to rate of sauerkraut fermentation, demonstrated for commercial conditions a definite correlation between the atmospheric temperature of the day preceding vat-filling and the ensuing rate of fermentation of the kraut (Fig. 7). Other temperature factors, particularly the air temperature within the building during vat-filling, also influenced the results. His second report contains this statement: “On a number of occasions in the past, temperature conditions detrimental to the quality of sauer- kraut have been observed. In general, these have been the effects of excessive, rather than insufficient, heat.” In a few instances, however, 9 cabbage packed at the extremely low temperatures of 32°F to 36°F has failed to ferment normally, and it became apparent that gram- negative types had developed, with consequent harm. 2 pope s 2 Fig. 7—The relotionship of average air temperature on the day of vat filling to the time required to produce 1.6 per cent acid in the kraut. The vertical lines represent times required for production of 1.6 per cent in the individual vat filled on the specific date. The species, Pediococcus cerevisiae, ordinarily unimportant in com- mercial sauerkraut fermentations, becomes more influential at the higher temperatures of 89.6°F and 98.6°F and at higher salt con- centrations (Figs. 6d and 8c). The quality of kraut fermented at extremely high temperatures is generally inferior to that fermented at lower temperatures. The sup- pression or favoring of various species is reflected by the ratio of pH to total acid. Pure cultures of homofermentative lactics always produce a lower pH than the heterofermenters for any given level of total titratable acidity (225). A greater change in pH is produced by the lactic acid of homofermentation than by the mixture of lactic and acetic acids produced in heterofermentation. Homofermentation will produce a lower final pH in kraut than heterofermentation, even when the total acidity is also lower. It may be concluded from these studies that kraut fermented at the lower temperatures of 55°F to 65°F will be superior in quality to kraut fermented at the higher temperatures of 75°F and above since, in these fermentations, the heterofermentative lactics exert a greater effect. Since lower salt concentrations of 1.8 to 2.25 per cent will also favor growth and fermentation by the heterofermentative lactics, salt concentration also will influence quality. 10 “yps ques sod gre Yum (2) MyDS IUe> sed gz'z YEH (@)B 4108 qua sed | yum (0)g 4JOs qua sed | YIM 4G¥'EL) 2,7 42 PewUeUis9s yno2enDs jo Bi0y | uy seBupyp puo pis jo yusudojarap ays uodn jusjuo> yYos yo 2yg—g “B1y > a v shvo NI WIL sava NI aWiL sxva Ni aw 11 iby 2UDv1 S¥ ALIODW TVIOL INBDERE aby 21D¥1 S¥ OY TWIO1 IN3>¥34 ‘lv 91191 S¥ ADDY TWLO1 INIDIBA 101 x VREIDVE 40 529845 HOWE 40 EWAN ORIYWHIS3 40x VRELDVE 40 5319345 HOV 40 BIOWAN GRIYWS2 491% VIIBLDVS 40 $31D345 HOV 40 BHEWNN GaLYWUSS WS STE (De€0) Ae ot Lvs use (avez) dered : ae o NYS wot DoeL) sawee Anwpngnys 40 vio Invwnanys 40 VATS TWHIB12¥G NI SBONVHD ONY ODW 40 {WIIIOVE NI SJONVHD GNY ODW 40 INAW4OTHAIO Inywnnnys 40 VAOW NEIDVE NI SIONYHD ONY ODY -NW4O12A30 341 NOUN INBINOD VS 40 13443 SHI NOdn INSINOD 11¥S ONY FunLVaB4W31 40 193443 40 IN3W4OTBAIQ 3HL NOdN INGINOD 11¥5 40 193483 Influence of Salt The role of salt in fermentation has been well defined. Salt with- draws water and nutrients from the cabbage tissue. The nutrients furnish the substrate for the growth of lactic acid bacteria. Salt, in conjunction with the acids produced by fermentation, inhibits the growth of undesirable bacteria and delays enzymatic softening of the kraut. It is generally known that insufficient salt results in softening of the kraut and yields a product lacking flavor. A satisfactory salt concentration (Fig. 8b) favors the growth of the various lactic acid bacteria in their natural sequence and yields a kraut with the proper balance of salt to acid. Pederson and Albury (285) demonstrated (Figs. 6 and 8) that a low salt concentration of 1 per cent is more advantageous to the growth of the heterofermentative lactics Leuconostoc mesenteroides and Lacto- bacillus brevis, and that a high salt concentration of 3.5 per cent is more detrimental to their growth than to the growth of the homo- fermentative lactics. Excessive salt inhibits the growth of the heterofer- mentative bacteria (Fig. 8c). High salt concentration thus results in the predominance of the homofermenting lactic acid bacteria that produce little carbon dioxide essential for flushing out entrapped air among the cabbage shreds. Yeast growth, including growth some- times of pink yeast, becomes more prevalent in a high salt concen- tration brine Little is known about the environmental conditions that prevailed in the early days of sauerkraut making. Lind’s (158) description of the “Zoorkool” prepared by the Dutch, referred to the sprinkling of cabbage with salt, but did not specify the quantity of salt used. Ap- parently there was little standardization of methods. Also, considerable variation in the amount of salt used in sauerkraut manufacture has since been noted. Henneberg (98, 99) and Wehmer (304, 305) noted that a range of 0.5 per cent to 3.5 per cent salt was used. In general, the Germans and Dutch used about 1.5 to 1.75 per cent salt. It was common practice to increase the amount of salt in each barrel or vat as the season progressed. This practice was copied by packers in this country, Salt was ordinarily estimated with a salometer, the inaccuracy of which has been pointed out by Pederson and Kelly (217). In its first definition of sauerkraut, the Federal Food and Drug Administration stated that sauerkraut is made in the presence of not less than 2 per cent and not more than $ per cent salt. This salt concentration was adopted primarily as a result of the publications by Round (260, 262), Round and Lang (263), and LeFevre (152, 153, 154). LeFevre (152, 153) specified the minimum salt and acid require- ments for kraut. Bell (8) observed that the concentration of salt used in Germany was generally 2.0 to 2.5 per cent. Brunkow et al. (14) obtained better kraut with the use of 2 per cent salt rather than 3 per cent, which produced a tough product. 12 The kraut defect, “pink kraut,” was observed first by Butjagin (20), Wehmer (305), and Henneberg (100). Brunkow et al. (15) and Fred and Peterson (75) noted that the cause for this condition was the growth of pigmented yeast. They observed that the discolored kraut usually had an abnormally high salt content. Pederson and Kelly (220) observed that pink kraut usually contained a salt content in excess of 2.5 per cent, They associated the growth of the yeasts with any factor that would inhibit a normal fermentation, or that would suppress or adversely affect the heterofermenting bacteria. While this was usually the result of abnormal salt concentration, it could also be a tempera- ture effect or failure to clean the sides of the vats, thereby causing a heavy inoculation with homofermenting bacteria. TANK 13 TANK 12 Average 2.21 Average 2.42 Fig. 9.—Cross-sections of two sauerkraut vats, showing the variations in salt concentrations in various areas. Th carts had been dumped. er circle represents the area where the contents of the cabbage Sometimes pink kraut has been observed in vats of kraut in areas only a few feet from a vicinity of soft kraut. The latter condition is now associated with insufficient salt. Pederson (223) found that these conditions, soft kraut and pink kraut, were frequently correlative with the improper distribution of salt (Fig. 9). In most cases the soft kraut occurred in the region where the sliced cabbage had previously been dumped, whereas pink kraut occurred at the periphery of this area. It was theorized that the force of falling cabbage tended to compress it, forcing the freshly formed brine of high salt content away from the center to the periphery of the area. The salt concentration was consequently low in the center area and high in the peripheryl area, accounting for either the soft texture or the pink color. Pederson (223) also observed softening at the sides and bottom of vats where salt concentration was excessively high. This condition has been as- sociated with a failure to ferment properly. 13 i i In making additional salt distribution studies, Pederson (unpub- lished) prepared kraut in barrels and in vats, using a 26 per cent salt solution. Although salt distribution was good in the barrels in which the cabbage and solution could be well blended, in the vat the brine tended to settle to the bottom while the floating, shredded kraut was improperly salted; much of the kraut in the center of the vat, there- fore, became soft. Several studies of the organisms involved in kraut fermentation have demonstrated the importance of salt concentration. The gram-negative bacteria, often found on the surfaces of vegetables are strains of the genera, Pseudomonas, Flavobacterium, and Achromobacter, and are intolerant of high salt concentration. The important species, Leuco- nostoc mesenteroides, is less salt-tolerant than species of the genera, Lactobacillus, Pediococcus, and Streptococcus. Since the leuconostoc are more salt sensitive than species of the other genera, it is reasonable to assume that growth of the leuconostoc is more likely to be optimal at lower salt concentrations; it is, therefore, plausible that Brunkow et al. (14) obtained better kraut at 2 per cent than at 3 per cent salt concentration. Pederson and Albury (235) demonstrated the decreasing influence of heterofermentative bacteria in fermentations with abnormally high salt contents (Fig. 8c). Pederson et al. (238) demonstrated a definite correlation between the general quality of kraut and its salt/acid ratio, with the kraut of abnormal ratios usually scoring lowest in quality (Fig. 10). A good balance between salt and acid resulted in superior kraut (288). It may be noted (Table 8) that kraut of higher salt con- YARATION tm SALIVACIO RATIO (OF CANNCO SUERIRALT 195 maa a Fig. 10.—The salt-acid ratios obtained by analyses of canned saverkrauts of 1932, q 1940, 1953, 1954, and 1955, in relationship TA mow to their quality ratings; salt-acid ratios in x 1960-61 were very similar to those obtained » in 1955, I tae “all wl ieee 14 Sururesp Kq saml oxy Jo ryB19m hq qud9 sod zy Butrouror oye mexy Jo Surpeas 1arWOLpUrL, uw oz wt ost Ca Ws we ove ov ar oT 691 zat se 0% 00g w 1 #1 at a 58% 68% $L% sr We wt 161 sot 86% oe ose o er 9% aut ost sot 0% 0% 00% 2 03 8o 6LT Ost UI L61 Su gu 08 8 6LT a #81 zor ust ost os w aut 96 sa wr 1g $1 oo ae gut 99 sat 80'T wT oot er 9% Fe % 6 180 og" oh = 6% = ogo _ og sauag V sa1i9g V sourg y sous souag y sout9s a souag y % % aqnejos-uoN —-aN|V se PPV. pov Super % wow), % Jameton, aTReIOA, reI0L dajawoupuay, ayes paasasqo Peppy ares. mexponeg jo LIproy sNejos-uoN 07 BpHLJOA Jo oney pue

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