FRUITS & VEGETABLE

FERMENTATION
Traditional fermentations
 Under appropriate conditions, most vegetables
will undergo a spontaneous lactic acid
fermentation
 Example of natural microflora of plant:
 Anaerobes: 105-106; aerobes: 106-107
 Coliforms: 104-105
 LAB: 101-103
 Yeasts: 101-103
 Molds: 101-103
Fruits & Vegetable fermentation steps

 Harvest
 Wash
 Trim, and shred or size
 Brine
 ferment
Making sauerkraut
Sauerkraut is "acidic cabbage."

It is the result of a natural fermentation by

bacteria indigenous to cabbage in the
presence of 2 to 3% salt.

The fermentation yields lactic acid as the

major product.

This lactic acid, along with other minor

products of fermentation, gives sauerkraut
its characteristic flavor and texture.
Vegetable fermentations
 Harvest
 Special crop varieties for fermented vegetables
 Growth conditions and harvest time affect sugar levels
 Wash
 Minimal
 Trim
 Remove damaged parts and core, shred, or sort by size
Key points for vegetable fermentation
 Natural fermentation
 No heat process to inactive
other flora
 Natural lactic acid bacteria to

carry out fermentation

 LAB minor population, but

dominant in successful product

fermentation
Succession:
 The fermentation depends not on any
single organism, but a consortium of
bacteria representing several different
genera and species.
 A given organism (or group of organisms)

initiates growth and becomes established

for a period of time.
 Due to accumulation of inhibitory
compounds, growth slows down and gives
way to other species that are less sensitive
to those factors.
Microbiology of sauerkraut fermentation

 A definite sequence of lactic acid bacterial species

required
 Initiated by the heterofermentative Leuconostoc
mesenteroides
 Followed by heterofermentative rods such as Lb. brevis,
homofermentative Lb. plantarum and Pediococcus
cerevisiae
Sauerkraut
 Leuconostoc mesenteroides
 Has relatively short lag phase and high growth rate at low
temp (15-18C)
 Heterofermentative pathway (lactic acid, acidic acid, CO2,
ethanol)
 Acidic environment (0.6%-0.8%, as lactic acid) inhibit non-
lactic competitor and favors other LAB
 Acid approaches 1.0%, inhibit L. mensenteroides (4-6
days)
 Other homolactic bacteria
 Acidity 1.6%, pH below 4.0, only L. plantarum can
grow
 Final acidity 1.7%, pH 3.4-3.6 (Fig 7-2)
 Sauerkraut fermentation requires almost no work on the part of the
operator. Cabbage contains enough lactic acid bacteria in order to
ferment and produce sauerkraut with salt alone. In order to obtain
product of the highest quality all those bacteria strains must ferment
in a certain sequence. This happens naturally as long as sauerkraut
is fermented around 18° C.
 Leuconostoc mesenteroides - they are the smallest and start the
fermentation first producing around 0.25 to 0.3% lactic acid. They
are heterofermenters, this means that they produce different
compounds such as lactic acid, acetic acid (vinegar), ethyl alcohol,
carbon dioxide (soda gas) and mannitol. If the temperature is higher
than 22° C they might not grow and that would be detrimental to the
flavor of sauerkraut. In about 2 days Leuconostoc mesenteroides
will produce 0.3% lactic acid and this increased acidity will restrict its
growth. Nevertheless, the enzymes it produced will continue to
develop flavor.
 Lactobacillus plantarum - this strain takes over the
production of lactic acid from Leuconostoc
mesenteroides and continues fermenting until an acidity
level of 1.5 to 2% is achieved. L. plantarum will ferment
at temperatures higher than 22° C and it can grow at
higher acidity levels. It will ferment at lower temperatures
as well, albeit at much slower rate. It consumes sugar
and produces lactic acid which imparts acidic taste to
fermented food. At the end of this stage sauerkraut has
an acceptable quality and can be served or canned. If
there is enough sugar left, the fermentation will continue
until all sugar supply is exhausted.
 Lactobacillus pentoaceticus ( L.brevis) - continue
fermenting until an acidity level of 2.5 - 3% is obtained.
As there is no more sugar left in the cabbage the
fermentation comes to the end.
Microbiology of sauerkraut fermentation
 Leuc. mesenteroides
 Gas-forming

 Rapid growth

 Active over a wide range of temp and salt conc.

 Produce lactic acid, acetic acid, CO , lower pH rapidly

2
 Limit undesirable M/O and enzymes that might soften the

cabbage shreds
 Creates anaerobic atmosphere, prevent oxidation of ascorbic

acid and darkening of natural color of the cut cabbage and

stimulates growth of LAB, Incidental M/O
 G- coliform and pseudomonad types usually undetectable in a

day or two
Defects & spoilage of sauerkraut fermentation

 Discoloration (autochemical oxidation)

 Loss of acidity
 Off-flavor and odors (moldy, yeasty, rancid)
 Slimy
 Softened kraut and pink-colored kraut
 Due to aerobic growth of molds and/yeasts
 Control-create anaerobiosis
 Spoilage and defects in the sauerkraut process.
 The majority of spoilage in sauerkraut is due to aerobic soil micro-organisms which break down
the protein and produce undesirable flavour and texture changes. The growth of these aerobes
can easily be inhibited by a normal fermentation.
 a. Soft kraut: can result from many conditions such as large amounts of air, poor salting
procedure and varying temperatures. Whenever the normal sequence of bacterial growth is
altered or disturbed, it usually results in a soft product. It is the lactobacilli, which seem to have a
greater ability than the cocci to break down cabbage tissues, which are responsible for the
softening. High temperatures and a reduced salt content favour the growth of lactobacilli, which
are sensitive to higher concentrations of salt. The usual concentration of salt used in sauerkraut
production slightly inhibits the lactobacilli, but has no effect on the cocci. If the salt content is too
low initially, the lactobacilli grow too rapidly at the beginning and upset the normal sequence of
fermentation.
 b. Dark coloured sauerkraut: Another problem encountered is the production of dark coloured
sauerkraut. This is caused by spoilage organisms during the fermentation process. Several
conditions favour the growth of spoilage organisms. For example, an uneven distribution of salt
tends to inhibit the desirable organisms while at the same time allowing the undesirable salt
tolerant organisms to flourish. An insufficient level of juice to cover the kraut during the
fermentation allows undesirable aerobic bacteria and yeasts to grow on the surface of the kraut,
causing off flavours and discoloration. If the fermentation temperature is too high, this also
encourages the growth of undesirable microflora, which results in a darkened colour.
 c) Pink kraut: is a spoilage problem. It is caused by a group of yeasts which produce an
intense red pigment in the juice and on the surface of the cabbage. It is caused by an uneven
distribution of or an excessive concentration of salt, both of which allow the yeast to multiply.
If conditions are optimal for normal fermentation, these spoilage yeasts are suppressed.
Manufacture of fermented pickles
 Rely on salt, oxygen exclusion, anaerobiosis to
select for growth of
 instead of dry salt
 Salt conc. higher than that for sauerkraut
 Less diverse microflora
 Brine at least 5% salt, some 7%-8%, up to 12%
 Up to 2 months, end pH ~3.5, acidity 0.6%-1.2% (as lactic)
 L. mensenteroides cannot grow
 Initiated by L. plantarum and Pediococcus sp.
 Brine condition inhibitory to coliforms and other non-LAB
 De-salted after fermentation for further consumption
 Can use starters (controlled fermentation)
Defects
 Pickles
 Bloaters and floaters
 Excessive gas pressure, internal cavity formation
 LAB (heterolactic, malolactic fermentation), coliforms, yeasts
 Control: remove dissolved CO2 by flushing or purging with
nitrogen gas
 Some can still be used
 Destruction and softening
 Slippery, loses crispness and crunch
 Cannot be used
 Pectinolytic enzymes by microorganisms
 Fungi
 Penicillium, fusarium, Alternaria, Aschyta, Cladosporium
 Control: acidity
WINE