Production of probiotic cabbage juice by lactic acid bacteria

• Published in: Bioresource technology Vol. 97; no. 12; pp. 1427 - 1430
• Main Authors: Yoon, Kyung Young, Woodams, Edward E., Hang, Yong D.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.08.2006; Elsevier Science
• Subjects: Bacteria - metabolism; Biological and medical sciences; Brassica; Brassica - chemistry; Brassica - metabolism; Brassica - microbiology; Cabbage juice; Carbohydrate Metabolism; Fermentation; Food industries; Fundamental and applied biological sciences. Psychology; Hypersensitivity; Lactic Acid - chemistry; Lactic Acid - metabolism; Lactic acid bacteria; Lactobacillus - metabolism; Lactobacillus casei; Lactobacillus casei - metabolism; Lactobacillus delbrueckii; Lactobacillus plantarum; Lactose - chemistry; Probiotic; Probiotics - chemistry; Research and development. New food products, dietetic foods and beverages; Temperature; Time Factors; Probiotic; Cabbage juice; Lactic acid bacteria; Lactobacillus delbrueckii; Lactobacillus plantarum; Lactobacillus casei; Vegetable juice; Bacteria; Lactobacillaceae; Cabbage
• ISSN: 0960-8524; 1873-2976
• DOI: 10.1016/j.biortech.2005.06.018

Research was undertaken to determine the suitability of cabbage as a raw material for production of probiotic cabbage juice by lactic acid bacteria ( Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Cabbage juice was inoculated with a 24-h-old lactic culture and incubated at 30 °C. Changes in pH, acidity, sugar content, and viable cell counts during fermentation under controlled conditions were monitored. L. casei, L. delbrueckii, and L. plantarum grew well on cabbage juice and reached nearly 10 × 10 8 CFU/mL after 48 h of fermentation at 30 °C. L. casei, however, produced a smaller amount of titratable acidity expressed as lactic acid than L. delbrueckii or L. plantarum. After 4 weeks of cold storage at 4 °C, the viable cell counts of L. plantarum and L. delbrueckii were still 4.1 × 10 7 and 4.5 × 10 5 mL −1, respectively. L. casei did not survive the low pH and high acidity conditions in fermented cabbage juice and lost cell viability completely after 2 weeks of cold storage at 4 °C. Fermented cabbage juice could serve as a healthy beverage for vegetarians and lactose-allergic consumers.