Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Microbiological and Physicochemical Quality Characteristics of Low-salted Sauerkraut (fermented cabbage)

저염 Sauerkraut (fermented cabbage)의 미생물 및 이화학적 품질 특성

  • Ji, Hye-In (Department of Food and Nutrition, Duksung Women's University) ;
  • Kim, Kyung-Hee (Department of Food and Nutrition, Duksung Women's University)
  • 지혜인 (덕성여자대학교 식품영양학과) ;
  • 김경희 (덕성여자대학교 식품영양학과)
  • Received : 2022.01.12
  • Accepted : 2022.02.23
  • Published : 2022.02.28
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Abstract

This study investigated the minimum salt concentration required for achieving the optimal quality characteristics of sauerkrauts made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) of sea salt to cabbage according to the fermentation period. For evaluating the quality characteristics, we measured the microorganisms (lactic acid bacteria, yeast, and coliform group), pH, total acidity, salinity, chromaticity, and hardness every 24 hours. The lactic acid bacteria were identified and analyzed, and acceptance test was carried out on the 4th day of fermentation. The results showed that the salinity of 0.5, 1.0, 1.5, and 2.0% sauerkrauts on the 4th day of fermentation was lower than the average salinity of Baechu-Kimchi. The 0.5, 1.0, 1.5, and 2.0% sauerkrauts had significantly higher lactic acid bacteria than the 2.5% sample, and the coliform group was not detected after the 5th day of fermentation. Among the microbes identified, Weissella cibaria JCM 12495 was found only in domestic sauerkraut, in addition to Lactococcus lactis NCDO 604, Leuconostoc citreum JCM 9698, and Lactobacillus sakei DSM 20017. The results of the acceptance test show that 1.0 and 1.5% sea salt sauerkraut had significantly higher overall acceptance compared to the other samples. In conclusion, sauerkraut with a salt concentration of 1.0 and 1.5% (w/w) had abundant lactic acid bacteria and excellent sensory properties, suggesting that the production of low-salted sauerkraut can be adopted to reduce consumer salt intake in the future.

Keywords

Acknowledgement

This work was supported by grants from Duksung Women's University Research 2020.

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