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Malolactic activity of lactic acid bacteria during sauerkraut fermentation
- The frequency of lactic acid bacteria (LAB) involved in sauerkraut fermentation with (MDC(+)) or without (MDC(-)) the ability to decarboxylate malic acid was determined. The MDC(+) phenotype was found in > 99% of homofermentative LAB isolated from commercial fermentations. In contrast, heterofermentative LAB isolates from 0.25, 3, 7, and 10 d had only 53%, 54%, 15%, and 11% MDC(+) phenotype, respectively, indicating that more than 1 strain or species was involved. The malolactic reaction was demonstrated in cabbage juice with known strains of Leuconostoc mesenteroides, raising the question of desirability of such activity in cultures selected for the controlled fermentation of cabbage.
Johanningsmeier, S.D. , Fleming, H.P. , Breidt, F. Jr.
gas production (biological) , sauerkraut , malolactic fermentation , lactic acid bacteria , malic acid , microbial activity , temporal variation , cabbage , vegetable juices , Leuconostoc mesenteroides , lactic acid , carbon dioxide , food microbiology
- Includes references
- Journal of food science 2004 Oct., v. 69, no. 8
Journal Articles, USDA Authors, Peer-Reviewed
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