1. Sauerkraut
BY MOHIT
KOHLI

2. Lactic Acid bacteria involved in Sauerkraut fermentation:
1. Leuconostoc mesenteroides (acid and gas producing coccus)
2. Lactobacillus plantarum and bacilli that produce acid and a small amount of gas (L.
Cucumeris)
3. Lactobacillus pentoaceticus (acid and gas producing bacilli)
(Lactobacillus brevis)
Sauerkraut:
• Finely cut cabbage that has been fermented various lactic acid bacteria
• Sour in taste and has long shelf life
• Is recommended for treatment against over-weight, metabolic disorders and
detoxification
List of contents:
Vitamins, minerals (iron, calcium), trace elements, roughage, lactic acid

3. Shredded cabbage (vegetables) are placed in a container and salt added
Mechanical pressure is applied to cabbage to expel juice which contains
fermentable sugar and other nutrients suitable for microbial activity
Lactobacillus mesenteroides is the first microorganism to act
(They produce acid)
When acidity reaches 2.0 to 2.5% (Lactobacilli are slighltly inhibited but the cocci
are not affected)
(Dry salt is added at the rate of 1-1.5 Kg per 50 Kg cabbage) (Use of salt brine is
not recommended in sauerkraut preperation, but can be added in vegetables with
less water content)
Optimum temperature is 21°C and can be prepared within a week time

4. Starter culture:
1. Speeds up the fermentation process
2. Ensures consistency between batches
3. Inhibit growth of unwanted organisms as they are acidic
4. Leuconostoc mesenteroides adds good flavor to product if added as starter
5. Juice from previous kraut formation can be used as starter culture but, its efficacy
depends upon its microbial load
6. Starter juice should have an acidity of 2.5% or less for good quality kraut
formation.

5. Spoilage and defects in the sauerkraut process.
• Majority of spoilage in sauerkraut is due to aerobic soil microorganisms which break
down the protein and produce undesirable flavour and texture changes.
• Soft kraut can result from many conditions such as large amounts of air, poor salting
procedure and varying temperatures.
• 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
• Dark colour sauerkraut is produced due to the high microbial contamination and pink
sauerkraut is due to yeast contamination

6. Treatment after fermentation
Packing
Pasteurisation
Transportation