Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043

I. Kruse, F. Valerio, S.L. Lonigro, S. de Candia, R. Verkerk, M. Dekker, P. Lavermicocca

Research output: Contribution to journalArticleAcademicpeer-review

16 Citations (Scopus)

Abstract

Conventional fermentation of cabbage like in sauerkraut production leads to a complete elimination of glucosinolates (GSs). In order to retain GSs in fermented cabbage, the effect of a thermal treatment (blanching) followed by fermentation (4% brine at 25 °C) by the probiotic strain Lactobacillus paracasei LMG P22043, was investigated. After 71 h fermentation the probiotic blanched cabbage still contained 27.2 ± 2.3 µmol/100 g GSs, corresponding to the 35% of the total GSs before fermentation. A final count of L. paracasei of 8.26 ± 1.2 log10 CFU/g, and a final pH of 4.12 ± 0.1 were reached. After 30 days of refrigerated vacuum packed storage, 23.7 ± 1.5 µmol/100 g of GSs still persisted. In the control cabbage (blanched and not inoculated with L. paracasei) no fermentation occurred and as a result final pH was 6.10 ± 0.21, leading to a product not suitable for storage and consumption. Compared to traditional sauerkraut the final product has the advantage of containing a high content of phytochemicals in combination with a high count of live probiotic bacterial cells.
Original languageEnglish
Pages (from-to)706-710
JournalFood Research International
Volume54
Issue number1
DOIs
Publication statusPublished - 2013

Keywords

  • plant-derived biomolecules
  • lactic-acid bacteria
  • white cabbage
  • isothiocyanates
  • vegetables
  • health
  • cancer
  • food
  • components
  • pathogens

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