Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation.
Food Microbiol
; 76: 473-480, 2018 Dec.
Article
em En
| MEDLINE
| ID: mdl-30166176
ABSTRACT
The effect of iodine present in 1.0% table salt in combination with the use of starter cultures in sauerkraut fermentations were investigated in order to determine whether iodine interferes with lactic acid bacteria responsible for the fermentation. The effect of iodine was tested in fermentations performed using selected starter cultures or without starters (spontaneous fermentation). Lactobacillus plantarum and Leuconostoc mesenteroides used as starters at levels of ca. 1â¯×â¯107â¯cfuâ¯ml-1 led to a quick establishment of lactic acid bacteria (LAB) as predominant microorganisms, reaching 1â¯×â¯109â¯cfuâ¯ml-1 after 24â¯h decreasing the pH to below 4.0. In contrast, LAB counts in control fermentations without starters increased slower from 1â¯×â¯105â¯cfuâ¯ml-1 to 1â¯×â¯109â¯cfuâ¯ml-1 and a pH reduction below 4.0 was achieved only after 3 days fermentation. A metagenomic investigation showed a more diverse bacterial community in fermentations without starters, consisting of enterobacteria and pseudomonads in the first days of fermentation, and of LAB such as lactococci in the later stages. In fermentations with starters, lactobacilli predominated. Leuconostocs also occurred, but at much lower sequence abundance than lactobacilli, and thus were not able to predominate. Determination of iodine in the fermentation with starter bacteria and with iodized salt showed that the fermentation did not affect iodine concentration. The use of iodized salt did not statistically significantly influence microbial populations in the fermentation. Thus, there is no basis for the popular held belief that the use of iodized salt inhibits the growth of the bacteria important for the sauerkraut fermentation. A statistically near significant effect (pâ¯=â¯0.06), however, was noted for the effect of iodine on yeasts and mould populations in the fermentations performed without starter cultures. As sauerkraut is usually produced without starters, this should be further investigated.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Bactérias
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Brassica
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Cloreto de Sódio na Dieta
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Biodiversidade
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Alimentos Fermentados
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Iodo
Idioma:
En
Revista:
Food Microbiol
Assunto da revista:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Ano de publicação:
2018
Tipo de documento:
Article