Page 128 - Petelin, Ana. 2020. Ed. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Proceedings. Koper: University of Primorska Press.
P. 128
avje delovno aktivne populacije | health of the working-age population 126 100 g of product with at least 106 CFU ml-1 live microorganisms.
Considering this study results, the intake of live microorganisms only
by raw sauerkraut or turnip consumption among Slovene people is not
sufficient to achieve a probiotic effect.
Keywords: sauerkraut, sour turnip, fermentation, microorganisms
Introduction
Fermentation is a traditional food preservation method used to extend shelf-
life, safety, and impart desirable organoleptic properties of the foods (Shifer-
aw Terefe, 2016). This food processing technology utilizes the growth and met-
abolic activity of microorganisms for the stabilization and transformation of
food raw materials (Di Cagno, Coda, De Angelis and Gobbeti, 2013). Fermen-
tation of vegetables, fruits, and grains most often includes lactic acid fermenta-
tion involving different species of lactic acid bacteria (LAB) (Steinkraus, 1992).
In addition to spontaneous fermentation, the controlled fermentation can be
carried out by the addition of starter culture, a standardized community of
microorganisms. However, the diversity of the microbiota markedly depends
on the intrinsic and extrinsic parameters of the plant matrix (Di Cagno et al.,
2013). Furthermore, the growth of spoilage and pathogenic organisms is inhib-
ited by high salt concentrations, LAB metabolites, and the consequent decline
of pH value (Shiferaw Terefe, 2016).
Sauerkraut is one of the most common and oldest forms of raw vegeta-
ble preservation. It is produced by spontaneous fermentation of cabbage under
anaerobic conditions, with the addition of salt. The fermentation process takes
several weeks at a temperature of 15 to 20 °C (Oregon et al., 2016). Important
strains of bacteria present in sauerkraut are Leuconostoc mesenteroides, Lacto-
bacillus plantarum, and other genera like Leuconostoc, Lactobacillus, Pediococ-
cus and Weissella (Touret, Oliveira and Semedo - Lemsaddek, 2018). Like sau-
erkraut, the sour turnip was an important food in ancient times, consumed
mainly in the winter months. Raw material is prepared by placing the washed
turnip into a vat, in Italian culture the turnip was alternatively layered with
grape skins. Before covering the vat, a mix of water and salt or water only is
added and left for 30 to 40 days at 12 to 15 °C. The most commonly represent-
ed LAB are Lactobacillus hilgardii and Pedicoccus parvulus (Maifreni, Mari-
no and Conte, 2004). Nevertheless, due to the presence of live microorganisms
that possess probiotics properties, antimicrobial, antioxidant and peptide pro-
duction, fermented foods are known for its beneficial nutritional and func-
tional properties for consumer’s health (Septembre-Malaterre, Remize and
Poucheret, 2018; Şanlier, Gökcen and Sezgin, 2017).
Methods
In the first part of the study literature review on the fermentation process with
the focus on vegetables was made including the scientific articles not older than
Considering this study results, the intake of live microorganisms only
by raw sauerkraut or turnip consumption among Slovene people is not
sufficient to achieve a probiotic effect.
Keywords: sauerkraut, sour turnip, fermentation, microorganisms
Introduction
Fermentation is a traditional food preservation method used to extend shelf-
life, safety, and impart desirable organoleptic properties of the foods (Shifer-
aw Terefe, 2016). This food processing technology utilizes the growth and met-
abolic activity of microorganisms for the stabilization and transformation of
food raw materials (Di Cagno, Coda, De Angelis and Gobbeti, 2013). Fermen-
tation of vegetables, fruits, and grains most often includes lactic acid fermenta-
tion involving different species of lactic acid bacteria (LAB) (Steinkraus, 1992).
In addition to spontaneous fermentation, the controlled fermentation can be
carried out by the addition of starter culture, a standardized community of
microorganisms. However, the diversity of the microbiota markedly depends
on the intrinsic and extrinsic parameters of the plant matrix (Di Cagno et al.,
2013). Furthermore, the growth of spoilage and pathogenic organisms is inhib-
ited by high salt concentrations, LAB metabolites, and the consequent decline
of pH value (Shiferaw Terefe, 2016).
Sauerkraut is one of the most common and oldest forms of raw vegeta-
ble preservation. It is produced by spontaneous fermentation of cabbage under
anaerobic conditions, with the addition of salt. The fermentation process takes
several weeks at a temperature of 15 to 20 °C (Oregon et al., 2016). Important
strains of bacteria present in sauerkraut are Leuconostoc mesenteroides, Lacto-
bacillus plantarum, and other genera like Leuconostoc, Lactobacillus, Pediococ-
cus and Weissella (Touret, Oliveira and Semedo - Lemsaddek, 2018). Like sau-
erkraut, the sour turnip was an important food in ancient times, consumed
mainly in the winter months. Raw material is prepared by placing the washed
turnip into a vat, in Italian culture the turnip was alternatively layered with
grape skins. Before covering the vat, a mix of water and salt or water only is
added and left for 30 to 40 days at 12 to 15 °C. The most commonly represent-
ed LAB are Lactobacillus hilgardii and Pedicoccus parvulus (Maifreni, Mari-
no and Conte, 2004). Nevertheless, due to the presence of live microorganisms
that possess probiotics properties, antimicrobial, antioxidant and peptide pro-
duction, fermented foods are known for its beneficial nutritional and func-
tional properties for consumer’s health (Septembre-Malaterre, Remize and
Poucheret, 2018; Şanlier, Gökcen and Sezgin, 2017).
Methods
In the first part of the study literature review on the fermentation process with
the focus on vegetables was made including the scientific articles not older than
