Page 130 - Petelin, Ana. 2020. Ed. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Proceedings. Koper: University of Primorska Press.
P. 130
Table 1: Respondents agreement with the statements
Statement I do not agree I neither agree I agree
not disagree
We need to add salt, which inhibits the action of 14 (8 %) 127 (73 %)
unwanted microorganisms and allows the repro- 34 (19 %)
duction of the desired ones. 6 (3 %) 151 (86 %)
Temperature is an important factor in the fermen- 23 (13 %) 18 (10 %) 112 (64 %)
tation process. 13 (7 %) 40 (23 %) 112 (64 %)
We need to provide anaerobic conditions. 50 (29 %)
In the fermentation process, sugars are converted 2 (1 %) 149 (85 %)
to acids. 7 (4 %) 24 (14 %) 141 (81 %)
The pH value of a food changes (pH value allows us 14 (8 %) 27 (15 %) 94 (54 %)
to define a substance as acidic, neutral or basic). 33 (19 %) 67 (38 %) 72 (41 %)
Fermented foods have an extended shelf life. 70 (40 %)
Fermented foods are more microbiologically safe.
Fermented foods are richer in vitamins.
zdravje delovno aktivne populacije | health of the working-age population 128 Regarding the consumption in the last month, the vast majority con-
sumed cooked (n = 152) or raw (n = 121) sauerkraut, while the lower propor-
tions consumed cooked (n = 54) or raw turnip (n = 95). Only a few (n = 14) did
not consumed any. On average 204 ± 176 g of cooked and 179 ± 150 g of raw sau-
erkraut and 188 ± 172 g of cooked and 136 ± 136 g of raw sour turnip was con-
sumed in the last month.
Discussion
During food fermentation, functional microorganisms transform raw materi-
al constituents, thereby enhancing the nutrition value, sensory properties and
safety, degrading toxic substances, producing antioxidant and antimicrobial
substances (Tamang Shin et al., 2016). Sauerkraut and sour turnip are locally
produced processed vegetables and are also used as major components of tra-
ditional Slovenian foods (Korošec, Golob, Bertoncelj, Stibil and Koroušić Sel-
jak, 2013). As expected, this study participants showed good knowledge about
the fermentation process. Surprisingly, the lowest level of agreement was for
a statement about the fermented foods being a better source of vitamins than
raw material. However, as reviewed before, the probiotic, antimicrobial and
antioxidant effects of fermented vegetables have a beneficial potential for hu-
man health (Tamang Shin et al., 2016). We focused mainly on the probiotic ef-
fects of sauerkraut and sour turnip. Live microorganisms with a probiotic po-
tential can have a positive effect on our health only if consumed in sufficient
amount, which means at least 108 to 1010 CFU per day (FAO/WHO, 2002). This
would mean consuming 100 g of food with at least 106 CFU mL-1. Oregon et al.
(2016) found that 100 g of sauerkraut contains 5×106 CFU. Considering present
study results, the intake of live microorganisms e.g. by 179 g of raw sauerkraut
per month, meaning 3×105 CFU per day is not in accordance with recommen-
dations. Furthermore, the microorganisms found in sauerkraut and sour tur-
nip are diverse and not all have probiotic effects (Zabat, Sano, Wurster, Cabral
Statement I do not agree I neither agree I agree
not disagree
We need to add salt, which inhibits the action of 14 (8 %) 127 (73 %)
unwanted microorganisms and allows the repro- 34 (19 %)
duction of the desired ones. 6 (3 %) 151 (86 %)
Temperature is an important factor in the fermen- 23 (13 %) 18 (10 %) 112 (64 %)
tation process. 13 (7 %) 40 (23 %) 112 (64 %)
We need to provide anaerobic conditions. 50 (29 %)
In the fermentation process, sugars are converted 2 (1 %) 149 (85 %)
to acids. 7 (4 %) 24 (14 %) 141 (81 %)
The pH value of a food changes (pH value allows us 14 (8 %) 27 (15 %) 94 (54 %)
to define a substance as acidic, neutral or basic). 33 (19 %) 67 (38 %) 72 (41 %)
Fermented foods have an extended shelf life. 70 (40 %)
Fermented foods are more microbiologically safe.
Fermented foods are richer in vitamins.
zdravje delovno aktivne populacije | health of the working-age population 128 Regarding the consumption in the last month, the vast majority con-
sumed cooked (n = 152) or raw (n = 121) sauerkraut, while the lower propor-
tions consumed cooked (n = 54) or raw turnip (n = 95). Only a few (n = 14) did
not consumed any. On average 204 ± 176 g of cooked and 179 ± 150 g of raw sau-
erkraut and 188 ± 172 g of cooked and 136 ± 136 g of raw sour turnip was con-
sumed in the last month.
Discussion
During food fermentation, functional microorganisms transform raw materi-
al constituents, thereby enhancing the nutrition value, sensory properties and
safety, degrading toxic substances, producing antioxidant and antimicrobial
substances (Tamang Shin et al., 2016). Sauerkraut and sour turnip are locally
produced processed vegetables and are also used as major components of tra-
ditional Slovenian foods (Korošec, Golob, Bertoncelj, Stibil and Koroušić Sel-
jak, 2013). As expected, this study participants showed good knowledge about
the fermentation process. Surprisingly, the lowest level of agreement was for
a statement about the fermented foods being a better source of vitamins than
raw material. However, as reviewed before, the probiotic, antimicrobial and
antioxidant effects of fermented vegetables have a beneficial potential for hu-
man health (Tamang Shin et al., 2016). We focused mainly on the probiotic ef-
fects of sauerkraut and sour turnip. Live microorganisms with a probiotic po-
tential can have a positive effect on our health only if consumed in sufficient
amount, which means at least 108 to 1010 CFU per day (FAO/WHO, 2002). This
would mean consuming 100 g of food with at least 106 CFU mL-1. Oregon et al.
(2016) found that 100 g of sauerkraut contains 5×106 CFU. Considering present
study results, the intake of live microorganisms e.g. by 179 g of raw sauerkraut
per month, meaning 3×105 CFU per day is not in accordance with recommen-
dations. Furthermore, the microorganisms found in sauerkraut and sour tur-
nip are diverse and not all have probiotic effects (Zabat, Sano, Wurster, Cabral
