Page 157 - Petelin, Ana. 2020. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Zbornik povzetkov z recenzijo ▪︎ Book of Abstracts. Koper: Založba Univerze na Primorskem/University of Primorska Press
P. 157
erkraut and sour turnip consumption habits in Slovenia prehrana in hidracija | nutrition and hydration
Martina Nagode, Katja Bezek
University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Izola, Slovenia
Introduction: Fermentation is one of the earliest methods of food preserva-
tion. Along with extended shelf life of foods the fermentation process provid-
ed also higher safety and better organoleptic properties of the products. The
fermentation process can be carried out with the naturally occurring microbial
community or by the addition of the so-called starter cultures. The metabolic
activity of microorganism significantly affects the bioavailability and concentra-
tion of bioactive compounds in the product. However, the viability and num-
ber of beneficial living microorganisms depends on many factors, such as stor-
age conditions and processing conditions of the food.
Methods: In order to obtain the data on the knowledge and eating habits of
sauerkraut and sour turnip among Slovene people, an online questionnaire was
prepared. The obtained data were processed using IBM SPSS Statistics 26.
Results: In the present questionnaire based survey 175 individuals were includ�-
ed (24 M; 151 W). The majority of the participants showed great knowledge
about the fermented foods and its health benefits. Moreover, a half of partic-
ipants prepare fermented foods at home. In the last month the vast majority
consumed cooked (n = 152) or raw (n = 121) sauerkraut, while the lower pro-
portions consumed cooked (n = 95) or raw turnip (n = 54). Only a few (n =
14) did not consumed any. On average 204 g of cooked and 179 g of raw sau-
erkraut and 188 g of cooked and 136 g of raw sour turnip was consumed in the
last month.
Discussion and conclusion: By regular and adequate consumption of sauer-
kraut and sour turnip, both raw and heat-treated, a beneficial effect on the im-
mune and digestive system and the general health of the working age popula-
tion could be achieved. However, live probiotic microorganisms can positively
effect human health only when consumed in sufficient concentration, that is at
least 108 to 1010 CFU per day. The last could be obtained by a daily intake of
100 g of product with at least of 106 CFU ml-1 live microorganisms. Consider-
ing this study results, the intake of live microorganisms only by raw sauerkraut
or turnip consumption among Slovene people is not sufficient to achieve a pro-
biotic effect.
Key words: sauerkraut, sour turnip, fermentation, microorganisms
155
Martina Nagode, Katja Bezek
University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Izola, Slovenia
Introduction: Fermentation is one of the earliest methods of food preserva-
tion. Along with extended shelf life of foods the fermentation process provid-
ed also higher safety and better organoleptic properties of the products. The
fermentation process can be carried out with the naturally occurring microbial
community or by the addition of the so-called starter cultures. The metabolic
activity of microorganism significantly affects the bioavailability and concentra-
tion of bioactive compounds in the product. However, the viability and num-
ber of beneficial living microorganisms depends on many factors, such as stor-
age conditions and processing conditions of the food.
Methods: In order to obtain the data on the knowledge and eating habits of
sauerkraut and sour turnip among Slovene people, an online questionnaire was
prepared. The obtained data were processed using IBM SPSS Statistics 26.
Results: In the present questionnaire based survey 175 individuals were includ�-
ed (24 M; 151 W). The majority of the participants showed great knowledge
about the fermented foods and its health benefits. Moreover, a half of partic-
ipants prepare fermented foods at home. In the last month the vast majority
consumed cooked (n = 152) or raw (n = 121) sauerkraut, while the lower pro-
portions consumed cooked (n = 95) or raw turnip (n = 54). Only a few (n =
14) did not consumed any. On average 204 g of cooked and 179 g of raw sau-
erkraut and 188 g of cooked and 136 g of raw sour turnip was consumed in the
last month.
Discussion and conclusion: By regular and adequate consumption of sauer-
kraut and sour turnip, both raw and heat-treated, a beneficial effect on the im-
mune and digestive system and the general health of the working age popula-
tion could be achieved. However, live probiotic microorganisms can positively
effect human health only when consumed in sufficient concentration, that is at
least 108 to 1010 CFU per day. The last could be obtained by a daily intake of
100 g of product with at least of 106 CFU ml-1 live microorganisms. Consider-
ing this study results, the intake of live microorganisms only by raw sauerkraut
or turnip consumption among Slovene people is not sufficient to achieve a pro-
biotic effect.
Key words: sauerkraut, sour turnip, fermentation, microorganisms
155
