Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation. (June 2022)

• Record Type: Journal Article
• Authors: Tlais, Ali Zein Alabiden; Kanwal, Sadia; Filannino, Pasquale; Acin Albiac, Marta; Gobbetti, Marco; Di Cagno, Raffaella
• Is Part Of: Food research international. Volume 156(2022)
• Publication Date: 2022-06
• Subjects: Sauerkraut -- Controlled fermentation -- Ternary starter -- Sequential inoculum -- Bioactive compounds; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111116
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Two sauerkraut fermentation methods based on selected starters were investigated. Strains were inoculated according on sequential (Seq) or ternary (Ter) methods. Seq and Ter methods showed higher acidification rate than spontaneous fermentation. Ter fermentation enhanced phenolics conversion. Ter method led to higher level of glucobrassicanapin, glucobrassicin, ascorbigen. Abstract: This study investigated the effectiveness of two novel started-assisted sauerkraut fermentations in comparison with spontaneous fermentation. Three lactic acid bacteria strains were selected as best starters for sauerkraut processing, based on the complementarity of pro-technological (kinetics of growth and acidification) traits, phenotypic fingerprints through OmniLog Phenotype MicroArray, and phenolics metabolism. The selected strains were applied according to two different fermentation methods based on steering sequential and temporally deferred inoculum of three strains, and ternary simultaneous inoculum. Sequential and ternary starters-assisted fermentations lasted 9 and 7 days, respectively, and were compared to conventional spontaneous fermentation lasting 35 days. Sequential and ternary fermentations resulted in a higher and constant number of lactic acid bacteria compared to spontaneous fermentation, which reflected on the acidification and sugar utilization. Ternary fermentation enhanced phenolic compounds conversion (hydrocaffeic acid, hydroferulic acid, 4-ethyl catechol), ensuring at the same time higher level of aliphatic (glucobrassicanapin) and indole glucosinolates (glucobrassicin) and derivatives (ascorbigen). Short fermentation of sequential and ternary starters-assisted processing caused only slight changes in the sensory profile compared to the spontaneous process, preserved the structural integrity of sauerkraut, and did not affect the colour lightness.