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Malolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation
Author(s) -
Johanningsmeier S.D.,
Fleming H.P.,
Breidt R
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb09891.x
Subject(s) - malolactic fermentation , leuconostoc mesenteroides , lactic acid , fermentation , bacteria , leuconostoc , malic acid , food science , biology , chemistry , biochemistry , lactobacillus , citric acid , genetics
The frequency of lactic acid bacteria (LAB) involved in sauerkraut fermentation with (MDC + ) or without (MDC ‐ ) the ability to decarboxylate malic acid was determined. The MDC + phenotype was found in > 99% of homofermentative LAB isolated from commercial fermentations. In contrast, heterofermentative LAB isolates from 0.25, 3, 7, and 10 d had only 53%, 54%, 15%, and 11% MDC + phenotype, respectively, indicating that more than 1 strain or species was involved. The malolactic reaction was demonstrated in cabbage juice with known strains of Leuconostoc mesenteroides , raising the question of desirability of such activity in cultures selected for the controlled fermentation of cabbage.