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Chemical and Sensory Properties of Sauerkraut Produced with Leuconostoc mesenteroides Starter Cultures of Differing Malolactic Phenotypes
Author(s) -
Johanningsmeier Suzanne D.,
Fleming Henry P.,
Thompson R.L.,
McFeeters Roger F.
Publication year - 2005
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.1365-2621.2005.tb09989.x
Subject(s) - malolactic fermentation , leuconostoc mesenteroides , dimethyl trisulfide , flavor , chemistry , starter , food science , leuconostoc , sensory analysis , sulfur , fermentation , diacetyl , bacteria , lactic acid , organic chemistry , dimethyl disulfide , biology , genetics , lactobacillus
Research was conducted to determine whether Leuconostoc mesenteroides starter cultures with and without malolactic activity (MDC + and MDC ‐ , respectively) influenced sensory and chemical properties of sauerkraut. No sensory differences were found between MDC + and MDC− sauerkraut ( P ≥ 0.05). In addition, sulfur compound profiles of the resulting sauerkraut were nearly identical. Brining at lower NaCl (0.5%) with either inoculum changed both the microbiology and chemistry of the fermenting sauerkraut, leading to decreased sauerkraut sulfur flavor. Quantification of allyl isothiocyanate (AITC), dimethyl disulfide, dimethyl trisulfide (DMTS), methyl methanethiosulfinate, and methyl methanethiosulfonate (MMTSO 2 ) by gas chromatography‐mass spectrometry showed that sauerkraut sulfur flavor correlated linearly with DMTS and MMTSO 2 ( P ≤ 0.01).