Induction of Red Color Formation in Cabbage Juice by Lactobacillus brevis and Its Relationship to Pink Sauerkraut | Zendy

J. R. Stamer | Zendy; G. Hrazdina | Zendy; B. O. Stoyla | Zendy

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Induction of Red Color Formation in Cabbage Juice by Lactobacillus brevis and Its Relationship to Pink Sauerkraut

Author(s) -

J. R. Stamer,

G. Hrazdina,

B. O. Stoyla

Publication year - 1973

Publication title -

applied microbiology

Language(s) - English

Resource type - Journals

ISSN - 0003-6919

DOI - 10.1128/am.26.2.161-166.1973

Subject(s) - pigment , lactobacillus brevis , food science , fermentation , chemistry , lactic acid , lactobacillus , anaerobic exercise , bacteria , biology , lactobacillus plantarum , organic chemistry , genetics , physiology

Membrane-filtered cabbage juice, when fermented byLactobacillus brevis under conditions of controlled pH, frequently produced a water-soluble red pigment. The pigment, presumably responsible for imparting a highly objectionable discoloration to sauerkraut, was formed during the post logarithmic phase of growth. Color development is pH dependent (5.2 to 6.3) and can be suppressed by chemical reductants or anaerobic conditions of growth. The compound responsible for discoloration was purified and partially characterized.

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