The lactic acid
fermentation of the cabbage not only helps to produce distinctive food products
but also helps in preserving the vegetables. The fermentation could be achieved
by yeast, bacteria, moulds, and combination of these organisms. The growth of
lactic acid bacteria durinh the fermentation results in the restriction of
growth of undesirable microorganisms and resulting spoilage. Sauerkraut or sour
cabbage is prepared by the avtivities of Lactobacillus bruvis, L. plantarum and
other organisms in the presence of 2.2-2.8 salt. Salt plays 3 important role in
the fermentation:
1. Inhibition of the
growth of spoilage organisms.
2. Extraction of
moisture from the shredded cabbage.
3. Helps to maintain
the crispy texture of the cabbage by withdrawing the water. Thus inhibiting
endogenous peptinylatic enzymes which cause the product to soften.
Requirements: cabbage
, salt, plate, knife, containers etc.
Procedure:
1. Trim out the defective outer layerd of the
cabbage leaves.
2. Shred the cabbage
into small pieces.
3. Weigh the cabbage
and add 2.8% NaCl
4. Mix the shredded
cabbage and add the salt. Fill them in a container with the cheese cloth or a
paper.
5. Incubate the
container at the room temperature for 28 days as ut gets fermented.
6. Observe the
chemical and microbial changes periodically during fermentation.
7. Record the odour,
color, taste, texture, pH and acidity by performing titration using a standard
alkali and exoressed interms of lactic acid.
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