Sauerkraut was obtained from white cabbage by natural or induced fermentation at two salt concentrations (0.5% or 1.5% NaCl). The fermentation decreased the number of total coliforms, and increased aerobic mesophilic bacteria and LAB counts, and the greatest levels were found in induced fermentation. During storage, a gradual rise of aerobic mesophilic bacteria and LAB was observed and 0.5% NaCl caused higher counts than 1.5% NaCl at the end of the storage period. HHP led to a reduction in microbial counts (4-5 log cfu/g) and storage brought about an increment in aerobic mesophilic bacteria and LAB, always reaching significant lower counts than in unpressurised sauerkraut stored for the same period. Hence, HHP can be considered as an efficient method to improve the microbial quality and shelf-life of sauerkraut.
Fuente: Food Control.
Aporte: Leidy Beltrán