Product and redox potential analysis of sauerkraut fermentation

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 2, 2000, Pages 132-139

  Van Dijk, Cees ^a   Ebbenhorst Selles, Truke ^a   Ruisch, Hans ^a   Stolle Smits, Trinette ^a   Schijvens, Eugene ^a   Van Deelen, Wijnand ^a   Boeriu, Carmen ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Fermentation; Organic acids; Redox potential; Sauerkraut; Sugars

Indexed keywords

ASCORBIC ACID; BRASSICA; CARBOXYLIC ACID; DEHYDROASCORBIC ACID; SODIUM CHLORIDE; SUGAR;

ARTICLE; FERMENTATION; FOOD HANDLING; FOOD PROCESSING; OXIDATION REDUCTION POTENTIAL; OXIDATION REDUCTION REACTION; PH; REACTION ANALYSIS; VEGETABLE;

ASCORBIC ACID; BRASSICA; DEHYDROASCORBIC ACID; FERMENTATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; OXIDATION-REDUCTION;

BRASSICA; BRASSICA OLERACEA VAR. CAPITATA;

EID: 0034003648     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990720t     Document Type: Article

References (11)

1. Bohrer, B.; Kury-Herzog, B.; Gierschner, K. Ueber die Veraenderungen des Ascorbinsaeure- und Dehydroascorbinsaeure-Gehaltes waehrend der Sauerkrautgaerung (Changes in ascorbic acid and dehydroascorbic acid contents during fermentation of sauerkraut). Ind.-Obst -Gemueseverwert. 1984, 69, 528-532.
2. Clark, W. M. Notes on reductones, including ascorbic acid. In Oxidation Reduction Potentials of Organic Systems; Clark, W. M., Ed.; Williams and Wilkins: Baltimore, MD, 1960; pp 467-471.
3. Daeschel, M. A,; Fleming, H. P. Selection of lactic acid bacteria for use in vegetable fermentations. Food Microbiol. 1984, 4, 303-313.
4. Fleming, H. P.; McFeeters, R. F.; Humphries, E. G. A fermentor for study of sauerkraut fermentation. Biotechnol. Bioeng. 1988, 31, 189-197.
5. Gierschner, K.; Buckenhueskes, H. Die Bedeutung einer Kontrolle des Vitamin-C - Gehaltes waehrend der Herstellung von Sauerkraut (The importance of controlling vitamin C contents during production of sauerkraut). Ind.-Obst -Gemueseverwert. 1983, 68, 226-231.
6. Hughes, A.; Lindsay, R. C. Liquid chromatochraphic analysis of sugars and mannitol in cabbage and fermenting sauerkraut. J. Food Sci. 1985, 50, 1662-1667.
7. Keijbets, M. J. H.; Ebbenhorst-Seller, G. Loss of vitamin C (L-ascorbic acid) during long-term cold storage of Dutch table potatoes. Potato Res. 1990, 33, 125-130.
8. Luning, P. A.; van der Vuurst de Vries, R.; Yuksel, D.; Ebbenhorst-Seller, T.; Wichers, H. J.; Roozen, J. P. Combined Instrumental and sensory evaluation of flavor of fresh bellpepper (Capsicum ammuum) harvested at three maturation stages. J. Agric. Food Chem. 1994, 42, 2855-2861.
9. Rao, C. R. In Linear Statistical Inference and its Applications; Rao, C. R., Ed.; Wiley: New York, 1973; p 380.
10. Stamer, J. R.; Stoyla, B.; Dunckel, B. A. Growth rates and fermentation patterns of lactic acid bacteria associated with the sauerkraut fermentation. J. Milk Food Technol. 1971, 34, 521-525.
11. Stamer, J. R.; Hrazdina, G.; Stoyla, B. O. Induction of red color formation in cabbage juice by Lactobacillus brevis and its relationship to pink sauerkraut. Appl. Microbiol. 1973, 26, 161-166.