Probiotic viability and content of phytochemicals in fermented white cabbage juice

Probiotic viability and content of phytochemicals in fermented white cabbage juice

Abstract

Fermented white cabbage juice is a rich source of antioxidants and bacterias with potential health benefits. In this work cabbage juice underwent pasteurization treatment using 4 different combinations of temperature and time (70 °C/3 min, 80 °C/2 min, 90 °C/1 min, 90 °C/30 sec) to eliminate potential pathogens and to extend its shelf-life. As negative effect, the viability of present probiotic bacterias decreased due to pasteurization treatment. Then, four selected probiotic strains were individually and also altogether inoculated into pasteurized cabbage juice. Biological active compounds, such as antioxidants and acidity, and probiotic viability were analysed during 3-week storage at 8 °C. It was observed that low pH due to presence of especially acetic acid helps preserve antioxidant activity of cabbage juice. On the other hand, probiotic viability was low and lag phase of inoculated probiotics (1·105 CFU/mL) in cabbage juice was delayed in comparison with inoculation in MRS Broth medium. It was observed that L. plantarum CCM 7039 was the most suitable probiotic strain to enrich cabbage juice after pasteurization treatment.

Fermented white cabbage juice is a rich source of antioxidants and bacterias with potential health benefits. In this work cabbage juice underwent pasteurization treatment using 4 different combinations of temperature and time (70 °C/3 min, 80 °C/2 min, 90 °C/1 min, 90 °C/30 sec) to eliminate potential pathogens and to extend its shelf-life. As negative effect, the viability of present probiotic bacterias decreased due to pasteurization treatment. Then, four selected probiotic strains were individually and also altogether inoculated into pasteurized cabbage juice. Biological active compounds, such as antioxidants and acidity, and probiotic viability were analysed during 3-week storage at 8 °C. It was observed that low pH due to presence of especially acetic acid helps preserve antioxidant activity of cabbage juice. On the other hand, probiotic viability was low and lag phase of inoculated probiotics (1·105 CFU/mL) in cabbage juice was delayed in comparison with inoculation in MRS Broth medium. It was observed that L. plantarum CCM 7039 was the most suitable probiotic strain to enrich cabbage juice after pasteurization treatment.

probiotics, viability, qPCR, acidity

probiotics, viability, qPCR, acidity

HOOVÁ, J.; STREČANSKÁ, P.; SKOUMALOVÁ, P.; MÁROVÁ, I.

05.10.2022

1

http://eurobiotech2022.eu/EBC-PP.pdf

http://hdl.handle.net/