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Role Of Lactic Acid Bacteria In Fermentation Of Cabbage Juice

Journal Name:

  • Indian Streams Research Journal

Publication Year:

  • 2013

Key Words:

Author NameUniversity of Author
Abstract (2. Language): 
The present research was conducted to determine the suitability of cabbage as a raw material for the production of probiotic cabbage juice by lactic acid bacteria (Lactobacillus plantarum, Lactobacillus delbrueckii). The cabbage juice was inoculated with a 24 h old culture of Lactobacillus plantarum, Lactobacillus delbrueckii and incubated at 30°C for 72 h and observations were made for changes in pH, acidity, sugar content and viable cell counts during fermentation under controlled conditions. The probiotic cabbage juice have an initial pH value of 5.6. The findings of the current research showed that Lactobacillus plantarum actively fermented the cabbage juice and reduced the pH 3.5 and increased the total acidity to about 0.98 per cent. Lactobacillus delbrueckii reduced the pH 3.6 and increased the total acidity 0.94 per cent. After 4 weeks of cold storage at 4°C, the viable cell counts of Lactobacillus plantarum and Lactobacillus delbrueckii were still 3.10x107 and 7.30x106 cfu ml-1 respectively. The outcome of the present research in the form of fermented cabbage juice could serve as a healthy beverage for vegetarians and consumers who are allergic to dairy products.
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