摘要
Pickled cabbages (brine-pickling) and sauerkraut (dry-salting) were produced by adding the probiotic mix culture and Lb plantarum culture, as well as spontaneous fermentation. During the fermentation, Lactobacillus spp, yeast-mold count, total coliform bacteria count, pH and total acidity were followed. Total phenolic content, ORAC and TEAC values, ascorbic acid and Menaquinone (MK-4 and MK-7) contents were analyzed in fermented samples. Lactobacillus spp was 7.82–9.70 cfu/g. Lactobacillus spp count was higher in culture-added samples and sauerkraut samples. Sauerkraut samples had higher total phenolic content, ORAC and TEAC values than pickled cabbage samples. It was found that sauerkraut samples produced by probiotic culture and spontaneous fermentation contained higher amounts of MK-4 and MK-7. Color, odor, texture, sourness and overall evaluation scores of sauerkraut samples were higher in sensory evaluation.
摘要译文
通过添加益生菌混合培养和LB足面培养以及自发发酵来产生腌制的卷心菜（盐水）和酸菜（干盐）。在发酵过程中，遵循乳酸杆菌，酵母菌计数，总大肠菌菌计数，pH和总酸度。在发酵样品中分析了总酚含量，ORAC和TEAC值，抗坏血酸和甲苯胺酮（MK-4和MK-7）含量。乳杆菌SPP为7.82–9.70 cfu/g。在培养的样品和酸菜样品中，乳酸杆菌属的计数较高。酸菜样品的总酚类含量，ORAC和TEAC值比腌制的菜样品更高。已经发现，益生菌培养和自发发酵产生的酸菜样品含有更高量的MK-4和MK-7。在感觉评估中，酸菜样品的颜色，气味，质地，酸味和整体评估得分较高。
Arife Kübra Erdoğan; Bilge Ertekin Filiz. Menaquinone content and antioxidant properties of fermented cabbage products: Effect of different fermentation techniques and microbial cultures[J]. Journal of Functional Foods, 2023,102