Effects of <i>Lactobacillus</i> used as the starter culture on naturally fermented pickled cabbage

ALAN, Yusuf; YILDIZ, Neslihan

doi:10.1590/fst.45020

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.45020 copy

Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Pickled cabbage is a traditional and typical fermented food, which occurs as a result of fermentation of bacteria that exist in the medium naturally. In this study, the effects of Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum on the pickled cabbage fermentation were investigated. The physicochemical (total acidity, salt and pH) and microbiological (lactic acid bacteria, total mesophilic aerobic bacteria and yeast-mould) changes that occurred during the fermentation were observed. In addition, the amounts of biogenic amine (BA) and metabolites were determined with HPLC. It was found that the amount of acidity (%) was lower in Lactobacillus samples. Important microbiological changes were observed in the L. plantarum 46 and L. pentosus samples. The total BA amount was found to be the lowest for the sample L. plantarum 61. It was also seen that the BA was less than any poisonous rate affecting the human health. On day 60 of fermentation, the amount of metabolite was maximum in the L. plantarum 61and L. paraplantarum samples. As a result, the total amount of BA was observed to be lowest in the L. plantarum 61 sample inoculated with L. plantarum 61 culture and in the metabolites synthesized highly. It is suggested that the use of such Lactobacillus for the natural pickle process will allows for the production of a tastier and more reliable product, contributing to the food industry.

Keywords:
Lactobacillus; pickled cabbage; metabolite; biogenic amines; HPLC

Concentration of biogenic amines (mg/L)
Pickle samples		Putrescine	Cadaverine	Histamine	Tyramine	Spermidine	Total amount of biogenic amines
Control	30. day	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
Control	60. day	13.17 ± 0.20	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	13.17 ± 0.20
L2	30. day	0.00 ± 0.00^a	0.00 ± 0.00^a	0.00 ± 0.00^a	0.00 ± 0.00^a	0.00 ± 0.00^a	0.00 ± 0.00^a
L2	60. day	9.38 ± 0.15^e	0.00 ± 0.00^a	5.53 ± 0.18^e	3.51 ± 0.27^e	0.00 ± 0.00^a	18.41 ± 0.30^e
L3	30. day	0.00 ± 0.00^a	4.90 ± 0.19^e	0.00 ± 0.00^a	0.00 ± 0.00^a	0.00 ± 0.00^a	4.90 ± 0.19^e
L3	60. day	6.68 ± 0.24^e	0.00 ± 0.00^a	4.75 ± 0.15^e	4.03 ± 0.11^e	0.00 ± 0.00^a	15.45 ± 0.28^e
L4	30. day	0.00 ± 0.00^a	0.00 ± 0.00^a	0.00 ± 0.00^a	0.00 ± 0.00^a	0.00 ± 0.00^a	0.00 ± 0.00^a
L4	60. day	5.19 ± 0.25^e	0.00 ± 0.00^a	4.82 ± 0.14^e	0.00 ± 0.00^a	0.00 ± 0.00^a	10.00 ± 0.11^e
L5	30. day	0.00 ± 0.00^a	4.99 ± 0.17^e	0.00 ± 0.00^a	0.00 ± 0.00^a	0.00 ± 0.00^a	4.99 ± 0.17^e
L5	60. day	11.30 ± 0.31^d	0.00 ± 0.00^a	5.32 ± 0.24^e	0.00 ± 0.00^a	0.00 ± 0.00^a	16.62 ± 0.06^e
L6	30. day	0.00 ± 0.00^a	6.10 ± 0.17^e	0.00 ± 0.00^a	0.00 ± 0.00^a	0.00 ± 0.00^a	6.10 ± 0.17^e
L6	60. day	9.22 ± 0.15^e	0.00 ± 0.00^a	6.35 ± 0.16^e	3.44 ± 0.10^e	0.00 ± 0.00^a	19.01 ± 0.21^e
L7	30. day	0.00 ± 0.00^a	5.48 ± 0.35^e	0.00 ± 0.00^a	0.00 ± 0.00^a	0.00 ± 0.00^a	5.48 ± 0.35^e
L7	60. day	12.52 ± 0.38^a	0.00 ± 0.00^a	0.00 ± 0.00^a	3.67 ± 0.16^e	0.00 ± 0.00^a	16.19 ± 0.22^e

Concentration of fermentation metabolites (mg/L)
Pickle samples		Pyruvate	Lactate	Acetic acid	Hydrogen peroxide	Ethanol	Acetoin	2.3-butanediol	Total amount of metabolite
Control	30. day	371.90 ± 18.69	395.20 ± 18.65	713.60 ± 45.50	2584.00 ± 17.40	383.60 ± 34.62	14.46 ± 2.72	0.00 ± 0.00	4463.00 ± 43.60
Control	60. day	443.30 ± 16.90	0.00 ± 0.00	2075.00 ± 10.30	3760.00 ± 69.30	38.36 ± 1.38	10.36 ± 0.77	764.70 ± 4.95	6591.00 ± 41.20
L2	30. day	371.60 ± 17.97^a	1056.00 ± 30.20^c	714.00 ± 51.00^a	2718.00 ± 12.10^a	376.90 ± 22.60^a	20.98 ± 15.09^a	0.00 ± 0.00^a	5257.00 ± 68.50^a
L2	60. day	764.10 ± 18.28^b	0.00 ± 0.00^a	2630.00 ± 48.20^b	3581.00 ± 59.30^a	7.77 ± 1.18^b	22.28 ± 1.41^e	794.10 ± 42.74^a	7700.00 ± 79.40^a
L3	30. day	388.60 ± 15.10^a	947.40 ± 31.15^b	745.60 ± 41.40^a	2662.00 ± 25.40^a	462.90 ± 29.81^a	25.61 ± 12.27^a	0.00 ± 0.00^a	5232.00 ± 22.40^a
L3	60. day	882.20 ± 21.04^c	0.00 ± 0.00^a	953.90 ± 33.80^d	3800.00 ± 44.20^a	11.65 ± 1.23^a	11.83 ± 0.82^a	824.00 ± 40.03^a	6584.00 ± 37.70^a
L4	30. day	362.20 ± 2.24^a	1139.00 ± 39.50^c	693.70 ± 37.98^a	2773.00 ± 39.27^a	391.90 ± 19.05^a	11.70 ± 3.76^a	0.00 ± 0.00^a	5371.00 ± 92.70^b
L4	60. day	917.20 ± 14.50^c	0.00 ± 0.00^a	2591.00 ± 55.60^a	3946.00 ± 41.00^a	11.28 ± 1.48^a	14.12 ± 1.37^b	2871.00 ± 70.60^e	10151.00 ± 34.50^d
L5	30. day	362.80 ± 14.32^a	931.80 ± 29.60^b	704.30 ± 49.12^a	2742.00 ± 20.80^a	409.90 ± 39.22^a	16.96 ± 1.19^a	0.00 ± 0.00^a	5168.00 ± 24.80^a
L5	60. day	796.20 ± 15.72^c	0.00 ± 0.00^a	2698.00 ± 57.50^b	3782.00 ± 90.80^a	7.98 ± 1.20^b	14.96 ± 1.84^b	854.10 ± 19.00^a	7953.00 ± 22.49^b
L6	30. day	360.20 ± 2.48^a	902.10 ± 24.13^b	882.40 ± 56.10^a	2777.00 ± 12.69^a	438.00 ± 27.16^a	0.00 ± 0.00^a	0.00 ± 0.00^a	5359.00 ± 45.94^b
L6	60. day	822.40 ± 13.19^c	0.00 ± 0.00^a	3202.00 ± 41.44^d	3799.00 ± 97.40^a	10.71 ± 0.90^a	13.40 ± 0.01^a	2454.00 ± 69.30^d	10301.00 ± 23.60^d
L7	30. day	257.10 ± 8.85^b	152.40 ± 40.17^a	539.40 ± 47.52^a	2723.00 ± 13.06^a	375.20 ± 26.12^a	0.00 ± 0.00^a	0.00 ± 0.00^a	4047.00 ± 26.40^a
L7	60. day	171.50 ± 3.86^b	0.00 ± 0.00^a	3726.00 ± 49.10^d	3868.00 ± 19.30^a	12.84 ± 0.72^a	9.95 ± 0.58^a	503.50 ± 7.72^a	8041.00 ± 13.40^b

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[1] *Corresponding author: y.alan@alparslan.edu.tr