Optimization of Fermentation Conditions of Kombucha Sauerkraut
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Abstract:
In this study, Northeast Chinese cabbage was used as the raw material, Kombucha (acetic acid bacteria, yeast, lactobacillus) was used as strains to investigate the fermentation process of Kombucha sauerkraut. Firstly, three factors (fermentation time, fermentation temperature, inoculation amount) affecting the sensory quality, total acid content and nitrite content of sauerkraut were screened through single factor experiments. Then, three factors and three levels were optimized by the response surface method. The experimental results revealed that the inoculation amount of Kombucha was 16.036%, the fermentation temperature was 29.791 ℃, and the fermentation time was 7.143 d. Considering the convenience of actual production, the conditions were adjusted to the inoculation amount of 16%, fermentation temperature at 30 ℃, and fermentation time for7d. After adjustment, the sensory score of fermented Kombucha sauerkraut was 35 points, the total acid content was1.87 g/100 g, and the nitrite content detected in the product under these conditions was0.84 mg/kg. The metabolites produced by Kombucha itself have many health-care effects, and then combined with Chinese cabbage. The two were fused to each other to ferment a new type of sauerkraut. This process not only improves the utilization value of Kombucha, but also adds color to the diversification of sauerkraut market.
