STUDY OF FERMENTATION INGREDIENTS AND LACTOBACILLUS IN NORTHEAST SAUERKRAUT

• Main Authors: Chih-Hui Tsai, 蔡智惠
• Other Authors: Dey-Chyi Sheu
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/27107012748695304567

碩士 === 大同大學 === 生物工程學系(所) === 101 === Fermentation ingredients and Lactobacillus in the Northeast Sauerkraut were investigated. Fermented retrospective Northeast Sauerkraut was obtained from the Bilo-Farm, Fuxing Township, Taoyuan Country. Lactobacillus isolated from this fermented cabbage was cultured in MRS broth at 20, 25 and 30°C. The growth rates were observed and the fermentation ingredients were determined by HPLC. Fructose, lactic acid, acetic acid and ethanol in the liquid of the Northeast Sauerkraut were detected. It was suggested that during the fermentation of the Northeast Sauerkraut, sucrose had been added. Through the catalysis of microorganisms present in the fermented cabbage sucrose was converted into glucose and fructose and because glucose was fast consumed by the microorganisms, a portion of fructose was left behind. When the Lactobacillus was cultured at different temperatures, the fermentation ingredients and viable counts were varied.