Lactic acid fermentation of sauerkraut

What two purposes does adding salt to the cabbage achieve?

1. Draws sugar-containing juices out of the shredded leaves so they can be fermented 2. The high salt concentration inhibits growth of most of the microorganisms present on the cabbage leaves

What is the total time and pH drop of fermentation for sauerkraut?

2-3 weeks, initial levels of 6.5 drop to below 3

How much salt is added?

2.5 g of NaCl per 100 g of cabbage

What state should this system be maintained in?

Anaerobic

Succession is usually a result of what?

Changes in the environment due to growth of the community itself

Ecological succession

Changes in the species present within a community observed over time

Which microbe becomes the predominant grower later in fermentation?

Lactobacillus

As the concentration of lactic acid increases to about 1%, further growth of which microbe is inhibited?

Leuconostoc

Which microbe predominates early during sauerkraut fermentation?

Leuconostoc

What are the microbes best suited to grow under these high salt conditions?

Leuconostoc and lactobacillus

How is sauerkraut made?

Shredding cabbage and mixing it with with a final concentration of 2.2% to 2.8% salt

What preserves the product?

The final combination of high salt and high acidity by inhibiting the growth of potential spoilage microorganisms

What do these microbes ferment?

The plant sugars to produce lactic acid as a waste product