Menaquinone content and antioxidant properties of fermented cabbage products: Effect of different fermentation techniques and microbial cultures

Pickled cabbages (brine-pickling) and sauerkraut (dry-salting) were produced by adding the probiotic mix cul -ture 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.

Automated summary

Pickled cabbages and sauerkraut were produced using probiotic mix culture and Lb plantarum culture, as well as spontaneous fermentation. The fermentation process was monitored for Lactobacillus spp, yeast-mold count, total coliform bacteria count, pH, and total acidity. The analysis of fermented samples included total phenolic content, ORAC and TEAC values, ascorbic acid, and Menaquinone (MK-4 and MK-7) contents. The sensory evaluation showed that sauerkraut samples had higher scores for color, odor, texture, sourness, and overall evaluation compared to pickled cabbage samples.