1. SAUERKRAUT
BY
FELIX ENWA, DELTA STATE UNIVERSITY, FACULTY OF PHARMACY,
NIGERIA. 07038591019
Fermented food plays an important role in providing food security, enhancing
livelihoods and improving the nutritional and social well being of many. The
fermentation of vegetables can be affected by several groups of microorganisms. The
nature of vegetable has paved way for their fermentation due to the activity of
bacteria, fungi, moulds, yeast and enzymes.(A global sperspetive)
Salting and fermentation in vegetable processing are related. The total numbers of
fermented vegetable available in the market is unknown, however, at present, only
cabbage for sauerkraut, cucumbers for pickle and olives are of real economic
importance. The name sauerkraut is literally translated as acid cabbage and it is
widely consumed in the central and southern Europe and the United States.
MICROBIOLOGY OF SAUERKRAUT
The fermentation process is a complex network of interactive microbiological,
biochemical, enzymatic and physiochemical reactions. Once cabbage is placed in a
fermenter to ferment, gas forming micro organisms (Leuconostoc mensenteriod)
initial acid production. When an acidity of 0.25-0.3% is reached, which is lactic acid
range, the growth of cocci begin to slow down and eventually die off. However, the
enzymes released by them by autolysis remains and continue in fermentation process.
By the time the level of acidity has reached 0.7-1.0%, all the cocci has completely
disappeared. At this point Lactobacillus plantarium and Lactobacillus brevis, then
increase the acidity to 1.5-2.5% regardless of the inhibitory effect of the salt and low
temperature. A final acidity level of 2.0-2.5% is reached by Lactobacillus sake and
Lactobacillus curvatus to complete the fermentation. The end product of cabbage
after fermentation contains a significant amount of lactic acid (non volatile) small
quantity of acetic acid and propanoic acid, carbon dioxide and most importantly
alcohol and a mixture of aromatic esters. Acid alcohol complex forms esters, which
give flavour to sauerkraut.(Guillermo and Martha 1999)

2. METHOD OF PREPARATION
First and foremost,
 The cabbage is trimmed so that the outer green, broken and dirty leaves are
removed.
 Shred in long, thin shreds according to preference.
 Add dry salt according to specifications.
 Once filled into containers, cover with a plastic sheet to seal against the wall
of the container and apply weight.
 Ferment by leaving at an optimum of 18oC or lower for four weeks.
Result:
Table 1
PH Salt + starter (A) Salt with no starter No salt, no starter
(B) (C)
Initial pH 6.18 6.18
Final pH 3.8 4.54 4.68
A= Starter + salt
B= Salt with no starter
C= No salt no starter
Discussion:
By definition, sauerkraut is acidic cabbage and it result from natural fermentation
by bacteria indigenous to cabbage. In the production process, the sauerkraut was
salted and the salt plays two major rows. Firstly, it causes an osmotic imbalance
which result in the releases of water and nutrient from the cabbage leaves.
Secondly, the salt inhibits the growth of spoilage organisms and pathogens. From
table 1 above, looking at the final pH, it shows that A undergone a proper
fermentation compared to B and C. It is simply because it contains both the salt
and the starter. The fluid expelled from the leave is an excellent growth medium
for the growth of micro organism that is involved in fermentation, as the salt expel
the water, it provide substrate for the organism to act to the fullest. Unlike the
other two that contains no starter. Even if fermentation is taking place it will be at
a slow rate.

3. REFERENCE
Campbell, G. 1987. Fermented foods of the world: A dictionary and guide.
University Press, Cambridge. 143 pp
Victor Kuri 2003, Fermentation Practical; food 503 Developments in Food
Microbiology, University of Plymouth, Newton Abbot.
Wilson, H. 1988. Egyptian food and drink (shire egyptology). Thomas and Son. Ltd,
Haverford West, UK.