This document discusses the microbiology of sauerkraut fermentation. It begins by introducing Leuconostoc mesenteroides, the bacteria responsible for initiating sauerkraut fermentation. It then describes the three stage fermentation process: 1) L. mesenteroides produces carbon dioxide and acids, lowering the pH; 2) Lactobacillus plantarum continues fermentation until 1.5-2% lactic acid is reached; and 3) Lactobacillus brevis finishes the process when lactic acid reaches 2-3%. Properly fermented sauerkraut rich in beneficial bacteria but pasteurization kills these and reduces health benefits. L. mesenteroides plays an

1. MICROORGANISMS USED IN
INDUSTRIAL
MICROBIOLOGY
Bahirah binti Ramzam
@ Ramzan

4. Leuconostoc Mesenteroides
Kingdom: Bacteria
Division: Firmicutes
Class: Bacilli
Order: Lactobacillales
Family: Leuconostocaceae
Genus: Leuconostoc
Species: L.mesenteroides

6. "sour cabbage“: finely cut cabbage
Long shelf-life, distinctive sour flavor.
Condiment  meat dishes and hot dogs.
What Is Sauerkraut ..?

7. Low
temperature
(18ºC).pH 3.5.Anaerobic
condition Start
fermentation

8. Heterofermentative (produce different compounds)
convert glucose and fructose  lactic
acid, mannitol, acetic acid, ethanol, and carbon
dioxide.
Health benefit
Probiotic foodrebuild healthy gut bacteria levels.
Vitamin C and vitamin B.
Traditional ulcer treatment.
Prevent scurvy.

9. Only fermented and uncooked sauerkraut exhibits those beneficial
characteristics.
Cans of commercially manufactured sauerkraut are usually
pasteurized (heat treated) in order to increase storage life.
This process kills Lactobacillus beneficial bacteria and destroys some
of the vitamin C, therefore such a product does not offer the same
health benefits as homemade sauerkraut.
The product becomes a sauerkraut flavored cabbage, but cannot be
considered the probiotic anymore.
What is left is just a can of fermented cabbage.
Much of the commercial sauerkraut cabbage is not even fermented
but only soaked in salt and vinegar to mimic the flavor of traditional
sauerkraut.

10. . HOW.HOW.HOW. . HOW..HOW..HOW.. . HOW.HOW.HOW. . HOW..HOW..HOW. . HOW.HOW.HOW. .
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. HOW.HOW.HOW. . HOW..HOW..HOW.. . HOW.HOW.HOW. . HOW..HOW..HOW. .
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https://www.foodpreservationmethods.com/sauerkraut-kimchi-pickles-relishes/sauerkraut

11. sauerkraut made http://en.wikipedia.org/wiki/Sauerkraut
https://www.foodpreservationmethods.com/sauerkraut-kimchi-pickles-relishes/sauerkraut
• Simple!! --salt, cabbage and time–
• Fermenting temperature– affect quality of product.
• Cabbage is finely shredded, layered with salt, ferment.
• Fully cured sauerkraut keeps for several months in an airtight container stored
at 18ºC temperature.
• Process of pickling lacto-fermentation
• Refrigeration or pasteurization is not required
(although these treatments prolong storage life).
• The fermentation process has three phases.

12. Chop cabbage
Sprinkle salt
Add vegetables
Cover kraut
Leave to ferment
Check the krautat
least every two days.
Taste.

13. First phase.
Anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation.
Begin producing an acidic environment favours later bacteria.
Second phase
Acid levels become too high for many bacteria, and Leuconostoc
mesenteroides and other Leuconostoc spp. take dominance.
Third phase
Various Lactobacillus species, including L.brevis and L.plantarum, ferment
any remaining sugars, further lowering the pH.
Properly cured sauerkraut is sufficiently acidic to prevent a favorable
environment for the growth of Clostridium botulinum, the toxins of which
cause botulism.

14. Stage One
Leuconostoc mesenteroides initiates sauerkraut fermentation.
Leuconostoc mesenteroides produce carbon dioxide, replaces the oxygen in the jar, making the
environment anaerobic (oxygen-free).
When lactic acids reach between 0.25 and 0.3%, Leuconostoc mesenteroides bacteria slow down and
die off, although enzymes continue to function.
Heterofermenter (produce different compounds such as lactic acid, acetic acid (vinegar), ethyl
alcohol, carbon dioxide (soda gas) and mannitol).
This stage lasts between one and three days, depending on temperature. Temperature >72° F (22° C)-
Not grow. 2 days Leuconostoc mesenteroides will produce 0.3% lactic acid -- increased acidity 
restrict its growth.
Enzymes is produced will continue to develop flavor.

15. Stage Two
Lactobacillus plantarum
continue the ferment until lactic acid level of 1.5-2% is attained.
High salt and low temperature inhibit these bacteria. Ferment at temperatures >72° F (22° C) --higher
acidity levels.
Homofermenter .
This stage continues for 10-30 days, depending on temperature. Consumes sugar and produces lactic acid
which imparts acidic taste to fermented food. Give sauerkraut an acceptable quality-- can be served or
canned.
If there is enough sugar left, fermentation continue until all sugar supply is exhausted
Stage Three
Lactobacillus brevis finish off the ferment.
When lactic acid reaches 2-3%, they reach their max growth.
As there is no more sugar left in the cabbage the fermentation comes to the end.
You will know your sauerkraut is ready for long-term storage or to eat, when no more bubbles appear on
the sides or top of your jar.
This final stage lasts under a week.

16. Leuconostoc mesenteroides is a bacterium associated with the sauerkraut and
pickle fermentations.
Initiates the desirable lactic acid fermentation in these products.
Can tolerate fairly high concentrations of salt and sugar (up to 50% sugar).
Initiates growth in vegetables more rapidly -range of temperatures and salt
concentrations than any other lactic acid bacteriaproduces carbon dioxide
and acids (rapidly lower the pH and inhibit the development of undesirable
micro-organisms).
The carbon dioxide produced replaces the oxygenenvironment anaerobic
and suitable for the growth of subsequent species of lactobacillus.
Removal of oxygento preserve the colour of vegetables and stabilises any
ascorbic acid that is present.
http://www.fao.org/docrep/x0560e/x0560e10.htm

17. THANK YOU. Happy Holiday 