Cabbage, sauerkraut

The causes of bowel obstruction can be demonstrated (Ko et al. 1993a). Small bowel bezoar is usually caused by persimmons and orange, sometimes by cabbage, sauerkraut, potato peel, or grapefruit. 

Cabbage sauerkraut Leuc. mesenteroides, Lact. brevis, Lact. plantarum, P. pentosaceus nd yes no acidif/flav spont (Tamang and Delwen 2010)... 

Acids and bases are determined by their properties. The word acid comes from the Latin word acidus, which means sour. For example, lemon juice tastes sour because it contains citric acid. Sauerkraut, another sour-tasting food, is cabbage fermented in lactic acid. In fact, sauer (pronounced almost exactly like the English word sour) in German means acid. Sour cream also has lactic acid in it. 

The family Cruciferae contains several economically important vegetables, such as broccoli, Brussels sprouts, cabbage, and cauliflower. There has always been some ambivalence about the use of these vegetables. While some of them have desirable, pungent flavors, cooking odors tend to deter their consumption. It is stated that cauliflowers are rarely purchased in France and there is a relatively low consumption of sauerkraut in the USA.55... 

Cucumbers and cabbage fermented by lactobacilli are popular dishes in the central and eastern Europe. Sauerkraut is frequently consumed by low-income communities, especially in winter. Surprisingly, no cases of botulism have been linked to consumption of such products. This observation may be explained based on the results of studies carried out by Braconnier et al. (2003). The authors analyzed germination of spores of C. botulinum type A and B, as well as changes in spore counts, in mushroom, broccoli, and potato purees. The addition of mixtures containing L-cysteine, L-alanine, and sodium lactate to... 

Sauerkraut Cabbage Gluconobacter oxydans Lactobacillus plantarum L. brevis, Leuconostoc mesenteroides... 

Pediococcus Fermentation of cabbage to sauerkraut Lactic acid provides sour taste and extends shelf life Gives butterscotch aroma to some wines and beers Production of cheese and yogurt... 

Figure 22.1 Significant reactions and their most important interactions that take place during the lactic acid fermentation of cabbage to sauerkraut. The bold dotted lines indicate the reactions influenced by the added salt. The bold sohd lines indicate the influence of lowering the pH caused through the microbial production of acids on the entire process. Only permitted in a few countries.

One promising approach might be the application of defined starter cultures that are capable of growing rapidly and that are highly competitive in the environmental conditions under which the product is kept Therefore, numerous attempts have made especially to ferment cabbage to sauerkraut, but also to ferment cucumbers and olives by defined starter cultures. Especially in the case of sauerkraut, most of the experiments performed with pure cultures or mixtures of pure cultures led indeed to the desired uniform, sufficient and rapid acidification of the products. But they lacked the typical rounded sauerkraut flavour, which essentially is due to the lack of certain fermentation by-products or the insufficient decomposition of compounds characteristic for the respective raw material (Kandler, 1981). Sauerkraut with perfect sensorial characteristics was obtained with selected strains of L. mesenteroides, which simultaneously improved the uniformity of sauerkraut from different batches. However, even in this case, so far no such benefits could be achieved compared to spontaneous fermentation that would economically justify the cost of the production of starter cultures (Buckenhueskes Hammes, 1990). 

Suppression of Undesirable Sauerkraut Flavors by Caraway Seed. More than 200,000 metric tons of fresh cabbage are processed into sauerl aut annually in the United States (26). However, the aroma of sauerkraut detracts from consumer acceptance (27). Sulfur-like aromas have been long recognized as contributors to the undesirable flavors in sauerkraut (28), and dimethyl tiisulfide has been identified as one of the dominant odor components in sauerkraut (30). 

However, unheated and heat-treated crude caraway seed extracts did not affect the concentrations of dimethyl disulfide and dimethyl trisulfide in model systems over an extended period (5 hr). Thus, it appeared that the overall suppression of methanethiol-related compounds in sauerkraut by caraway seed (Table I) was dependent on methanethiol which has been shown to be a precursor for both dimethyl disulfide and dimethyl trisulfide under oxidative conditions (18,25). Recently, Chin and Lindsay (25) have shown that methanethiol was readily converted to dimethyl disulfide and dimethyl trisulfide in an aerobic cabbage model system (pH 6.3) consisting of 1 ppm hydrogen sulfide, 450 ppm ascorbic acid and 4 ppm Fe(m). 

Price Waterhouse Associates. A marketing study of sauerkraut and related cabbage products in the Atlantic Region. Price Waterhouse Associates, 1985, Nova Scotia. 

Acids taste sour. The German word for acid is sauer. Remember that tasting acids can be extremely dangerous Do not taste an acid unless a teacher or chemist says that it is safe. You may have tasted sauerkraut. Sauerkraut is cabbage that has been preserved in its own lactic acid. Vinegar is another sour substance in the kitchen. Vinegar has acetic acid that gives it its sour taste. 

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