Sauerkrauts

Apart from spontaneous fermentation, controlled fermentatioin on inoculation with Lactobacillus plantarum and Pediococcus cerevisiae is also used. 

Green beans, carrots, kohlrabi, celery, asparagus, turnips and others are processed similarly to cucumbers. Sliced green beans, for example, are treated with salt (2.5-3%), subjected to lactic acid fermentation at about 20 °C, and marketed in barrels, cans or glass jars. Some pickled vegetables, mostly those that were not blanched or precooked, will not soften during later cooking. 

Unripe cucumbers, after addition of dill herb and, if necessary, other flavoring spices (vine leaf, garlic or bay leaf), are placed into 4-6% NaCl solution or are sometimes salted dry. Usually, the salt solution is poured on the cucumbers in a barrel and then allowed to ferment and, if necessary, glucose is added. Fermentation takes place at 18-20 °C and yields lactic acid, CO2, some volatile acids, ethanol and small amounts of various aroma substances. Homo-and heterofermentative lactic acid bacteria Uke Lactobacillus plantarum, L. brevis and Pediococ- 

Lactic acid fermentation has been used for mil-lenia for the production of sauerkraut (Fig. 17.7). It was also customary earlier to place the cabbage into acidified wine or vinegar. White cabbage heads are cut into 0.75-1.5 mm thick shreds, then mixed with salt at 1.8-2.5% by weight. The shreds are then packed into tanks of wood or reinforced concrete, coated with synthetics. After the shreds have been packed in layers, they are tamped and weighted down so that a layer of expressed brine juice covers the surface. The lactic acid fermentation initiated by starter cultures occurs spontaneously at 18-24 °C for 

Drained sauerkraut contains on the average 90.7% water, 1.5% nitrogen compounds, 0.3% crude fat, 3.9% carbohydrates, 1.1% crude fiber, 0.6% minerals (excluding NaCl), 0.8-3.3% NaCl, 1.4-1.9% titratable acid (calculated as lactic acid 0.28-0.42% is acetic acid) and 0.29-0.61% ethanol. There are small amounts of formic, -heptanoic and n-octanoic acids, methanol, and compounds important for palata-bility, i. e., dextran and mannitol. Vitamin C content (10-38 mg/100 g) is not changed when sauerkraut is heated in a pressure cooker. However, after several reheatings about 30% is destroyed. 

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Saturated absorption Saturated brine Saturation Saturation bonding Saturation magnetization Sauerkraut Sauflon Sauflon PW S. aureus... 

Caraway Seed. This spice is the dried ripe fmit of Carum carvi L. (UmbeUiferae). It is a biennial plant cultivated extensively in the Netherlands and Hungary, Denmark, Egypt, and North Africa. The seed is brown and hard, about 0.48 cm long, and is curved and tapered at the ends. It is perhaps the oldest condiment cultivated in Europe. The odor is pleasant and the flavor is aromatic, warm, and somewhat sharp (carvone). Caraway is used in dark bread, potatoes, sauerkraut, kuemmel Hqueurs, cheese, applesauce, and cookies. 

Lactic acid [50-21-5] (2-hydroxypropanoic acid), CH CHOHCOOH, is the most widely occurring hydroxycarboxylic acid and thus is the principal topic of this article. It was first discovered ia 1780 by the Swedish chemist Scheele. Lactic acid is a naturally occurring organic acid that can be produced by fermentation or chemical synthesis. It is present ia many foods both naturally or as a product of in situ microbial fermentation, as ia sauerkraut, yogurt, buttermilk, sourdough breads, and many other fermented foods. Lactic acid is also a principal metaboHc iatermediate ia most living organisms, from anaerobic prokaryotes to humans. 

Commercial Alcoholic beverages Sauerkraut Pickles Cheeses Lactic acid Various yeasts, molds, and bacteria L. plantatum plus other bacteria L. plantaixim plus other bacteria Propionibacteria, molds, and possibly many other microorganisms Two lactobacillus species... 

Lactic acid is what gives the sour taste to spoiled milk and to sauerkraut. It is used in foods to add tartness, and to preserve freshness in... 

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... 

Many bacteria perform services we find useful and even necessary, although we rarely take note of them. Some bacteria participate in the decomposition of dead plants and animals and so help recycle chemicals that are otherwise locked away from the living world. Some are sources of antibiotics that have revolutionized the treatment of infectious disease in the past fifty years. Others are responsible for nitrogen fixation, converting relatively inert atmospheric nitrogen into biologically useful ammonia—a conversion that is not simple in the chemical laboratory. Still other bacteria are indispensable in the world s kitchens, for without them there would be no cheese or yogurt, nor any of hundreds of other traditional milk products. We could not enjoy pickles or sauerkraut, and... 

Mayer, K. and Pause, G. (1978). Biogene Amine in Sauerkraut, Leben. IViss. TechnoL, 5, 108. 

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... 

Some acids, from strongly acidic to weakly acidic, are stomach acid, lemon juice, vinegar, sauerkraut, and rainwater. Some bases, from strongly basic to weakly basic, are toilet-bowl cleaners, limestone, ammonia, antacids, baking soda, and egg whites. 

P. J. Groenen and E. Busink, Alkylating activity in food products - especially sauerkraut and sour fermented dairy products - after incubation with nitrite under quasi-gastric conditions. Eood and Chemical Toxicology An International Journal Published for the British Industrial Biological Research Association, 26(3), 215-225. 1988. 

Other Foods. Cheese has been implicated in several outbreaks of histamine poisoning in the U.S., Canada, France, and the Netherlands (5-8). Swiss cheese has been involved in all of the U.S. incidents and the French outbreak, while Cheddar and Gouda cheese were involved in the Canadian and Dutch outbreaks, respectively. Ham has allegedly been involved in an outbreak in France sauerkraut was implicated in one case in Germany (9) chicken was associated with an outbreak in Japan. 

D-mannitol/ although normal molasses contains only a negligible amount. It apparently arises from anaerobic fermentation. D-Manni-tol is also present in silage and sauerkraut. 

Anthroposophists also take a unique approach to medicine. The body, they say, has three poles — cool, warm, and balancing. Illness arises from a disharmony of these poles, and we can restore the harmony with a variety of animal, mineral, and plant substances. We must take the time of day and planet constellations into consideration as we prepare these remedies, and we must never work on them between noon and three o clock in the afternoon because this is the least alive time of day. Anthroposophists frown upon vaccinations, but they approve of color therapy and a mistletoe preparation invented by Steiner. Sauerkraut they regard as a special food we require it for the health of our digestive tracts. 

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