Get access

Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations

Authors

  • Dorrit Wouters,

    1. Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
    Search for more papers by this author
  • Silvia Grosu-Tudor,

    1. Institute of Biology Bucharest (IBB), Romanian Academy, Bucharest, Romania
    Search for more papers by this author
  • Medana Zamfir,

    1. Institute of Biology Bucharest (IBB), Romanian Academy, Bucharest, Romania
    Search for more papers by this author
  • Luc De Vuyst

    Corresponding author
    • Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
    Search for more papers by this author

Corresponding to:Luc De Vuyst, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium E-mail: ldvuyst@vub.ac.be

Abstract

BACKGROUND

Fermentation of vegetables and fruits is a traditional preservation technique, e.g. in Eastern Europe. Although usually spontaneous fermentation processes are applied, the addition of lactic acid bacteria (LAB) starter cultures could accelerate processing and improve the consistency and quality of the end-products.

RESULTS

The application of Lactobacillus plantarum IMDO 788 as a starter culture strain for cauliflower and mixed vegetable fermentations resulted in accelerated acidification as compared with the spontaneous fermentations. The strain dominated the background microbiota throughout the process, whereas the spontaneous fermentations were characterised by widely variable species diversity. During the spontaneous fermentations, almost all carbohydrates were converted into lactic acid, ethanol, mannitol and acetic acid, indicating the participation of both heterofermentative and homofermentative LAB species. During the starter culture-added fermentations, residual carbohydrates were found and lactic acid and ethanol were the main end-metabolites. Vegetable-associated aromas, ethyl acetate and isoamyl acetate were produced during all fermentations. The high concentration of ethanol and the production of ethyl acetate and isoamyl acetate suggested the involvement of yeasts during all fermentations.

CONCLUSION

Lactobacillus plantarum IMDO 788 was an adequate starter culture strain for vegetable fermentations, prevailing over endogenous LAB communities. Further optimisation of the starter culture formulation is necessary to avoid yeast growth. © 2013 Society of Chemical Industry

Ancillary