ABSTRACT
The main aim of this study was to produce sauerkraut from locally grown cabbage (Brassica oleracea). The cabbage was bought from a vendor of fresh fruits and vegetables. This was put in food grade container and transported to microbiology laboratory. It was washed and then shredded to 3-4mm and divided into three parts and placed into three separate airtight containers. The sauerkraut was analyzed for pH, at 2 days interval. A descriptive sensory panel used a point Hedonic scale to rate the flavor, colour, taste, appearance and overall acceptability of the sauerkraut samples. One container was inoculated with a starter culture of Lactobacillus plantarum but the other containers were not inoculated. Salt (2.2g) was added to sauerkraut and kept for fermentation for 2 weeks. It was observed that the pH decreased with increased fermentation time. Microbiological and chemical analysis of the sauerkraut during 2 weeks fermentation period, showed bacterial count of 6.7×102 cfu/gm of day 2 fermentation to 8.3 x 102 cfu/gm of day 4 fermentation these decreased to 2.6×103 cfu/ml of day 6, 3.8 x 103 cfu/ml of day 8, 3.1×104 cfu/ml of day 10 and 1.2×105 cfu/ml of day 12 respectively. This was to show that sauerkraut though not popular in this part of the world can still be produced and eaten for better health.
TABLE OF CONTENTS
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGEMENTS iv
ABSTRACT v
TABLE OF CONTENTS vi
LIST OF TABLES ix
LIST OF FIGURES x
CHAPTER ONE: INTRODUCTION
1.1 Background of the study 1
- Justification of the study 3
1.3 Aim and objectives of the study 4
CHAPTER TWO: LITERATURE REVIEW
2.1 History of sauerkraut 5
2.1.1 Technology of sauerkraut fermentation 6
2.2 Fermentation 7
2.2.1 Microorganisms during natural fermentation 8
2.2.1.1 Lactic acid bacteria and lactic acid fermentation 10
2.2.2 Sauerkraut fermentation 12
2.2.3 Effect of fermentation temperature 12
2.2.4 Health benefit of sauerkraut 15
2.2.5 Nutritional value of sauerkraut 18
2.2.6 Uses of sauerkraut 19
CHAPTER THREE: MATERIALS AND METHODS
3.1 Materials 21
3.2 Preparation of media and reagents 21
3.3 Methods 21
3.3.1 Collection of sample 21
3.3.2 Preparation of bacterial inocula for controlled fermentation 21
3.3.3 Production and fermentation process 22
3.3.3.1 Shredding of cabbage 22
3.3.3.2 Adding salt 22
3.3.3.3 Moving it to fermentation jar 22
3.3.3.4 Fermentation 23
3.3.3.5 Dehydration 25
3.3.3.6 Packaging 25
3.3.4 Enumeration of microorganisms 25
3.5 Chemical analysis 25
3.5.1 Total acids 26
3.5.2 Volatile acids 26
3.5.3 Ascorbic acids/vitamin C 26
3.5.4 Biochemical characterization and identification of isolates 27
3.5.5 Sensory evaluation 27
CHAPTER FOUR: RESULTS
4.1Fermentation of sauerkraut 28
4.2Sensory evaluation of the produced sauerkraut 28
4.3 Enumeration of lactic acid bacteria during fermentation 33
4.4 Effect of Fermentation on pH 33
4.5 Biochemical characterization and identification of Lactobacilli isolates 33
CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATIONS
5.1 Discussion 37
5.2 Conclusions 40
5.3 Recommendations 41
REFERENCES 42
APPENDIX Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 45
