3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
P91 SELECTION OF SuITAbLE OF
MICROORGANISMS FOR PREPARATION OF
LACTIC ACID FERMENTED CAbbAGE juICE
IVAnA ŠIMOnOVá, JOLAnA KAROVIČOVá, MáRIA
GREIFOVá and ZLATICA KOHAJDOVá
Institute of Biotechnology and Food Science, Faculty of Chemical
and Food Technology, Slovak University of technology,
Radlinského 9, 812 37 Bratislava, Slovak Republic,
ivana.simonova@stuba.sk
Introduction
The vegetable juices processed by the lactic acid fermentation
introduce change in the beverage assortment.
During fermentation, a great amount of another substances
useful for health is produced by lactic acid bacteria and by
other microorganisms 1 . Most probiotic microorganisms are
lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus
casei, Lactobacillus acidophilus, and Streptococcus
lactis 2 .
The term probiotic refers to live microorganisms that
survive passage through the gastrointestinal tract and have
beneficial effects on the host 3 .
Prebiotics are an alternative for probiotics or their
cofactors. They are defined as non-digestible or low-digestible
food ingredients that benefit the host organism by selectively
stimulating the growth or activity of one or a limited
number of probiotic bacteria in the colon 4 . Inulin and oligofructose
are the most studied and well-established prebiotics
5 . Inulin is a polydisperse fructan and it is a mixture of
oligomers and polymers of chain of fructosyl units with one
glucosyl unit at the end of a chain. The non-digestibility of
inulin is the reason for the reduced caloric value of this natural
polysaccharide.
Inulin is frequently used as an additive in functional
ood articles, especially as substitute for lipid compounds
and upplement for sugar. It can also be used in products with
increased dietary fibre content, e.g. bread or food product,
with a bifidogenic effect 6 .
The conditions for lactic acid fermentation based on a
cabbage juice and four probiotic lactic acid bacteria has been
studied. All cultures showed good biochemical activity in
the cabbage juices. Addition of prebiotic preparation into the
cabbage juices has been studied also.
Experimental
B a c t e r i a l S t r a i n s a n d G r o w t h
C o n d i t i o n s
Lactobacillus plantarum CCM 7039, Lactobacillus
amylophillus CCM 7001, Lactobacillus amylovorus CCM
4380 and Bifodobacterium longum CCM 4990 (obtained from
Czech Collection of Microorganisms, Faculty of Sciences,
Masaryk University, Brno, Czech Republic) were cultivated
at 30 °C 2 day in the three medium (medium A-MRS broth,
medium B-MRS broth with addition 2 % prebiotic preparation
and medium C-MRS broth, the glucose was substituted
s783
prebiotic preparation). For fermentation we used night culture
with initial concentration 10 6 CFU per milliliter. The pH
of MRS medium was adjusted to 5.8 ± 0.2, and the medium
was autoclaved 120 °C for 20 min.
A n a l y s i s o f G r o w t h
Cellular growth was followed by plate counting throughout
the fermentation. The number of CFU per milliliter
were obtained through enumeration on MRS agar after anaerobic
incubation at 37 °C for 48 h.
A n a l y s i s o f M e t a b o l i t e P r o d u c t i o n
The concentration of lactic acid, citric acid and acetic acid
were determined through high-performance liquid chromatography
with RI detector (K-2301. Knauer). An Polymer IEX
H form (250 × 8 mm, Watrex) column was used with 9 mM of
H 2 SO 4 as the mobile phase at a flow rate of 1 ml min –1 . The
column temperature was kept constant at 50 °C. Before injection
the samples were filtred (pore size 0,20 μm). All samples
were analyzed triplicate. The measurement of pH was
performed using a LABOR-pH-meter CG-834 SCHOTT,
Germany 7 .
F e r m e n t a t i o n o f C a b b a g e J u i c e s
The fresh raw material (cabbage – Brassica oleracea
L. convar. capitata (L.) Alef. var. alba, variety HOLT was
purchased in a local market in Slovakia. Fresh sample juices
were obtained by extracting the juice from cabbage using a
kitchen juicer. Subsequently, the juices were gauze-filtered,
fortified by adding 2% D-glucose and 0.5% naCl, and inoculated
with a culture of the lactic bacteria. Thus treated juices
were poured into 250 ml graduated flasks, which were stoppered
with sterile stoppers and left to ferment in a thermostat
for 168 hours at 21 °C. During the fermentation, samples at
specified intervals were taken for analytical determinations.
Results
In this study we applied Lactobacillus plantarum CCM
7039, Lactobacillus. amylophillus CCM 7001, Lactobacillus
amylovorus CCM 4380 for preparation of lactic acid
fermented cabbage juices. The suitability of Bifidobacterium
longum CCM 4990 was also tested because study of Lukačová
et. al., describes this bacterium as a potential probiotic
culture 8 .
In this work, we also tested influence lactic acid bacteria
on the prebiotic preparation Frutafit ® IQ (90–95 % instant
inulín).
At the first, we tested the grow lactic acid bacteria in the
tree MRS medium. We find out, that the lactic acid bacterie
during the 48 h of cultivation has suitable condition for grow
in the MRS medium with glucose and 2% inulin than in the
MRS medium (without glucose) with 2% inulin. The Fig. 1.
describe the grow Lactobacillus amylophilus CCM 7001 in
the free various medium. The Fig. 2. describe decrease of pH
during cultivation of Lactobacillus amylophilus CCM 7001.