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Volume : III, Issue : VII, August - 2013 Role Of Lactic Acid Bacteria In Fermentation Of Cabbage Juice J. Jayachitra And N. Ramanathan DOI : 10.9780/22307850, Published By : Laxmi Book Publication Abstract : The present research was conducted to determine the suitability of cabbage as a raw material for the
production of probiotic cabbage juice by lactic acid bacteria (Lactobacillus plantarum, Lactobacillus delbrueckii).
The cabbage juice was inoculated with a 24 h old culture of Lactobacillus plantarum, Lactobacillus delbrueckii and
incubated at 30°C for 72 h and observations were made for changes in pH, acidity, sugar content and viable cell
counts during fermentation under controlled conditions. The probiotic cabbage juice have an initial pH value of 5.6.
The findings of the current research showed that Lactobacillus plantarum actively fermented the cabbage juice and
reduced the pH 3.5 and increased the total acidity to about 0.98 per cent. Lactobacillus delbrueckii reduced the pH
3.6 and increased the total acidity 0.94 per cent. After 4 weeks of cold storage at 4°C, the viable cell counts of
Lactobacillus plantarum and Lactobacillus delbrueckii were still 3.10x107 and 7.30x106 cfu ml-1 respectively.
The outcome of the present research in the form of fermented cabbage juice could serve as a healthy beverage for
vegetarians and consumers who are allergic to dairy products. Keywords : Article : Cite This Article : J. Jayachitra And N. Ramanathan, (2013). Role Of Lactic Acid Bacteria In Fermentation Of Cabbage Juice. Indian Streams Research Journal, Vol. III, Issue. VII, DOI : 10.9780/22307850, http://oldisrj.lbp.world/UploadedData/2820.pdf References : - Berner, L. and J. Odonnell. 1998. Functional foods and health claims legislation: Applications to dairy foods. Int. Dairy J., 8: 355-362.
- Betoret, N., L. Puente, M.J. Dioz, M.J. Pagan, M.J. Garcia, M.L.Gras,
- J. Martinez-Monzo and P.Fito. 2003. Development of probiotic enriched dried fruits by vacuum impregnation. J. Food Eng., 56: 273-277
- Caplice, E. and G.F. Fitzerald. 1999. Food fermentations role of microorganisms in food production and preservation. Intl. J. Food Microb., 50: 131-149.
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