Effects of Aractium Lappal Extract Inoculated with Lactobasillus Plantarum in Fermented Salted Cabbage

Document Type: Research Paper

Authors

1 Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran.

2 Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran

Abstract

Introduction: This project study aimed to assess the effects of Aractium Lappal extract inoculated with Probiotic Bacteria of Lactobasillus Plantarum in Fermented Salted Cabbage. The microbial and chemical properties, sensory characteristics and survival experiment of bacteria were evaluated during the storage. Method: In this study, Lactobacillus plantarum was used as a probiotic species in fermented cabbage. This study was carried out to evaluate the effect of different levels of salt (1% and 1.5%) and Burdock extract (2 and 4 mg/ml) in comparison with the control samples (without dandruff extract) with the inoculation of probiotic bacteria of Lactobacillus plantarum as a starter. Results: Results showed that increasing the concentration of Aractium Lappal extract and minimum amount of salts, a significant decrease was observed for the yeast and aerobic mesophyll (1.5% salt and 4 mg / ml extract). By decreasing salt concentration and increasing the amount of Aractium Lappal extract, Lactobacillus viability was increased and the most survival of Lactobacillus plantarum was observed in treatment with 1% salt and 4 mg/ml extract on 21st day. Conclusion:According to the results, using Lactobacillus plantarum as starter, and salt and Aractium Lappal extract, improve the microbial control of fermentation process, increased the production of lactic acid and consequently improved the acidity in the saline of salty cabbage.

Keywords


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Articles in Press, Accepted Manuscript
Available Online from 06 August 2019
  • Receive Date: 25 June 2019
  • Revise Date: 29 July 2019
  • Accept Date: 06 August 2019