http://www.cnr.it/ontology/cnr/individuo/prodotto/ID270068
Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043. (Articolo in rivista)
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- Label
- Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043. (Articolo in rivista) (literal)
- Anno
- 2013-01-01T00:00:00+01:00 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
- 10.1016/j.foodres.2013.07.065 (literal)
- Alternative label
Sarvan I. a, Valerio F. b, Lonigro S. L. b, De Candia S. b, Verkerk R. a, Dekker M. a, Lavermicocca P. b (2013)
Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043.
in Food research international
(literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
- Sarvan I. a, Valerio F. b, Lonigro S. L. b, De Candia S. b, Verkerk R. a, Dekker M. a, Lavermicocca P. b (literal)
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- a Wageningen University, Food Quality and Design Group, PO Box 8129, 6700 EV Wageningen, Netherlands
b Institute of Sciences of Food Production, Via Amendola 122/O, 70126 Bari, Italy (literal)
- Titolo
- Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043. (literal)
- Abstract
- Conventional fermentation of cabbage like in sauerkraut production leads to a complete elimination of glucosinolates (GSs). In order to retain GSs in fermented cabbage, the effect of a thermal treatment (blanching) followed by fermentation (4% brine at 25 °C) by the probiotic strain Lactobacillus paracasei LMG P22043, was investigated. After 71 h fermentation the probiotic blanched cabbage still contained 27.2 ± 2.3 ?mol/100 g GSs, corresponding to the 35% of the total GSs before fermentation. A final count of L. paracasei of 8.26 ± 1.2 log10 CFU/g, and a final pH of 4.12 ± 0.1 were reached. After 30 days of refrigerated vacuum packed storage, 23.7 ± 1.5 ?mol/100 g of GSs still persisted. In the control cabbage (blanched and not inoculated with L. paracasei) no fermentation occurred and as a result final pH was 6.10 ± 0.21, leading to a product not suitable for storage and consumption. Compared to traditional sauerkraut the final product has the advantage of containing a high content of phytochemicals in combination with a high count of live probiotic bacterial cells. (literal)
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