Probiotic starter cultures as a strategy for enhancing the bioconversion and valorization of sauerkraut

Autores
Blajman, Jesica Evelyn; Lingua, Mariana Soledad; Tarchini, María Estela; Scarafia, Pierina Micaela; Pavón, Yanina; Puntillo, Melisa; Zbrun, María Virginia
Año de publicación
2026
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The intrinsic health-promoting attributes of fermented cabbage could be improved by developing effective associations with probiotics in order to obtain innovative functional products. This study assessed the microbiological, physicochemical, antioxidant, and sensory properties of traditional sauerkraut by using commercial strains of Lactiplantibacillus plantarum 01 (LP01) and Lacticaseibacillus rhamnosus 04 (LR04) as single starter cultures. Cabbages were inoculated with spray-dried LP01 or LR04 and compared with a non-inoculated control group. Samples were incubated at 20 °C for 21 and 28 days. Administered strains were recovered and analyzed by pulsed-field gel electrophoresis (PFGE) to ensure the persistence and genotypic identity of the isolates. The LP01 and LR04 pulsotypes were detected in the samples obtained from the treated cabbages, indicating their presence throughout the entire fermentation process. In addition, inoculated sauerkrauts can be considered a probiotic food, containing approximately 107 cfu/g of product. Compared to natural fermentation, the LP01 and LR04 strains reduced coliform bacteria on day 21 and ethanol production on days 21 and 28. The LP01-induced fermentation showed the lowest amounts of acetic acid and the greatest levels of water soluble carbohydrates (WSC), total polyphenols (TP), and antioxidant capacity (AC) measured by ABTS and DPPH assays on day 21. Moreover, the LP01 treatment had the highest integrity and the lowest juiciness, an overall natural lighter color and reduced vinegar and fermented odor. In conclusion, the application of the LP01 strain may optimise the quality of a f inal product with added probiotic properties, shortening the fermentation time from 28 to 21 days.
Fil: Blajman, Jesica Evelyn. Universidad Nacional de Rafaela, Facultad de Tecnología, Innovación y Desarrollo. Instituto de Investigación de la Cadena Láctea (IdICaL, CONICET-INTA); Argentina
Fil: Lingua, Mariana Soledad Instituto de Investigación de la Cadena Láctea (IdICaL, CONICET-INTA); Argentina
Fil: Tarchini, María Estela. Universidad Nacional de Rafaela, Facultad de Tecnología, Innovación y Desarrollo; Argentina
Fil: Scarafía, Pierina Micaela. Instituto de Investigación de la Cadena Láctea (IdICaL, CONICET-INTA); Argentina
Fil: Pavón, Yanina L. Universidad Nacional de Rafaela, Facultad de Tecnología, Innovación y Desarrollo; Argentina
Fil: Puntillo, Melisa. Instituto de Lactología Industrial (INLAIN, CONICET- UNL); Argentina
Fil: Zbrun, María Virginia. Instituto de Investigación de la Cadena Láctea (IdICaL, CONICET-INTA); Argentina
Fuente
Food Measure (2026). https://doi.org/10.1007/s11694-026-04366-y
Materia
lactic acid bacteria
probiotic
sauerkraut
controlled fermentation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Attribution-NonCommercial-NoDerivatives 4.0 International
Repositorio
RID UNRaF
Institución
Universidad Nacional de Rafaela
OAI Identificador
oai:repositorio.unraf.edu.ar:20.500.14399/576
Acceder
id RIDUNRAF_3c88dde71a7ba5b33168c352218de6f4
oai_identifier_str oai:repositorio.unraf.edu.ar:20.500.14399/576
network_acronym_str RIDUNRAF
repository_id_str
network_name_str RID UNRaF
spelling Probiotic starter cultures as a strategy for enhancing the bioconversion and valorization of sauerkrautBlajman, Jesica EvelynLingua, Mariana SoledadTarchini, María EstelaScarafia, Pierina MicaelaPavón, YaninaPuntillo, MelisaZbrun, María Virginialactic acid bacteriaprobioticsauerkrautcontrolled fermentationThe intrinsic health-promoting attributes of fermented cabbage could be improved by developing effective associations with probiotics in order to obtain innovative functional products. This study assessed the microbiological, physicochemical, antioxidant, and sensory properties of traditional sauerkraut by using commercial strains of Lactiplantibacillus plantarum 01 (LP01) and Lacticaseibacillus rhamnosus 04 (LR04) as single starter cultures. Cabbages were inoculated with spray-dried LP01 or LR04 and compared with a non-inoculated control group. Samples were incubated at 20 °C for 21 and 28 days. Administered strains were recovered and analyzed by pulsed-field gel electrophoresis (PFGE) to ensure the persistence and genotypic identity of the isolates. The LP01 and LR04 pulsotypes were detected in the samples obtained from the treated cabbages, indicating their presence throughout the entire fermentation process. In addition, inoculated sauerkrauts can be considered a probiotic food, containing approximately 107 cfu/g of product. Compared to natural fermentation, the LP01 and LR04 strains reduced coliform bacteria on day 21 and ethanol production on days 21 and 28. The LP01-induced fermentation showed the lowest amounts of acetic acid and the greatest levels of water soluble carbohydrates (WSC), total polyphenols (TP), and antioxidant capacity (AC) measured by ABTS and DPPH assays on day 21. Moreover, the LP01 treatment had the highest integrity and the lowest juiciness, an overall natural lighter color and reduced vinegar and fermented odor. In conclusion, the application of the LP01 strain may optimise the quality of a f inal product with added probiotic properties, shortening the fermentation time from 28 to 21 days.Fil: Blajman, Jesica Evelyn. Universidad Nacional de Rafaela, Facultad de Tecnología, Innovación y Desarrollo. Instituto de Investigación de la Cadena Láctea (IdICaL, CONICET-INTA); ArgentinaFil: Lingua, Mariana Soledad Instituto de Investigación de la Cadena Láctea (IdICaL, CONICET-INTA); ArgentinaFil: Tarchini, María Estela. Universidad Nacional de Rafaela, Facultad de Tecnología, Innovación y Desarrollo; ArgentinaFil: Scarafía, Pierina Micaela. Instituto de Investigación de la Cadena Láctea (IdICaL, CONICET-INTA); ArgentinaFil: Pavón, Yanina L. Universidad Nacional de Rafaela, Facultad de Tecnología, Innovación y Desarrollo; ArgentinaFil: Puntillo, Melisa. Instituto de Lactología Industrial (INLAIN, CONICET- UNL); ArgentinaFil: Zbrun, María Virginia. Instituto de Investigación de la Cadena Láctea (IdICaL, CONICET-INTA); ArgentinaSpringer Nature2026-04-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://hdl.handle.net/20.500.14399/576Food Measure (2026). https://doi.org/10.1007/s11694-026-04366-yreponame:RID UNRaFinstname:Universidad Nacional de RafaelaengRID2026931Resumeninfo:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/2026-09-24T13:53:39Zoai:repositorio.unraf.edu.ar:20.500.14399/576instacron:UNRafInstitucionalhttps://www.unraf.edu.ar/index.php/repositorioUniversidad públicahttps://www.unraf.edu.ar/https://biblioteca.unraf.edu.ar/cgi-bin/koha/oai.plbiblioteca@unraf.edu.arArgentinaopendoar:2026-09-24 13:53:41.148RID UNRaF - Universidad Nacional de Rafaelafalse
dc.title.none.fl_str_mv Probiotic starter cultures as a strategy for enhancing the bioconversion and valorization of sauerkraut
title Probiotic starter cultures as a strategy for enhancing the bioconversion and valorization of sauerkraut
spellingShingle Probiotic starter cultures as a strategy for enhancing the bioconversion and valorization of sauerkraut
Blajman, Jesica Evelyn
lactic acid bacteria
probiotic
sauerkraut
controlled fermentation
title_short Probiotic starter cultures as a strategy for enhancing the bioconversion and valorization of sauerkraut
title_full Probiotic starter cultures as a strategy for enhancing the bioconversion and valorization of sauerkraut
title_fullStr Probiotic starter cultures as a strategy for enhancing the bioconversion and valorization of sauerkraut
title_full_unstemmed Probiotic starter cultures as a strategy for enhancing the bioconversion and valorization of sauerkraut
title_sort Probiotic starter cultures as a strategy for enhancing the bioconversion and valorization of sauerkraut
dc.creator.none.fl_str_mv Blajman, Jesica Evelyn
Lingua, Mariana Soledad
Tarchini, María Estela
Scarafia, Pierina Micaela
Pavón, Yanina
Puntillo, Melisa
Zbrun, María Virginia
author Blajman, Jesica Evelyn
author_facet Blajman, Jesica Evelyn
Lingua, Mariana Soledad
Tarchini, María Estela
Scarafia, Pierina Micaela
Pavón, Yanina
Puntillo, Melisa
Zbrun, María Virginia
author_role author
author2 Lingua, Mariana Soledad
Tarchini, María Estela
Scarafia, Pierina Micaela
Pavón, Yanina
Puntillo, Melisa
Zbrun, María Virginia
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv lactic acid bacteria
probiotic
sauerkraut
controlled fermentation
topic lactic acid bacteria
probiotic
sauerkraut
controlled fermentation
dc.description.none.fl_txt_mv The intrinsic health-promoting attributes of fermented cabbage could be improved by developing effective associations with probiotics in order to obtain innovative functional products. This study assessed the microbiological, physicochemical, antioxidant, and sensory properties of traditional sauerkraut by using commercial strains of Lactiplantibacillus plantarum 01 (LP01) and Lacticaseibacillus rhamnosus 04 (LR04) as single starter cultures. Cabbages were inoculated with spray-dried LP01 or LR04 and compared with a non-inoculated control group. Samples were incubated at 20 °C for 21 and 28 days. Administered strains were recovered and analyzed by pulsed-field gel electrophoresis (PFGE) to ensure the persistence and genotypic identity of the isolates. The LP01 and LR04 pulsotypes were detected in the samples obtained from the treated cabbages, indicating their presence throughout the entire fermentation process. In addition, inoculated sauerkrauts can be considered a probiotic food, containing approximately 107 cfu/g of product. Compared to natural fermentation, the LP01 and LR04 strains reduced coliform bacteria on day 21 and ethanol production on days 21 and 28. The LP01-induced fermentation showed the lowest amounts of acetic acid and the greatest levels of water soluble carbohydrates (WSC), total polyphenols (TP), and antioxidant capacity (AC) measured by ABTS and DPPH assays on day 21. Moreover, the LP01 treatment had the highest integrity and the lowest juiciness, an overall natural lighter color and reduced vinegar and fermented odor. In conclusion, the application of the LP01 strain may optimise the quality of a f inal product with added probiotic properties, shortening the fermentation time from 28 to 21 days.
Fil: Blajman, Jesica Evelyn. Universidad Nacional de Rafaela, Facultad de Tecnología, Innovación y Desarrollo. Instituto de Investigación de la Cadena Láctea (IdICaL, CONICET-INTA); Argentina
Fil: Lingua, Mariana Soledad Instituto de Investigación de la Cadena Láctea (IdICaL, CONICET-INTA); Argentina
Fil: Tarchini, María Estela. Universidad Nacional de Rafaela, Facultad de Tecnología, Innovación y Desarrollo; Argentina
Fil: Scarafía, Pierina Micaela. Instituto de Investigación de la Cadena Láctea (IdICaL, CONICET-INTA); Argentina
Fil: Pavón, Yanina L. Universidad Nacional de Rafaela, Facultad de Tecnología, Innovación y Desarrollo; Argentina
Fil: Puntillo, Melisa. Instituto de Lactología Industrial (INLAIN, CONICET- UNL); Argentina
Fil: Zbrun, María Virginia. Instituto de Investigación de la Cadena Láctea (IdICaL, CONICET-INTA); Argentina
description The intrinsic health-promoting attributes of fermented cabbage could be improved by developing effective associations with probiotics in order to obtain innovative functional products. This study assessed the microbiological, physicochemical, antioxidant, and sensory properties of traditional sauerkraut by using commercial strains of Lactiplantibacillus plantarum 01 (LP01) and Lacticaseibacillus rhamnosus 04 (LR04) as single starter cultures. Cabbages were inoculated with spray-dried LP01 or LR04 and compared with a non-inoculated control group. Samples were incubated at 20 °C for 21 and 28 days. Administered strains were recovered and analyzed by pulsed-field gel electrophoresis (PFGE) to ensure the persistence and genotypic identity of the isolates. The LP01 and LR04 pulsotypes were detected in the samples obtained from the treated cabbages, indicating their presence throughout the entire fermentation process. In addition, inoculated sauerkrauts can be considered a probiotic food, containing approximately 107 cfu/g of product. Compared to natural fermentation, the LP01 and LR04 strains reduced coliform bacteria on day 21 and ethanol production on days 21 and 28. The LP01-induced fermentation showed the lowest amounts of acetic acid and the greatest levels of water soluble carbohydrates (WSC), total polyphenols (TP), and antioxidant capacity (AC) measured by ABTS and DPPH assays on day 21. Moreover, the LP01 treatment had the highest integrity and the lowest juiciness, an overall natural lighter color and reduced vinegar and fermented odor. In conclusion, the application of the LP01 strain may optimise the quality of a f inal product with added probiotic properties, shortening the fermentation time from 28 to 21 days.
publishDate 2026
dc.date.none.fl_str_mv 2026-04-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.14399/576
url https://hdl.handle.net/20.500.14399/576
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv RID2026931Resumen
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer Nature
publisher.none.fl_str_mv Springer Nature
dc.source.none.fl_str_mv Food Measure (2026). https://doi.org/10.1007/s11694-026-04366-y
reponame:RID UNRaF
instname:Universidad Nacional de Rafaela
reponame_str RID UNRaF
collection RID UNRaF
instname_str Universidad Nacional de Rafaela
repository.name.fl_str_mv RID UNRaF - Universidad Nacional de Rafaela
repository.mail.fl_str_mv biblioteca@unraf.edu.ar
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score 12.754232

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