Effect of Various Inhibitors on the Growth of Lactic Acid Bacteria in a Model Grape Juice System.

Various compounds were tested to determine whether they would substitute for SO as inhibitors of strains of Leuconostoc oenos when inoculated into a model fruit beverage containing 5°C Brix Concord grape and 0.1% yeast extract. The following additives and their maximal concentrations exhibited varying degrees of inhibitory activity: fumaric acid, 1.

Stability of Sauerkraut Packaged in Plastic Bags .

Commercially processed sauerkraut, packaged in plastic bags, was evaluated for product stability following storage at 2, 20, 32 C. When stored at 2 C in the presence of benzoic acid and potassium metabisulfite, the product was stable for more than 8 months, whereas at 20 and 32 C the shelf life was reduced to 20 and 13 weeks, respectively. The reductions in shelf life were due to development of excessive discoloration (browning) and objectionable flavor formation.

Induction of Red Color Formation in Cabbage Juice by Lactobacillus brevis and Its Relationship to Pink Sauerkraut.

Membrane-filtered cabbage juice, when fermented by Lactobacillus brevis under conditions of controlled pH, frequently produced a water-soluble red pigment. The pigment, presumably responsible for imparting a highly objectionable discoloration to sauerkraut, was formed during the post logarithmic phase of growth. Color development is pH dependent (5.

Growth stimulants in plant extracts for Leuconostoc citrovorum.

The growth of Leuconostoc citrovorum ML 34, an isolate associated with the malo-lactic fermentation of wine, was stimulated in part by grape, orange, cabbage, and tomato juices. The stimulatory activity of tomato serum was associated with the carbohydrate fraction. Further purification of the fraction showed that fructose was the factor responsible for initiating growth.