Garg, F.C.Pandey, Sangeeta2016-12-032016-12-032005http://krishikosh.egranth.ac.in/handle/1/88953Fresh cabbage was procured from the market and sliced into thin shreds. The shredded cabbage was fermented by four different treatments, i.e., Sodium chloride (2.25%), Sodium chloride (2.25%) + Lactobacillus plantarum, Sodium chloride (2.25%) + mustard powder (1%) + spices (0.5%) and Sodium chloride (2.25%) + mustard powder (1%) + spices (0.5%) + Lactobacillus plantarum. During fermentation samples of brine were drawn at different time intervals for microbiological and biochemical analysis. The viable number of microorganisms were counted by plating the brine on two different types of media viz., nutrient agar and MRS media. The number of viable cells on MRS medium first increased in all four treatments and remained constant thereafter, whereas, on nutrient agar medium total number of viable cells first decreased and increased thereafter. From the cultural, morphological and physiological characteristics it was found that the microorganisms which were present at the start of fermentation were Bacillus, Pseudomonas and Micrococcus. As the fermentation proceeded number of these microorganisms decreased and Lactobacillus and Leuconostoc became dominant. In all the four treatments, total sugar and reducing sugar in the brine increased slowly to 3% and 2%, respectively upto 8th day and then decreased. Maximum total acidity (1.98-2.22%) was found on 15th day which remained constant upto 90 days. The pH of the shredded cabbage was 6.9 and decreased to around 4 after 15 days. In all four treatments, vitamin C content that was 27.5 mg/100 gm at the start of fermentation decreased during fermentation and storage. However, at the end of 90 days vitamin C content in 'Sauerkraut' was found to be in the range of 16-18 mg/100 gm. Coliforms were determined both by MPN and by plating the brine on EMB media. Coliforms were absent in all four treatments. Sensory evaluation of the final product was carried out by a panel of judges using Hedonic scale. Overall acceptability was higher in the Sauerkraut prepared by addition of spices whereas inoculation of Lactobacillus plantarum made no significant difference.enThesis