The Effect of Calcium in the Fermentation of White Cabbage with Salicornia

• DOI: 10.3390/fermentation11020091
• Publication Date: 2025-02-12T17:12:16Z
• Authors: Patrícia Pires-Ca...; Paula Pires-Cabral; Helena Mira; Célia Quintas
• Keywords: White (mutation)

This study investigates the fermentation of white cabbage with salicornia and CaCl2 to assess its effect on profiles properties final products. Two sets experiments were performed: A—cabbage salt salicornia, B—cabbage salt, CaCl2. The fermentative processes studied through microbial (lactic-acid bacteria (LAB), coliforms, fungi), physicochemical (pH, total acidity), mineral properties. A diminution pH values (4.07, 3.58) increased acidity (0.70, 0.77 g lactic acid/100 mL) registered at end period (A B, respectively). stationary phase followed exponential growth LAB, a slight decrease was observed (6.01, 5.51 Log CFU/g) in both experiments. fungi decline during first week coliform populations disappeared after about 13 days fermentation. Staphylococcus coagulase-positive, Escherichia coli, Salmonella not detected utilization resulted fermented analogous sensorial characteristics without but an hardness. However, Ca interfered diffusion K, Mg, Zn, resulting lower levels these elements product, particularly which exhibited reduction 37%, reducing nutritional value