vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2018-2-242-248vguit-1792Research ArticleПищевая биотехнологияFood biotechnologyОсновы ферментирования белокочанной капустыThe basics of fermenting white cabbageШишловаЕ. С.ShishlovaE. S.

старший научный сотрудник, лаборатория технологии консервирования, ул. Школьная, 78, г. Видное, 142703, Россия

senior researcher, laboratory of technology of canning, 78, Shkolnaya Street, Vidnoe, Moscow region, 142703, Russia

tirina.k@yandex.ruПосокинаН. Е.PosokinaN. E.

к.т.н., заведующая лабораторией, лаборатория технологии консервирования, ул. Школьная, 78, г. Видное, 142703, Россия

Cand. Sci. (Engin.), head of the laboratory, laboratory of technology of canning, 78, Shkolnaya Street, Vidnoe, Moscow region, 14270 leading researcher 3, Russia

labtech45@yandex.ruЛялинаО. Ю.LyalinaO. Yu.

ведущий научный сотрудник, лаборатория технологии консервирования, ул. Школьная, 78, г. Видное, 142703

leading researcher, laboratory of technology of canning, 78, Shkolnaya Street, Vidnoe, Moscow region, 142703, Russia

olgalyalina@yandex.ruВсероссийский научно-исследовательский институт технологии консервированияРоссияRussian Research Institute of Canning TechnologyRussian Federation201818062018802242248Copyright © Шишлова Е.С., Посокина Н.Е., Лялина О.Ю., 20182018Шишлова Е.С., Посокина Н.Е., Лялина О.Ю.Shishlova E.S., Posokina N.E., Lyalina O.Y.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/1792

В данном обзоре полностью освещен процесс ферментации (молочнокислого брожения) белокочанной капусты. Ферментация является очень сложным динамичным процессом с многочисленными физическими, химическими и микробиологическими изменениями, влияющими на качество конечного продукта. Описана последовательность развития молочнокислых бактерий в процессе ферментации, которая характеризуется ростом и сменой пулов различных микроорганизмов. На смену молочнокислым микроорганизмам Leuconostoc mesenteroides приходит Lactobacillus brevis, а затем размножается Lactobacillus plantarum. Приведены основные факторы, которые необходимо учитывать в процессе ферментации и хранения квашеной капусты. Для того чтобы начался самопроизвольный процесс ферментации, необходимо, чтобы молочнокислые бактерии, присутствующие на поверхности свежего сырья, преобладали над патогенной микрофлорой. При этом использование заквасочных культур является хорошей альтернативой естественной ферментации, так как это гарантирует правильное протекание процесса и получения готового продукта хорошего качества. Рассмотрены методы термической обработки, такие как пастеризация и стерилизация, позволяющие продлить срок годности готового ферментированного продукта. Также описаны различные виды упаковки, которые лучше использовать для ферментированных продуктов: полиэтиленовые пакеты, стеклянные и металлические банки. Указано, какие гигиенические нормы необходимо соблюдать при производстве квашеной капусты. Показано, что ферментированная (квашеная) капуста обладает пробиотическими свойствами, которые оказывают благоприятное воздействие на организм человека. Отмечено, что использование молочнокислых микроорганизмов (заквасочных культур) в процессе ферментации белокочанной капусты благоприятно влияет на весь процесс, так как подавляет развитие патогенных и других нежелательных микроорганизмов, находящихся на поверхности свежего сырья и позволяет производить продукт с улучшенными функциональными свойствами.

In this review, the fermentation process (lactic acid fermentation) of white cabbage is completely coveraged. Fermentation is a very complex dynamic process with numerous physical, chemical and microbiological changes affecting quality of the final product. The sequence of lactic acid bacteria development in the fermentation process, which is characterized by the growth and change of pools of various microorganisms, is described. In place of lactic acid microorganisms Leuconostoc mesenteroides comes Lactobacillus brevis, and then propagated Lactobacillus plantarum. The main factors to be taken into account in the fermentation and storage of sauerkraut are given. In order to start the spontaneous fermentation process, it is necessary that the lactic acid bacteria present on the surface of fresh raw materials prevail over the pathogenic microflora. At the same time, the use of starter cultures is a good alternative to natural fermentation, as this ensures the proper flow of the process and the finished product of good quality. The methods of heat treatment, such as pasteurization and sterilization, allowing to extend the shelf life of the finished fermented product. Various types of packaging that are best used for fermented products are also described: plastic bags, glass and metal cans. It is specified what hygienic norms should be observed at production of sauerkraut. It is shown that fermented (fermented) cabbage has probiotic properties that have a beneficial effect on the human body. It is noted that the use of lactic acid microorganisms (starter cultures) in the fermentation process of white cabbage favorably affects the whole process, as it suppresses the development of pathogenic and other undesirable microorganisms on the surface of fresh raw materials and allows to produce a product with improved functional properties.

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The authors declare that there are no conflicts of interest present.