Blog post: ecoli: Adventures in Sauerkraut - microbial succession in kraut cultures

Yesterday, I began the adventure and at-home experimentation with making sauerkraut and now its time to talk about the microbiology behind it.

Sauerkraut culturing is characterized by different fermentation stages, broadly speaking a heterofermentive followed by a homofermentive stage. This is based on the type of lactic acid producing bacteria present at each stage - historically identified as Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus pentosaceus, and Lactobacillus plantarum.

However, a 2007 report, published in ASM Applied & Envionmental microbiology by scientists at the USDA has identified additional microbial players, thanks to new DNA fingerprinting techniques. But why should we care about what organisms are present. As we saw in yesterday's post on kraut making, these microbes can be cultures straight from the environment. It turns out, though, commercial sauerkraut making typically is conducted at a controlled 2% salinity. By defining and controlling what microbes are present, produces can reduce the concentration of salt needed with affecting the flavor, which reduces costs and waste.

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