Welcome to our third edition of Science Facts Sundays.

This is Part 3 in a series of notes I took about sauerkraut fermentation from Fermented Fruits and Vegetables. A Global Perspective. (Chapter 5). It was one of the sources I used when writing The Science Behind Sauerkraut Fermentation a couple of months ago (my ebook version is here).

You may find this geeky - so be forewarned! If sauerkraut fermentation doesn’t appeal to you, check back in a few weeks and I’ll have moved on to something else that you may be interested in.

Here are some morsels for you to chew on (written in my own words):

Lactic acid bacteria (LABs) produce lactic acid as the major end product of the fermentation of carbs.

LABs are active in sourdough, kefir, and “pickled” vegetables.

Main LAB groups are lactobacillus, leuconostoc, pediococcus, and streptococcus.

Lactobacillus produce the most lactic acid; leuconostoc and streptococcus produce the least.

LABs are microaerophilic, which mean they require very small amounts of oxygen. [The oxygen in your closed jar is enough. Click here to view jars I recommend.]

Homofermentative bacteria produce mainly lactic acid; heterofermentative bacteria produce lactic acid, ethanol, acetate, and CO2.

L. Plantarum [second stage bacteria] produces high amounts of lactic acid, thus inhibiting spoilage bacteria. [This is why it's so important to let your ferment go through all three stages - spoilage is prevented by the high LAB count and low pH.]

Leuconostoc mesenteroides initiates ferment, produces CO2, and lowers pH. The CO2 produced replaces the oxygen in the ferment, making an anaerobic environment [assuming your jar is sealed].

An anaerobic environment helps preserve color and stabilizes vitamin C.

Stage 1 bacteria, leuconostoc mesenteroides, are obligate heterofermentators. L.M.’s cannot use oxygen and are actually harmed by it. L.M.’s prefer temperatures of 65-72 degrees.

Stage 2 bacteria, lactobacillus plantarum, are facultative homoofermentators. L.P.’s cannot use oxygen, but will tolerate it to a point. L.P.’s prefer temperatures of 72+ degrees.

Stage 3 bacteria, lactobacillus brevis, are facultative homoofermentators. L.B.’s cannot use oxygen and are actually harmed by it. L.B.’s prefer temperatures of 72+ degrees.

That’s it for today! I hope you learned something. If you did, feel free to leave me a note in the comments If you didn’t, then you are definitely a geek!

• Notes on Sauerkraut Fermentation, Part 1
• Notes on Sauerkraut Fermentation, Part 2
• Notes on Sauerkraut Fermentation, Part 3
• Notes on Sauerkraut Fermentation, Part 4
• Notes on Sauerkraut Fermentation, Part 5

Similar Posts:

Science Facts Sundays: Notes on Sauerkraut Fermentation, Part 4
Science Facts Sundays: Notes on Sauerkraut Fermentation, Part 2
Science Facts Sundays: Fermentation and Oxidation, Temperature, Nutritional Requirements, and pH

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