Characterization of microbial population and detection of some nutritional compounds in sauerkraut

Fermentation of the cruciferous white cabbage naturally occurs after the harvest of the vegetable. The aim of the present study was to evaluate at microbiological and biochemical level two industrial fermentations differing for temperature and season. Lactic acid populations were characterized by means of RAPD-PCR, revealing the presence of different bacterial species and strains. Biochemical analyses indicate that sauerkraut have a significant amount of glucosinolates, involved in aroma development and in anti-cancerogenic activity of these vegetables. During the fermentative process pH values gradually decrease and glucosinolates hydrolysis products react with ascorbic acid producing ascorbigens, compounds of health interest. Considering all the above aspects, sauerkraut could be considered as a “functional” canned food.