The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)

Abstract

White cabbage heads cultivar "Futoški" and hybrid "Bravo" were investigated during fermentation process, for 50days, at different temperature regimes (16-18; 18-20; 20-22°C) and salt concentrations 1, 1.5 and 2%. The quantity of biogenic amines (tryptamine, phenylethylamine, putrescine, cadaverine, histamine, serotonine, tyramine, spermidine and spermine), as well as microbiological profile (lactic acid bacteria, total number of microorganisms, yeasts and moulds and Enterobacteriaceae) have been determined during fermentation. The optimum processing conditions were determined by Response Surface Method, coupled with Fuzzy Synthetic Evaluation algorithm. The optimal process parameters, regarding low biogenic amines and polyamines content, for "Futoški" cabbage was: salt concentration of 2%, at 18°C, and for hybrid "Bravo": salt concentration of 1%, at 20°C.

Keywords: Biogenic amines and polyamines; Fermented whole cabbage heads; Microbiological profile; Response Surface Methodology.