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<p>The fermentation of traditional northeastern Chinese sauerkraut, typically conducted at ambient temperatures, is crucial for determining final product quality. This study investigated the impact of temperature (10.0, 15.0, and 20.0 ℃) on the fermentation process inoculated with <i>Lactobacillus sakei</i> CGMCC No. 27,270. Key parameters including pH, total acidity, nitrite content, reducing sugars levels, lactic acid bacteria counts (LAB), and metabolomic profiles were analyzed, revealing significant temperature-dependent variations. Results demonstrated that <i>L. sakei</i> effectively regulated the physicochemical properties and bacterial community structure of the fermentation system. At 20.0 ℃, fermentation accelerated the acidification process, improved the metabolic utilization efficiency of reducing sugars levels, and promoted the accumulation of organic acids and flavor compounds. Meanwhile, this temperature induced a significant shift in the microbial community composition compared with fermentation at lower temperatures. In conclusion, at the three temperature conditions tested in the experiment, 20.0 ℃ most effectively accelerated sauerkraut maturation with this starter culture, providing experimental data to inform the selection of fermentation conditions and starter strain application in industrial production.</p>

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Effect of different temperatures in which Lactobacillus sakei starters were inoculated on the physicochemical properties and bacterial community structures during the fermentation of sauerkraut

  • 期刊论文

  • 发表日期：

    2026年3月17日

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  • Mingzhu Li,
  • Lin Xi,
  • Qi Qin,
  • Caili Huo,
  • Mingshou Lü,
  • Yiyuan Huang,
  • Fenglian Chen,
  • Hongchen Fan

摘要

The fermentation of traditional northeastern Chinese sauerkraut, typically conducted at ambient temperatures, is crucial for determining final product quality. This study investigated the impact of temperature (10.0, 15.0, and 20.0 ℃) on the fermentation process inoculated with Lactobacillus sakei CGMCC No. 27,270. Key parameters including pH, total acidity, nitrite content, reducing sugars levels, lactic acid bacteria counts (LAB), and metabolomic profiles were analyzed, revealing significant temperature-dependent variations. Results demonstrated that L. sakei effectively regulated the physicochemical properties and bacterial community structure of the fermentation system. At 20.0 ℃, fermentation accelerated the acidification process, improved the metabolic utilization efficiency of reducing sugars levels, and promoted the accumulation of organic acids and flavor compounds. Meanwhile, this temperature induced a significant shift in the microbial community composition compared with fermentation at lower temperatures. In conclusion, at the three temperature conditions tested in the experiment, 20.0 ℃ most effectively accelerated sauerkraut maturation with this starter culture, providing experimental data to inform the selection of fermentation conditions and starter strain application in industrial production.