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September 12, 2025Applied SciencesOpen Access

Influence of the Type of Sauerkraut Fermentation with Probiotics Strains on Folate Content, Antioxidant Activity and Sensory Analysis

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Authors

LJLeslie Gisella Jácome-SilvaFMFulgencio Marín‐IniestaLTLuis Tortosa-Díaz

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Overview

This analysis compares spontaneous and probiotic fermentation for folate and antioxidant content in sauerkraut, revealing significant differences.

Key Points

  • Probiotic fermentation with Lactiplantibacillus plantarum 229v improved folate and antioxidant levels in sauerkraut.
  • L. plantarum 229v achieved higher lactic acid bacteria counts (7.02 log CFU·g−1) compared to L. rhamnosus GG.
  • Spontaneous fermentation outperformed both probiotics in sensory acceptance, with a rating of 6.2 for taste.
  • Antioxidant activity peaked at 18 °C with L. rhamnosus GG showing 3.50 mg CE·g−1 FW after 42 days.

Cite This Study

Jácome-Silva et al. (2025) studied this question.

synapsesocial.com/papers/68d44b2a31b076d99fa5465bhttps://doi.org/10.3390/app15189934
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics2020 · 41 citations
  2. 2Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food2014 · 459 citations
  3. 3Folate fortification of white and whole-grain bread by adding Swiss chard and spinach. Acceptability by consumers2014 · 31 citations