The Effects Of Initial Acidification On Physioci-Iemical And Microbial Changes During Fermentation Of Salted Cabbage Juice
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ABSTRACT
Cabbage (Brassica oleracea L. var. sabauda) juice was extracted and dispensed
into six fermentation vessels and salted with constant weight of 2.0% (w/v) NaCi.
Varying initial lactic acid (v/v) concentrations of 0%, 0.1%, 0.3%, 0.5%, 0,7%,
1.0% were inoculated to each vessel respectively and allowed to ferment at
ambient temperature (28 ± 2°C) under anaerobic environment for 10 days. Prior to
inoculation, prelimary analysis on the proximate composition of the fresh sample
was carried out. The fermentation process was monitored and assessed for
physiochemical and microbial changes. The proximate composition based on wet
basis revealed 89.09 ± 0.62 moisture (%), 8.20 ± 0.10 ash (%), 0.93 ± 0.03 crude
fibre (%), 2.73 ± 0.40 (%) crude lipid, 17.41 ± 0.26 crude protein (%), 70.73 ±
0.48 carbohydrate (%) and 377.13 ± 3.90 caloric value (Kcal). The bacterial
counts of the fresh juice was 2.5 x cfu/ml while fungal counts was 1.3 x iO3
cfu/ml. The initial pH value of the juice was 5.97 ± 0.06 at ambient temperature.
The drop in pH values varied significantly (P < 0.05) with the initial acid
treatment. The rate of production of final lactic acid was significantly influenced
by the level of initial acidification (P < 0.05), with the highest values obtained
from 0.3% initial acid treatment. Six different bacterial species were isolated from
the raw sample, namely Serratia spp, Bacillus spp, Lactobacillus spp,
Micrococcus spp, Pseudomonas spp and Leuconostoc spp. while fungal isolates
were Rhizopus spp, Aspergillus spp and Penicillum spp. After day 10 of
fermentation, only two bacterial isolates; Lactobacillus spp. and Bacillus spp.
were observed in all the lactic acid treated vessels while no fungal isolates were
detected. The results showed that initial acid treatment of 0.3% (v/v) gave
appreciable fermentation end-products: acetic acid, soluble protein and residual
sugars at a reduced time.
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APA
BASSEY, U. O. (2021). The Effects Of Initial Acidification On Physioci-Iemical And Microbial Changes During Fermentation Of Salted Cabbage Juice. Michael Okpara University of Agriculture. Retrieved June 8, 2026, from http://repository.mouau.edu.ng/works/the-effects-of-initial-acidification-on-physioci-iemical-and-microbial-changes-during-fermentation-of-salted-cabbage-juice-7-2
MLA
BASSEY, UDOSEN OFONIME. "The Effects Of Initial Acidification On Physioci-Iemical And Microbial Changes During Fermentation Of Salted Cabbage Juice." Michael Okpara University of Agriculture, 7 Jun. 2021, http://repository.mouau.edu.ng/works/the-effects-of-initial-acidification-on-physioci-iemical-and-microbial-changes-during-fermentation-of-salted-cabbage-juice-7-2. Accessed June 8, 2026.
Chicago
BASSEY, UDOSEN OFONIME. "The Effects Of Initial Acidification On Physioci-Iemical And Microbial Changes During Fermentation Of Salted Cabbage Juice." Michael Okpara University of Agriculture (2021). Accessed June 8, 2026. http://repository.mouau.edu.ng/works/the-effects-of-initial-acidification-on-physioci-iemical-and-microbial-changes-during-fermentation-of-salted-cabbage-juice-7-2