Fermentation Enhancement by Spices: Identification of Active Component

Abstract

Manganese was identified as a factor in spices responsible for the enhancement of acid production by meat starter bacteria. Stimulatory activity of 0.1N HCI extracts of spices increased with increasing Mn concentration. Extracts of clove, cardamom, ginger, celery seed, cinnamon, and turmeric, all with high Mn contents, were strongly stimulatory. Clove had the highest Mn content and exerted the greatest stimulatory effect. Spice extracts or standard Mn++ solutions enhanced acid production by Lactobacillus plantarum more than by Pediococcus acidilactici in a beef extract-sugar medium. Fermented sausages without spices but with added 1 × 10−5M Mn++ and those with spices developed a similar level of acidity.