Journal of Food Science · 1985 · 17 citations · 13 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryVegetable ScienceCarbohydrates In FoodsChromatographic Food AnalysisFermentation KineticsFood FermentationSugar AnalysisVegetable FermentationCabbage FermentationChromatographic Separation Of SugarsFermented Vegetable ProductsFermented VegetablesSauerkraut FermentationSugar Concentration MeasurementSugar Content MeasurementTotal Sugar Quantification
ABSTRACT High‐performance liquid chromatography was used to measure concentrations of fructose, glucose and sucrose in several cultivars of cabbage as well as residual sugars and mannitol in sauerkraut. Cabbage cultivars contained from about 3.0‐6.0% total sugars, and glucose was the most abundant sugar in entire cabbage heads. All sugars in a selected commercial tank of fermenting sauerkraut were depleted after 4 wk. However, total sugar concentrations to 0.8% were found in a variety of commercial sauerkraut samples. Mannitol accumulated early in fermentations, but concentrations in sauerkraut decreased during latter stages of holding (through 18 wk) before processing.
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Bergey's Manual of Determinative Bacteriology
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Storage Stability of Vegetables Fermented with pH Control
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